Sweet and Savoury Peanut Butter Recipes

Happy National Peanut Butter Day! (Do these “national days” count in Canada? I don’t know… but this one does)

I’m going to skip all the reasons why I love peanut butter, and I’m also going to skip the aflatoxin fungus speech.  Sometimes a girl’s just gotta have some peanut butter.  I love almond butter, but considering how much of it I consume it’s high time for almond butters’ more traditional cousin peanut butter to make its debut.  So long as it’s organic and non-GMO, I’m game!

Recipe numero uno:

Ginger Pumpkin Rice Noodles with Peanut Butter Ginger Sauce

1 package of King Soba Ginger Pumpkin Rice Soba Noodles (or regular brown rice noodles, quinoa noodles, spelt noodles)

1 zucchini

2 stalks kale

1 small sweet potato

1 tbsp coconut/grapeseed oil

Pinch sea salt

2/3 cup black beans


¼ cup peanut butter

1/3 cup veggie stock

2-3 tablespoons tamari

¼ lemon, juiced

½ inch piece ginger, peeled and minced

2-3 cloves garlic, minced

Pinch paprika

½ teaspoon tapioca flour

  1. Preheat oven to 350F.  Peel and chop sweet potato into small chunks and toss with oil and salt.  Bake for 35-45 minutes.
  2. Bring a large pot of water to boil.  Add noodles, bring to a boil and cook for about 8 minutes.  Drain and rinse with cold water, set aside.
  3. Mix together sauce ingredients (except flour) in a small saucepan.  Heat over medium-low setting.
  4. Rinse and chop zucchini and kale.  Add to noodles along with sweet potato and beans.
  5. Add flour to the sauce and whisk together quickly as the sauce thickens.  Taste and add salt as needed.
  6. Pour sauce over noodles and veggies and serve warm.

My cookie recipe was inspired by CCK’s.  Originally I was just going to post a link to her recipe but ended up changing measurements and ingredients to make my own.  Here’s hers if you wanna check it out: click here.  Oh, and for any of you that got my peanut butter cookies for Christmas two years ago, these ones are even better.

Peanut Butter Cookies

Follow me on Instagram: achristens

½ cup peanut butter

¼ cup + 1 tablespoon spelt flour

¾ teaspoon baking soda

¼ cup Xyla (what’s Xyla, you ask? Find out here)

3 tablespoons maple syrup

1 tablespoon ground flax + 3 tablespoons water (mixed and set for 5 minutes)

½ teaspoon vanilla extract

Pinch sea salt

  1. Preheat oven to 350F.  Mix together flour, baking soda, Xyla and sea salt.
  2. Add peanut butter, maple syrup, flax egg and vanilla.  Mix together well and refrigerate for 30-90 minutes.
  3. Remove from fridge and roll into balls, flatten with a fork.  I made 22 cookies, but the recipe probably could have made 25 if I hadn’t “tested” the dough so much.

Cook for 8-10 minutes and let cool for 5-10 before removing from the cookie sheet.  As Katie says, they will look under cooked but they’re good to go!  I suggest immediately freezing some, otherwise they’ll somehow disappear quite quickly.

3 responses

  1. Hey Abi this is a great recipe! I just wanted to touch on the aflotoxin bit for 1 quick second… if you can order some raw organic jungle peanuts online – they don’t have any aflotoxins and are a delicious alternative. You can make your own peanut butter with them in the food processor :) *hugs* Love S

  2. Pingback: day 90: cooking it up/ spicy peanut butter noodles, a must do, it’s SO good! « ipinterest

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s