The Nut Butter Cookbook. Heather Thomas
heat. Stir gently from time to time until the blueberries thaw. They should be tender, not mushy, and still hold their shape.
Put the porridge oats, water, almond milk and salt in a non-stick saucepan and set over a low heat. Stir gently with a wooden spoon until the porridge oats are softened, then turn up the heat and, stirring all the time, bring to the boil. Reduce the heat and cook gently for 2–3 minutes until all the liquid has been absorbed and the porridge is thick, smooth and creamy.
Remove from the heat and stir in the almond butter. It will dissolve into the porridge. Sweeten to taste with honey, agave or maple syrup.
Divide the porridge among four breakfast bowls and spoon the blueberry compôte over the top. Serve with yoghurt or nut cream.
VARIATIONS
Use cashew or peanut butter instead of almond butter.
Top with fresh fruit, e.g. sliced banana, peach, apple or berries, or some chopped nuts, cacao nibs, seeds or dried fruit.
VEGAN OPTION
PEANUT BUTTER GRANOLA WITH FRUIT AND YOGHURT
Granola is really simple to make and it’s healthier and tastes much better than most shop-bought varieties. This recipe makes enough for several breakfast servings if you can resist eating it as a snack from the jar! You can enjoy it with dairy, soy or nut milk, or with a fruit compôte or fresh fruit and yoghurt. It also makes a great topping, sprinkled over ice cream and creamy desserts.
MAKES APPROX. 500G (1LB 2OZ) GRANOLA
PREP 5 MINUTES
COOK 20–25 MINUTES
5 tbsp smooth peanut butter
2 tbsp coconut oil
4 tbsp honey or maple syrup
1 tsp ground cinnamon
340g (12oz/3½ cups) rolled oats
150g (5oz/scant 1 cup) coarsely chopped hazelnuts
50g (2oz/scant ½ cup) seeds, e.g. pumpkin or sunflower
fresh fruit, e.g. peaches, strawberries, raspberries, blueberries, to serve
0% fat Greek yoghurt or dairy-free coconut yoghurt, to serve
FLAVOURINGS (OPTIONAL)
chocolate chips
coconut shavings
raisins, dried cherries and cranberries
chopped dates, dried apricots and figs
Preheat the oven to 170°C (150°C fan)/325°F/gas 3. Line a baking tray (cookie sheet) with baking parchment.
Put the peanut butter, coconut oil, honey or maple syrup and cinnamon in a small pan set over a low heat. Stir gently for about 1–2 minutes until they melt and you have a smooth mixture.
Pour into a bowl and stir in the oats, hazelnuts and seeds until everything is well combined. If it seems a bit dry, just add some more honey or syrup. Spread out the mixture on the lined baking tray.
Bake in the oven for about 20–25 minutes or so, turning halfway, until golden brown. Don’t worry if the granola isn’t very crisp – it will get more crunchy as it cools. Remove from the oven and set aside.
When the granola is cool, store in an airtight jar or container. At this stage you can mix in some flavourings, if wished (as per the list). The granola will stay fresh for 3–4 weeks. Serve in bowls with fresh fruit and yoghurt.
VARIATION
You can use almond or cashew butter instead of peanut and vary the nuts.
VEGETARIAN
PEANUT BUTTER BREAKFAST PANCAKES
Breakfast pancakes are much easier to make than you think and much healthier than using a commercial pancake mix. You can prepare the batter in advance and let it stand until you’re ready to cook. This recipe makes 8–12 pancakes depending on the size of your ladle.
SERVES 4
PREP 10 MINUTES
STAND 10 MINUTES
COOK ABOUT 15–20 MINUTES
2 large free-range eggs
330ml (11fl oz/generous 1¼ cups) dairy or unsweetened almond milk
1 tbsp maple syrup, plus extra for drizzling
175g (6oz/¾ cup) smooth peanut butter
225g (8oz/generous 2 cups) plain (all-purpose) flour
1 tbsp baking powder
¼ tsp ground cinnamon
a pinch of sea salt
vegetable oil, for spraying
TOPPINGS
sliced banana, fresh berries, dark (semi-sweet) chocolate chips, jam (jelly) or yoghurt, to serve
Beat the eggs, milk, maple syrup and peanut butter in a bowl until well combined and smooth.
Sift the flour, baking powder, cinnamon and salt into a mixing bowl. Make a hollow in the centre and pour in the peanut butter mixture. Beat until you have a smooth batter. Alternatively, use a food mixer to do this. Set aside to stand for at least 10 minutes.
Lightly spray a non-stick frying pan with some oil and set the pan over a medium heat. When it’s hot, add a ladle of the peanut butter batter (two or even three ladles if it’s a large pan) and cook for 1–2 minutes until bubbles appear on the surface and the pancake is set and golden underneath. Flip the pancake over and cook the other side. Wrap loosely in foil or keep warm in a low oven while you cook the remaining pancakes in the same way.
Serve the pancakes warm drizzled with maple syrup with the toppings of your choice.
VEGAN OPTIONS
PEANUT BUTTER BREAKFAST TOASTIES
A slice of toasted wholegrain or seedy bread spread with smooth or crunchy peanut butter and different toppings makes a quick and nutritious breakfast when you’re in a hurry. Here are some ideas to inspire you and get you going!
PEANUT BUTTER AND HOT SAUCE TOASTIE
SERVES 1
PREP 5 MINUTES
1 medium slice wholegrain, multi-seed or wholewheat bread
1 heaped tbsp peanut butter
1 spring onion (scallion), finely chopped
a few sprigs of coriander (cilantro), chopped
a squeeze of lemon or lime juice
hot sauce, e.g. Sriracha or sweet chilli sauce, for drizzling
Toast the bread and spread with the peanut butter.
Sprinkle the spring onion and coriander over the top. Add a squeeze of lemon or lime juice and drizzle with hot sauce.
PEANUT BUTTER AND BANANA MAPLE TOASTIE
SERVES 1
PREP 5 MINUTES
1 small banana
1