Fragrant Vanilla Cake

Tag: peanut

Peanut Maple Crunch Granola

I asked Eric what type of granola I should make last week. He said something maple. I wanted to make something new not something I had made before because I like to always try something new when it comes to making food, so o decided maple with peanut butter. Because peanuts with a little salt and something sweet are pretty crave worthy. Think PB cookies. One of the most delicious things in the world. At least to me because I am a crazy peanut butter lover.

So, peanut butter and sweet maple it was. Kind of simple I know, and maybe not the prettiest stuff but it tasted damn good. Like crave worthy good. I don’t eat my granola for breakfast, I eat it for a crunchy snack, but I still like it to have some healthy things in it. In this one I included chia seeds and flax seeds along with the oats, peanuts, and buckwheat for crunch. You may wonder why I dehydrated this granola instead of baking it since it is not a completely raw recipe because I used roasted peanuts and peanut butter. Well, I like the texture and flavor of dehydrated granola. I did not want it to brown, and all of the ingredients were raw except the peanuts, peanut butter and maple syrup. I like to combine raw and cooked food because even partial raw foods in your daily meals is beneficial. If you wanted this completely raw, you may use raw jungle peanuts and peanut butter. Either way, if you are a PB fan, this granola should be on your to make list!

Peanut Maple Crunch Granola

Makes about 8-10 cups of delicious granola

3 cups gluten free raw rolled oats

3 cups activated buckwheat* or just 3 more cups oats

2 cups organic peanuts

1/2 cup ground flax seeds

1/2 cup chia seeds

1 cup organic peanut butter

1/2 cup filtered water

1/2 cup maple syrup or raw coconut nectar

1 1/2 tsp sea salt

1 Tbsp pure vanilla extract

1 tsp maple extract
In a large bowl, combine oats, peanuts, flax seed, chia seeds, and set aside. In another bowl, whisk together peanut butter, water, maple syrup, sea salt and vanilla and maple extracts until well combined, then pour over oat mixture and toss to coat until completely blended. Pour out onto 2 lined dehydrator trays, and dehydrate at 115F for 24 hours or until crispy. Alternatively you may make the granola in an oven at low temperature, 150F degrees, and it will take less time to dry.

*To activate the buckwheat, soak raw buckwheat groats for 30 minutes in filtered water, then rinse and drain well.

November 6, 2015
Spicy Peanut Slaw with Edamame

Although I tend to spend a lot of time on my desserts, I tend to keep my dinners fairly simple. This might be because I spend my days at work in a deli making lots of savories such as soups and salads, and I get enough savory creating action. Or, it may be because I want dinner fast and I am a bit lazy at that point. Plus, I am on a budget, and I like to make meals that are relatively cheap. So, last weekend when I was grabbing ingredients for dinner for Eric and I, I decided on a slaw. Slaw is so versatile, it can be made from many things but most popular is the cabbage which is also inexpensive. So I grabbed some heads of cabbage, and I was really craving something spicy, so also some hot peppers and ginger, and some edamame for protein, I was thinking spicy peanut slaw, but not like I have made it in the past. You see, this was knock your socks off spicy.

Me and my Man are both spice lovers, and this slaw had the kick of habanero, jalapeno, ginger, and chipotle powder. But not so spicy that you could not taste the other flavors. I scarfed down a large plate of this and it was so crave worthy good! Not just your run of the mill peanut slaw, but party in your mouth awesome. It was satisfying as well thanks to the extra protein in the edamame. I think I may just have to make this again next weekend, because I want some more now.

Spicy Peanut Slaw with Edamame
Serves 2-4

1/2 medium head red cabbage, thinly sliced
1/2 medium head green cabbage, thinly sliced
4 scallions, sliced
1 red bell pepper, cut julienne
1 jalapeno, sliced
1 habanero, sliced
1 1/2 cups fresh or frozen (and thawed) edamame, shelled

Dressing:
1/3 cup raw jungle peanut butter (or regular peanut butter)
1/2 inch piece ginger, minced
1 garlic clove, minced
2 Tbsp cider vinegar
1 Tbsp nama shoyu, or tamari
1 Tbsp raw coconut nectar or maple syrup
1/4 tsp ground chipotle pepper
3 Tbsp filtered water

In a large bowl, combine all of the veggies.
In a small bowl, combine all of the dressing ingredients, and whisk until smooth, adding a little more water of you would like it thinner.
Toss the dressing with the veggies until they are well coated, and serve!

