Another one of my must makes this year is Satay Sauce, and yay…I’ve done it! So simple and healthier than shop bought versions. I went for a mild version tonight, but I also think that adding a little chilli or tobasco could work just as good if you wanted a little kick to it.
Makes enough for 2 portions of stir fry.
3 tbsp Peanut butter – I used Whole Earth Crunchy as I like the bit of crunch, but you can use smooth and any brand you wish.
2 tbsp Soy sauce
1 tbsp Light Brown sugar
1 tsp garlic powder
1 tsp sesame oil
1 tsp peanut oil
2 tbsp lime juice
- Put everything in a microwave jug with 2 tbsp water and microwave for 1 minute. Stir and add to your stir fry.
As easy as that! Yummy!
This is so moreish and so healthy, you can have as your morning shake, lunch shake, snack shake, pre or post workout shake…….oh yes this is good anytime of the day….so yummy! At only 200 calories its even better!
Makes 2 shakes
2 bananas – preferably frozen
4 tbsp of peanut butter – chunky
2 tbsp cocoa powder
pinch sea salt
- Simply put everything into a blender and wiz up until smooth. Divide into glasses.
Oh WOW…..oh WOW…..oh WOW! That’s all I can say about this………super tasty! My boyfriend said to me I could go a snickers bar…..so off I went into my creating area (my kitchen) and looking around my cupboards I had all the ingredients to mimic the flavours, so off I went and made an absolute master piece….so moreish!
100 g Dark Chocolate 70% Cocoa (I used Lindt, which is the best….in my opinion)
1 medium egg
1 medium egg yolk
40g light brown sugar
20g Self Raising Flour
2 tbps Peanut Butter
Cocoa powder for sprinkling
Icing Sugar to decorate
- Pre-heat oven to 200 deg.
- Melt chocolate and butter in a pan gently and combine.
- In a separate bowl whisk egg, egg yolk and sugar together until fluffy and combine together.
- Then add in the chocolate mix to the egg mix and combine together
- Fold in the flour to the mix.
- Butter your ramekins all round then sprinkle the cocoa powder all over so it sticks to the inside of the ramekins.
- Pour in half of the cake mixture into each ramekin
- Place 1 tablespoon of smooth peanut butter into each ramekin
- Pour the remaining cake mix on top of peanut butter
- Bake for about 11-12 mins in centre of oven.
- Remove from oven and gently remove from ramekin, it should come out easily, Sprinkle some Icing sugar over top and serve with some vanilla ice cream…….oh so Yummy!
Valentines Day was slowly arriving and I wanted to treat my other half with something different but something I know he would enjoy…his favourite flavours for desserts are peanut butter, chocolate and toffee, so I decided to make some cheesecakes combining all the flavours. It was absolutely delicious!
Makes 12 Mini Cheesecakes
180g Cream cheese
100ml double cream
1 tablespoon of peanut butter smooth
60g Icing Sugar
1 tsp vanilla essence
13 Digestive Biscuits
50ml butter melted
Toffee Sauce of your choice – loads of squeezes
12 chocolate buttons or shapes of your choice
- Melt butter in a pan
- Put digestive biscuits into a food processor and blitz, add in melted butter and mix
- Put some muffin cases into a muffin tin and scoop digestive mix about 2 tbsp into cases and press down.
- Refrigerate for about 20-30 mins
- Meanwhile mix cream cheese, peanut butter and icing sugar together
- In a separate bowl mix double cream and vanilla until you get soft peaks
- Fold in cream cheese and cream mix together
- Spoon mixture into muffin cases and top with toffee sauce and a chocolate button.
- Refrigerate overnight or a min of 12 hours. Serve
Peanut Butter, Chocolate and Toffee Cheesecake
Servings Per Recipe: 12
Amount Per Serving
- Total Fat: 10.6 g
- Saturated Fat: 6 g
- Trans Fat: 0.1 g
- Cholesterol: 30 mg
- Sodium: 118.5 mg
- Total Carbs: 8.1 g
- Dietary Fiber: 0.1 g
- Sugars: 5.9 g
- Protein: 1.7 g
Peanut Butter Yummy Cookies – So healthy, so yummy, so full of goodness.
2 tbsp apple sauce
1 tsp vanilla extract
2 tbsp peanut butter
1 tbsp molasses (if you don’t have this, you can use maple syrup)
300g oats or oatbran
2 tsp baking powder
1 tsp cinnamon
Handful of chocolate chips
Handful of coconut flakes
1. Mash the bananas, then add all the other WET ingredients
2. Add in oats and baking powder and mix well. (should become quite stiff)
3. Add in chocolate chips and coconut flakes and mix well.
4. Scoop onto a baking tray or nonstick baking sheet and press down. Thickness to your desire, I made mine about 1cm.
5. Bake in oven for approx 25mins. Let cool then cut up into desired pieces.
Yummy….great for a post or pre workout snack.
Makes approx 20 balls
200g Peanut Butter (I used Crunchy but you can use smooth)
1 tsp vanilla essence
150g Icing Sugar (or substitute)
100g Dark chocolate (I used 85% cocoa)
1. Put peanut butter, butter, vanilla, icing sugar in a pan and heat on a medium heat (No. 5/6 if using Induction), when it starts to bubble, remove and set aside to cool,
2. Once cool make into small balls and place on greaseproof paper on a tray. Place into freezer to harden for approx 1 hour.
3. Break up chocolate and place into a saucepan, heat on No. 1 if using Induction, or alternatively melt chocolate using bowl over pan or in microwave.
4. Remove balls from freezer and using 2 forks cover each one in the melted chocolate then place back onto the greaseproof paper and freezer for approx 30 mins until chocolate hardens.
5. To serve, remove from freezer approx 1o mins before to allow softening……..scoff….yum!
Can be kept in freezer up to 1 month. Yummy protein balls!
2 ripe bananas
100 g peanut butter
1 tbsp veg oil
pinch of salt
2 tsp sugar
1tsp baking powder
150g oats (I used oat bran)
2-3 squares of dark chocolate 70-90% cocoa (grated)
1. Grease your muffin tins and preheat oven to 180 deg
2. Mash up bananas in a bowl add in peanut butter and oil and mix through to a creamy consistency
3. Tips the oats, baking powder, salt, sugar and chocolate into bowl and mix through until creamy.
4. Spoon into muffin tins about 2/3 full, put into oven and bake for 15-18 mins.
5. Let cool for 5 mins and allow to firm up slightly. Then devour…yum yum!