Red Curry Peanut Sauce

Yield: 1 1/2 cups

1 can coconut milk

2 tbsp peanut butter

2 tbsp red curry paste

1 1/2 tbsp fish sauce

2 tbsp lime juice

3 tbsp brown sugar (or maple syrup)

2 cloves garlic, minced

1/4 cup water

1. Pour the coconut milk into a small saucepan over medium-high heat.

2. When the coconut milk reaches a gentle simmer, add the peanut butter, curry paste, fish sauce, lime juice, brown sugar, garlic, and water. Whisk and simmer for 15 minutes or until the sauce has reduced and thickened.

3. Serve over rice, noodles, chicken, fish, tofu, or vegetables. Top with crushed peanuts and scallions.

https://pinchofyum.com/red-thai-curry-sauce

Peanut Butter Cookies (gluten-free, dairy-free)

Yield: 3 dozen

1 cup peanut butter

5 tbsp melted coconut oil

1 cup coconut sugar (or half brown sugar)

2 eggs

1 tsp vanilla extract

1 cup almond flour

6 tbsp coconut flour

1 tsp baking soda

1/2 tsp salt

1/3 cup chocolate chips

sea salt, for sprinkling (optional)

1. Preheat oven to 350F. Line two large baking sheets with parchment paper.

2. In a large bowl, combine peanut butter, coconut oil, coconut sugar, eggs, and vanilla. Mix until well combined, smooth and creamy.

3. Add in almond flour, coconut flour, baking soda, and salt. Mix until well combined.

4. Fold in the chocolate chips.

5. Drop dough onto the prepared baking sheets, placing dough 2 inches apart.

6. Bake for 8 to 9 minutes.

7. As soon as cookies come out of the oven, sprinkle them with a little sea salt. Allow cookies to cool on the baking sheet for 5 minutes before removing.

https://www.ambitiouskitchen.com/healthy-peanut-butter-cookies/

Thai Peanut Chicken

Yield: 4 servings

1 tbsp olive oil

1 lb boneless, skinless chicken, cubed

salt and pepper

1 onion, chopped

2 carrots, thinly sliced

3 cloves garlic, minced

1 can coconut milk

1/2 cup chicken broth (or vegetable broth)

1/2 cup creamy peanut butter

3 tbsp tamari

1 tbsp ginger, grated

1 tbsp sriracha

3 cups broccoli florets

1 red bell pepper, thinly sliced

juice of 1 lime

1/4 cup cilantro, chopped

optional garnishes: chopped peanuts, green onion

1. In a large pot, heat olive oil over medium high heat. Once hot, add chicken, season with salt and pepper, and sear each side, about 5 to 7 minutes total. Chicken does not need to be fully cooked. Remove from pot and set aside.

2. Reduce heat to medium and add in onion, carrots, and garlic, cooking for 5 minutes.

3. Add in the coconut milk, chicken broth, peanut butter, tamari, ginger, and sriracha. Whisk together until well combined and smooth.

4. Stir in broccoli and bell pepper and return chicken back into the pan. Bring to a boil, reduce heat to low, and simmer for 15 minutes.

5. Stir in lime and cilantro.

6. Garnish with chopped peanuts and green onion.

https://www.ambitiouskitchen.com/thai-peanut-chicken-couscous/

Apple Oatmeal Cookies

Yield: 12

1/2 cup unsweetenend applesauce

2 tbsp peanut butter

2 tbsp maple syrup

1 cup large flake oats

1/2 tsp cinnamon

1/2 medium apple, peeled, cored, grated (largest hole on the grater)

1. Preheat oven to 350F. Line a baking sheet with parchment paper.

2. In a medium bowl, whisk together the applesauce, maple syrup, and peanut butter until smooth.

3. Add in oats and cinnamon. Mix until well combined.

4. Fold the grated apple into the mixture until combined.

5. Scoop tablespoon-sized portions and place them prepared baking sheet. Flatten and shape the cookies because they will not change shape while baking.