February 21, 2015
Vegan Peanut Butter Banana Chocolate Chunk Cupcakes

Emma over at Zimt Artisan Chocolates was kind enough to send me a bunch of products to try, one of which was dark chocolate baking pieces. I know they are called baking pieces, but seriously these are great for snacking on just as is. But since I wanted to try them in a recipe as well, I saved some.

I used to love it when my Mom made chocolate chunk banana bread or muffins when I was little, so I thought I would make some vegan chocolate chunk muffins. But since that wasn’t enough for me as it was, they started to take on new delicious variations. I added in some peanut butter into the batter. Then I decided that cupcakes would be even better. Sorry to those of you that prefer cupcakes over muffins, but then leave off the frosting in this recipe and voila! You will have muffins. For me cupcakes always win…has something to do with my love for frosting and all things creamy.

The chocolate chunks baked up beautifully in these! I love biting into a dessert such as a cupcake and there being a surprise in the middle. This time it was melt in your mouth chocolaty goodness. I topped the cupcakes off with a creamy coconut based peanut butter frosting that tasted like mousse. No cracking open of young coconuts required (and I know some of you are cheering for joy about that). Lastly I topped them off with some more chocolate chunks.

These were simply heavenly. I loved them, but I have to say my boyfriend Eric loved them even more devouring one, then asking if he could have another, then another one later that day. He obviously digged them. I highly recommend these Zimt dark chocolate baking pieces to everyone whether you are completely raw, vegan or neither because they bake up wonderfully, but they are good raw and as is as well. Be sure to visit the Zimt Artisan Chocolates Website to check out their other deliciousness as well, and stay tuned, because tomorrow on the blog I am interviewing the owner Emma, sharing another delicious recipe, and giving away some of her products!

Vegan Peanut Butter Banana Chocolate Chunk Cupcakes (gluten free)

14 cupcakes

Cake:

1 1/2 cups Bob’s Red Mill all purpose gluten free flour

1 cup coconut sugar

1 1/2 tsp baking soda

1 tsp baking powder

1 tsp sea salt

1 cup pureed ripe banana

1/4 cup virgin coconut oil

1 Tbsp pure vanilla extract
1/4 cup jungle peanut butter or regular peanut butter

1/4 cup water

2 Tbsp cider vinegar

1 cup Zimt dark chocolate baking pieces, cut into smaller pieces

Frosting:
2 15 oz cans organic coconut milk*
1/4 cup filtered water
3/4 cup jungle peanut butter or regular peanut butter
1/3 cup maple syrup
2 tsp vanilla
pinch of sea salt
1/2 cup coconut butter (not oil) warmed to liquid

For garnish: Zimt dark chocolate baking pieces, cut into smaller pieces

Preheat the oven to 375 degrees and position rack in center of oven. Put out 14 muffin tin liners. Whisk flour, baking soda, salt, and sugar in a large bowl to blend well.
Whisk banana, oil, vanilla extract, peanut butter and water together in small bowl to blend well, then whisk into the flour mixture until well blended. Whisk in cider vinegar and stir quickly then fold in the dark chocolate baking pieces quickly.
Transfer cake batter to prepared muffin tins and bake until tester inserted into center comes out clean, about 15-20 minutes. Cool completely on rack, about 1 hour.

To make frosting, combine all ingredients in a high speed blender and blend until smooth. Pour into a bowl. then place in the freezer for bout 45 minutes to an hour to chill until frosting consistency (you want to whisk it about every 15 minutes.
Once the frosting is chilled enough, place in a pastry bag and pipe into a swirl over the cupcakes, or alternatively just spread it over. Garnish the tops with more chopped baking pieces if desired.

*Since different coconut milks can vary in fat content, if your frosting seems too liquidy, add a little more coconut butter.

February 1, 2015