1/2 Cup ground almonds (almond meal), or make your own, or use almond flour for a smoother texture
1/3 Cup peanut butter (or substitute your preferred nut or seed butter – tahini, almond butter, cashew butter, etc)
6 Tbsp maple syrup (or substitute any other unrefined sweetener (agave, etc)
1 tsp Vanilla Extract
1-1/2 Cups rolled oats (ensure gluten-free if necessary)
1/2 Cup unsweetened almond milk (or substitute your preferred plant-based milk)
Preheat oven to 350° F. Make almond meal, if necessary: pour unsalted almonds in the bowl of a food processor; pulse until almonds are texture of coarse meal.
Combine all the ingredients in a mixing bowl. Mix well, adding a tiny splash more almond milk, as needed, if cookie dough looks too dry.
Line a rimmed baking sheet with greased/oiled parchment paper. Transfer dough, by the heaping tablespoon-ful, to the cookie sheet, shaping each cookie by hand into a little patty. Recipe should yield about one dozen cookies.
Bake for 15 min in the 350°F oven, or until cookies become golden brown. Remove cookie sheet from oven and transfer cookies to a cooking rack to cool completely.
Store cooled cookies in a sealed container for up to one week.
An extra-chocolatey version of the longtime favorite “puppy chow,” aka “muddy buddies,” aka snack mix.
1 (12 oz) bag chocolate chips
1/2 Cup butter
1 Cup peanut butter
1 (12 oz) box Crispix or Chex cereal
12 oz confectioners’ sugar
6 oz Cocoa Powder, Dutch Process
Melt chocolate chips, butter & peanut butter in a medium saucepan, over medium heat. Stir to blend ingredients together.
Empty box of Chex or Crispix into large bowl.Pour melted chocolate mixture over the cereal, and toss to thoroughly coat.
Pour the confectioners’ sugar and cocoa powder in a clean paper grocery bag. Add the chocolate-covered cereal and shake vigorously until the cereal pieces are covered in the dry cocoa mixture and the individual “clumps” break apart.
Serve & enjoy! On the slight chance that there are leftovers, store cooled snack mix in a sealable container for up to one week.
But the peanut is a popular little nut, the main (and sometimes only) ingredient in one of America’s favorite foods – peanut butter.
Good, and good for you. Peanuts have more protein, niacin, folate and phytosterols than any nut, and contain over 30 essential nutrients and phytonutrients. Peanuts are also naturally cholesterol-free.
Peanut party. March 1 is National Peanut Butter Lovers’ Day (yes, this is an actual thing), when we celebrate our love of the stuff.
How much do we love peanut butter? For starters, we eat a lot of it: the average American consumes more than six pounds of peanuts and peanut butter products each year, and Americans spend almost $800 million/year on peanut butter. That’s a lot of nuts!
How that stacks up: Because we can’t let that kind of number go without a data visualization, consider this: according to the National Peanut Board (yes, this is also an actual thing), the amount of peanut butter eaten in a year could wrap the earth one and one-third times, in a ribbon of 18-oz peanut butter jars.
More data visualization. There are enough peanuts in one acre to make 30,000 peanut butter sandwiches. Also, it takes about 540 peanuts to make a 12-ounce jar of peanut butter. There’s a math story problem in there somewhere, probably.
Lunchtime staple. That six pound, average annual consumption number is probably skewed heavily by children’s peanut butter consumption, peanut butter being a staple of the weekday school lunch. An average American child will eat 1,500 peanut butter and jelly sandwiches before he/she graduates high school.
That’s a lot of PB&J’s. And also pretty boring.
Beyond the PB&J. Peanut butter can do so much more than just be the backdrop for grape jelly in a school child’s lunch box. Peanut butter is also a key ingredient in a vast number of dishes, ranging from cookies to Asian noodle dishes to southern (US) soups and more.
We’ve got lots of dishes and desserts that call for peanut butter. Check out the full list here. Recipes range from simple peanut butter cookies (and not so ordinary PB cookies with bacon!), to peanut sauces for dipping and drizzling, to noodles, soups, and meaty entrees.
Found a peanut, found a peanut, found a peanut. Little-known fact: there are six cities in the U.S. named Peanut — three of which are in Pennsylvania (Upper Peanut, PA; Lower Peanut, PA; and Peanut, PA).*
Crunchy or smooth? Marketing research shows that women and children tend to prefer creamy peanut butter, while most men opt for chunky. Not as contentious as the East Coast – West Coast, Biggie vs Tupac rivalry, people living on the East Coast prefer creamy peanut butter, while those on the West Coast prefer the crunchy style.
Some dishes that require a smooth texture, such as some sauces, may be better suited to a smooth peanut butter. Other foods, like cookies, are improved with the use of a crunchy/chunky peanut butter. Some folks just don’t like lumps in their food, and for them, smooth peanut butter works well in most recipes.
If you are texture-neutral, and just like peanut butter, you may want to opt for the crunchy kind: the chunky peanut butter is higher in healthy unsaturated fats than the smooth kind. Whichever you use, look for a peanut butter without hydrogenated fats or corn-based sweeteners. As with many foods, the fewer the number of ingredients on the label, the better it probably is for you.
What’s your favorite use for peanut butter?
*The other Peanuts are in Tennessee, California, and West Virginia.
1 lb beef fillet, cut into 1″ cubes
2 tsp Curry Powder
2 tsp Roasted Sesame Oil
1 Tbsp lime juice
1 Tbsp plus 2 tsp light brown sugar
1 tsp Chile Powder
1 Tbsp plus 1/2 Tbsp soy sauce
1/2 small onion, minced
1 Cup coconut milk
8 Tbsp crunchy peanut butter
Make a marinade for the kabobs by combining Curry Powder, Sesame Oil, lime juice, 1 Tbsp of the brown sugar, 1/2 tsp of the Chile Powder, and 1 Tbsp of the soy sauce in a bowl. Whisk lightly to blend into a smooth sauce.
Add the beef cubes to the marinade, and toss to evenly coat pices. Cover the bowl of beef and refrigerate at least 30 min (or as long as overnight).
In preparation for cooking the kabobs, mix the remaining 1/2 tsp Chile Powder, 1/2 tsp soy sauce, 2 tsp brown sugar and onion with the coconut milk and peanut butter together in saucepan. Stir briskly until ingredients are fully combined and smooth, while warming over medium heat. Bring sauce to a simmer. Cover and remove the pan from heat, while still keeping the peanut sauce warm.
Thread beef cubes on wooden skewers that have been soaked in water. Broil or grill kabobs to desired degree of doneness. Serve immediately with peanut dipping sauce.