6. Form dough into balls and arrange on prepared baking sheets allowing space for the cookies to expand. Sprinkle the tops of each with a few flecks of sea salt.

7. Bake cookies for 10 to 12 minutes, until just turning golden.

8. Let cool completely before serving.

https://feedingtinybellies.com/cinnamon-apple-oatmeal-cookies/#recipe

Peanut Butter Cookie Bar

Yield: 8x8 pan

2 eggs

1 cup coconut sugar (or half brown sugar)

3/4 cup peanut butter

1/4 cup coconut oil, melted

1 tsp vanilla

1 cup almond flour

1/2 cup rolled oats

1/2 tsp baking soda

1/4 tsp salt

1/3 cup chocolate chips

1. Preheat oven to 350F. Line a 8x8 baking pan with parchment paper.

2. In a large bowl, combine eggs, coconut sugar, and peanut butter. Mix well.

3. Add coconut oil and vanilla and mix together until smooth.

4. Add almond flour, oats, baking soda, and salt. Mix thoroughly until all ingredients are combined.

5. Add chocolate chips. Stir to combine.

6. Bake for 20 minutes.

https://www.ambitiouskitchen.com/peanut-butter-cookie-bars/

Peanut Butter Cookies

Yield: 2 dozen

1 1/4 cups all-purpose flour

1/2 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

1/2 cup unsalted butter, at room temperature

1 cup peanut butter

3/4 cup granulated sugar

1/2 cup light brown sugar

1 egg

1 tbsp milk

1 tsp vanilla extract

1/2 cup chocolate chips

1 tbsp sugar, for sprinkling (optional)

1. Preheat oven to 350F. Line two large baking sheets with parchment paper.

2. In a large bowl, combine flour, baking powder, baking soda, and salt. Stir to combine.

3. In another large bowl, beat the butter and peanut butter together until fluffy.

4. Add the sugars together and beat until smooth.

5. Add egg, milk, and vanilla and mix to combine.

6. Add flour mixture and mix until combined, but do not overmix.

7. Stir in chocolate chips.

8. Place sprinkling sugar on a plate.

9. Form dough into balls and into sugar. Arrange on prepared baking sheets allowing space for the cookies to expand.

10. Use a fork to lightly indent with a criss-cross pattern.

11. Bake cookies for 10 to 12 minutes, until just turning golden.

12. Cool cookies on trays for 2 minutes, then transfer them to racks.

https://smittenkitchen.com/2007/12/peanut-butter-cookies/

Peanut Butter Cookies (No-Bake)

Yield: 12

1 cup rolled oats

1 pinch salt

3/4 cup medjool dates

1/2 cup natural salted peanut butter

1. Add oats and salt to a food processor and process into a flour.

2. Add dates and blend for 30 seconds more or until finely chopped.

3. Add peanut butter and blend until a dough forms.

4. Scoop out 1-tablespoon amounts of dough and carefully form into cookies. Place on a parchment-lined pan or tray.

5. Use the back of a fork to create a cross hatch on the top of the cookies.

6. Store leftovers in the refrigerator for up to 1 week or in the freezer up to 1 month.

https://minimalistbaker.com/3-ingredient-no-bake-peanut-butter-cookies/

Yellow Chickpea Pumpkin Curry

Yield: 4 servings

1/2 tbsp coconut oil

1/2 onion, chopped

1 carrot, chopped or julienned

3 cloves garlic, minced

1 tbsp ginger, grated

2 cups pumpkin or butternut squash, cubed

1 head cauliflower, cut into florets

1 tbsp yellow curry paste

1 tsp ground turmeric

1/4 tsp cayenne pepper, or to taste

1 can coconut milk

1 cup broth or water

2 tbsp creamy peanut butter

1 tbsp tamari or coconut aminos

salt and pepper, to taste

1 red bell pepper, julienned

1 can chickpeas, rinsed and drained

1/2 cup frozen peas

to garnish: cilantro, green onion, and chopped peanuts

1. Place a large pot over medium high heat. Add coconut oil, onion, carrot, garlic, and ginger and cook for 2 to 3 minutes.

