Category Archives: peanut butter

Gluten-Free PB&J The Way The Big Girls Do It

Switch out fresh fruit for the jelly

My mom turned me on to this gourmet version of a PB&J. Simply toast your favorite gluten-free bread (I use Udi‘s) and top with a natural chunky peanut butter, sliced fresh strawberries and a drizzle of raw honey. It’s light, healthy, and a wonderful way to start the day. I had this with my coffee this morning and it was a real treat.

I’ve also used bananas and blueberries, and my daughter has used sliced grapes. Someone else suggested blueberries and I’m thinking even sliced peaches, apples, or pears would be great. The sky’s the limit when it comes to fresh, in-season fruit. Have fun.

Advertisements

Leave a comment

Filed under breakfast, dinner, gluten free, honey, peanut butter, strawberries, toast, Udi's, vegetarian

Ahhhhh, Fluffernutter

You know, I try to eat healthy every day. There are tons of recipes on here for kale, veggies, salads, etc. But some days, we just wanna’ be bad, right? And when that feeling hits, go with it. Don’t suppress it, don’t deny it. It will only eat away at you.

And there are times when the kid in me comes out. I bake cookies, eat pizza, eat ice cream, etc. But the true kid in me emerges when I see a container of Fluff at Cost Plus World Market. If you’re from anywhere east of the Mississippi, you know what a Fluffernutter sandwich is. For those of you who don’t know, it consists of loads of peanut butter and marshmallow Fluff on white sandwich bread. Nothing else. Oh yeah.

Ahhh, the makings of a Fluffernutter assembled

Now don’t scoff, I hear you. Some of you eat meat and I don’t compain, do I? Give me a little slack. This is sweet and salty, somewhat like a chocolate-dipped pretzel or even a s’more. The Fluff is sweet and creamy and the peanut butter (which must be chunky) is salty and crunchy. A great combination for a fabulous treat. Eat it quickly, the Fluff has this beautiful way of oozing out of the sandwich slowly, creating a gooey waterfall of marshmallow. It takes me back to my childhood when my mother would give me one of these when I was especially good.

I introduced my girls to this when they were young. Yes, they thought I was crazy at first, until they tried it. Now, it’s a treat about twice a year and oh, do we love it.

Gluten-free, Vegetarian Fluffernutters make me happy!

But I would be remiss if I didn’t thank Udi’s for making my Fluffernutter dreams come true once again. For so many years after my switch to gluten-free living, this was off limits. The gluten-free bread out there simply was no good unless it was toasted (you know what I mean, right? So many GF breads out there must be toasted just to make them tolerable). A Fluffernutter does not work with toasted bread, I repeat, it does not work.

Finally, Udi’s emerged with a gluten-free white sandwich bread that mimics the soft, sweet, and chewy consistency of the kind I remember as a kid. (It even tastes great with just butter, right out of the bag, but Shhhh on that one.) Yes, you can put your Fluffernutter on whole grain bread if you feel the need to put something of nutritional value in there (the peanut butter has protein…) but why bother?

So, don’t knock it till you’ve tried it. And if you’re a fellow Easterner, go ahead and indulge. Nobody’s looking and besides, you’re a grown up and that means you can do what you want, when you want, which includes eating a Fluffernutter for dinner!

4 Comments

Filed under dinner, gluten free, kids, lunch, marshmallow Fluff, peanut butter, sandwich, Udi's, vegetarian

Gluten-free, Chocolate Almond/Cashew Cups

Gluten-free, chocolate almond/cashew cups

I had a craving for peanuts and chocolate last night, so I decided that I would whip up something fun. These nut cups are modified from the protein bars I made previously, and are quick and easy to make, no cooking (unless you count a microwave for a few seconds) and yummy. I even had a few for breakfast.

Quick and Easy Chocolate Almond/Cashew Cups
1/2 cup raw almonds
1/2 cup raw cashews
1/4 cup flax meal
1/4 cup sunflower seeds
1/4 cup unsalted, natural peanut butter

1/4 cup coconut oil
1/2 tsp sugar
1/2 Tbs honey
1/2 Tbs GF vanilla extract
1/2 cup Enjoy Life GF, DF, CF chocolate chips

1. Spray a mini-muffin tin with nonstick cooking spray.
2. In a small food processor, combine almonds, cashews, flax, sunflower seeds and peanut butter until it forms a paste.
3. Heat coconut oil, sugar, honey and vanilla in a small bowl in the microwave for just 15 seconds.
4. Pour coconut oil mixture into nut mixture and process until mixed (just about 10-15 seconds).
5. Put about a TBS of mixture in each tin and place in the freezer while you make the chocolate. This made 24 cups.
6. Heat chocolate in microwave for 20 seconds, then stir, then heat again for 10 seconds. Keep doing this until it’s all melted. Be careful not to overcook.
7. Remove cups from the freezer and put about a tsp of chocolate on top of each cup and spread it out. Work quickly, it cools and hardens fast on the cold nut mixture. After you’ve put all the chocolate on, you can add more if you like.
8. Return cups to the fridge or freezer (depending on how fast you want to eat them).
9. When hardened, remove the cups from the tins and put in an airtight container in the fridge. They melt quickly so keep them in the fridge.
Enjoy!

2 Comments

Filed under almonds, candy, cashews, chocolate, Enjoy Life Chocolate, gluten free, peanut butter, protein, vegetarian

Grain-free, gluten-free, peanut-butter cookies

Gluten-free and grain-free, and yummy!

I’ve been making these cookies for years now since I found out how easy they were. Recently, a friend told me her son is supposed to be completely grain free. Yowza! That sounds so difficult. At 5 years old, how do you tell him he can’t have a cookie anymore? So I remembered how easy these peanut-butter cookies were and promptly whipped up a batch. I added chocolate chips (Enjoy Life, dairy-free, gluten-free, soy-free chips) to 1/2 the batch, just for fun.

Add a few chips on top for fun

These are creamy, nutty and crumble just the right amount, just like a cookie. They are also amazingly easy and quick to make. You probably have everything already. That’s what I love about them, if all else fails…make some cookies in a jif (oops, peanut butter pun unintended!) This recipe is all over the web in a few different varieties. Some have more eggs, some have less sugar. It’s really up to your particular taste. Make them according to the directions the first time, then tweak them any way you like. I prefer to add a little crunchy peanut butter to get peanuts in there, some people prefer to make it all creamy. Your call…

Peanut-butter cookies
3/4 cup creamy peanut butter (try to use the most natural kind as possible)
1/4 cup crunchy peanut butter
1 cup granulated sugar (plus about 3 TBS)
1 tsp baking powder
1 large egg

1. Preheat oven to 350.

2. Mix all ingredients except for the 3 Tbs reserved sugar. If you want chocolate chips in the cookies, add about 1/4 cup now.

3. Roll cookie mixture into small balls, using a little less than a tablespoon each time. Make sure they are all consistent in size to be sure they cook evenly.

4. Roll each cookie in the reserved sugar and place on parchment paper on a cookie sheet.  Using a fork, press down on each cookie to make the traditional hash marks.

5. If you’re using just a few chocolate chips, press them into the top now.

6. Bake for about 10 minutes. Let them cool for a few minutes, then remove and cool completely on a rack.

These are crunchy and oh so yummy. They are also great to bring to a party or cookie exchange, just remember to make sure the little ones don’t have peanut allergies, of course.

Enjoy!

Leave a comment

Filed under cookies, gluten free, peanut butter, vegetarian