2. Add cauliflower florets and cubed pumpkin. Saute for about 5 minutes until vegetables begin to soften a bit.

3. Add curry paste, turmeric, and cayenne, and cook for 30 seconds.

4. Add coconut milk, broth, peanut butter, tamari, and salt and pepper. Stir well to combine and cook for 5 minutes.

5. Add bell pepper and chickpeas. Simmer over medium-low heat for 10 minutes.

6. Just before serving, stir in frozen peas and simmer an additional minute.

7. Garnish with cilantro, green onion, and chopped peanuts.

https://www.ambitiouskitchen.com/nourishing-yellow-chickpea-pumpkin-curry/

Peanut Butter Granola Bars

Yield: 1 8x8 dish

1 1/2 cups packed pitted dates

1/2 cup peanut butter

1/2 cup rolled oats

1. If your dates are not sticky and moist, soak in warm water for 10 minutes and then drain. Otherwise, proceed to step 2.

2. Add dates to a food processor and pulse until only small bits remain. You want the dates to clump into a ball.

3. Add peanut butter and oats and pulse a few more times until incorporated, stirring and scraping down sides as needed.

4. Transfer to a parchment-lined 8x8 dish and press down until flat. Transfer to freezer to set.

5. Slice into 8-10 bars and store in the fridge or freezer to keep fresh. 

6. Will keep in the fridge for several weeks and in the freezer for up to a couple months or more.

https://minimalistbaker.com/3-ingredient-peanut-butter-granola-bars/

Peanut Sauce

Yield: 1 1/2 cups

6 dry chili (seeded and soaked in hot water for 5 mins)

2 shallots, coarsely chopped

2 cloves garlic

1 stalk lemongrass, coarsely chopped

2 slices galangal

2 slices ginger

1/4 cup oil

1 tsp chili powder

1/4 cup peanut butter

2 tbsp tamarind puree (soak 1 tbsp of tamarind paste in 4 tbsp hot water)

2 tbsp palm sugar

1 cup water

salt, to taste

1. Blend chili, shallots, garlic, lemongrass, galangal, and ginger in a small food processor until it becomes a smooth paste. Add oil and mix well.

2. Heat a medium pot and add the paste and chili powder. Cook for 8 to 10 minutes until fragrant and colour is slightly darker.

3. Add peanut butter, tamarind puree, palm sugar, and water to the pot and bring to boil. Stir occasionally.

4. Reduce the heat to medium and cook for 10 to 12 minutes until the sauce has thickened and oil is on the surface of the sauce. Season with salt.

Tofu Fried Rice

Yield: 4 servings

1 1/2 cups extra-firm tofu

1 cup brown rice

1 egg

1/2 onion, diced

2 cloves garlic, minced

1/4 cup green onion, chopped

1/2 cup peas

1/2 cup carrots, finely diced

1 tbsp tamari

Sauce:

3 tbsp tamari

1 tbsp peanut butter

2 tbsp maple syrup

1 clove garlic, minced

1 tsp sriracha

1 tsp sesame oil

1. Preheat oven to 400F. Line a baking sheet with parchment paper.

2. Wrap tofu in a clean, absorbent towel and set something heavy on top (such as a cast iron skillet) to press out the liquid.

3. Once the oven is preheated, dice tofu into 1/4-inch cubes and arrange on baking sheet. Bake for 25 to 30 minutes, or until edges are golden brown and cubes are firm to the touch. Set aside.

4. While tofu is baking, prepare your rice by bringing rice and 2 cups of water to a boil in a large pot. Once boiling, cover, and reduce heat to low and let cook about 30 minutes, or until water is absorbed.

5. While rice and tofu are cooking, prepare sauce by adding all ingredients to a small mixing bowl and whisking to combine.

6. Once the tofu is done baking, add directly to the sauce and marinate for 5 minutes, stirring occasionally.

7. Heat a large pan over medium heat. Once hot, scramble the egg. Set aside.

8. To the same pan, add onion and sauté for 3 minutes.

9. Next, add garlic, green onion, peas, and carrots, and sauté for another 3 minutes, stirring occasionally. Season with tamari.

10. Add cooked rice and tofu in the sauce and stir. Cook over medium-high heat for 3 minutes, stirring frequently.

11. Serve immediately with extra sriracha if desired. Peanuts or cashews make a good garnish.

12. Leftovers keep well in the refrigerator for 3 to 4 days.


https://minimalistbaker.com/easy-vegan-fried-rice/

Peanut Butter Brownie Bars

Yield: 1 8x8 pan (about 25 squares)

Brownie Layer:

1 cup medjool dates, pitted

1 cup walnuts

1/2 cup almonds

1/2 cup cocoa powder

1/4 cup chocolate chips (semisweet or dark)

pinch sea salt

Peanut Butter Layer:

1/2 cup medjool dates, pitted

1 cup peanuts

1/2 cup almonds

1/2 cup peanut butter

pinch sea salt

1. Line an 8x8 pan with parchment paper and set aside.

2. To make the brownie layer, pulse dates in the food processor until small bits remain. Remove from processor and set aside in a small bowl.

3. Combine walnuts, almonds, cocoa powder, and chocolate chips in the processor, and pulse until well combined.

4. While the processor is running, drop small bits of the dates in until a dough is formed. It should begin to ball up at some point. If it remains too dry, add a couple more whole pitted dates until a dough is achieved.

5. Using your hands, press into prepared pan until flat. Place into the freezer.

6. To make peanut butter layer, pulse dates in the food processor until small bits remain. Remove and set aside in a bowl.

7. Add almonds and peanuts and pulse until small bits remain.

8. Add peanut butter and the dates and process until well combined.

9. Press on top of brownie layer until smooth.

10. Freeze for at least 30 minutes before removing from pan. Cut into about 25 squares.

11. Store in an airtight container to keep fresh. Storing in the freezer will keep them fresh for weeks.


https://minimalistbaker.com/2-layer-no-bake-peanut-butter-brownie-bars/

Breakfast Cookies

Yield: 15

1 tbsp ground flax seed
2 1/2 tbsp water

1/2 ripe banana, mashed

2 tbsp unsweetened applesauce

1/4 cup almond butter or peanut butter (or some of each)

1/2 tsp vanilla extract

1 tbsp coconut oil, melted

2 tbsp maple syrup
1/2 tsp cinnamon

1/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

3/4 cup rolled oats
1/4 cup oat flour

1/4 cup almond meal

2 tbsp chopped walnuts or pecans

1/4 cup dried blueberries (or other dried fruit)

1. Preheat oven to 350F. Line a baking sheet with parchment paper.

2. In a large bowl, prepare flax egg by combining ground flax seed and water. Stir to combine and let rest for 5 minutes.

3. Add banana and applesauce and whisk thoroughly to combine.

4. Add nut butter, vanilla, coconut oil, maple syrup, cinnamon, baking powder, baking soda, and salt and whisk thoroughly.

5. Add oats, oat flour, and almond meal, and mix well until just combined. The batter will look a little wet and sticky.

6. Add nuts and dried fruit and stir until just combined.

7. Use a tablespoon to scoop batter onto prepared baking sheet, then press down slightly with your fingers to spread out a little. The cookies will not expand much while baking, so they can be placed pretty close together. 

8. Bake for 15 to 18 minutes or until the cookies are slightly golden brown on the edges.

9. Let rest on baking sheet for 3 minutes before transferring to a cooling rack.
10. Once completely cooled, store in an air-tight container to keep fresh for up to a few days. Will keep in the freezer up to 1 month.

http://minimalistbaker.com/blueberry-muffin-breakfast-cookies-vegan-gf/

Peanut Butter Cookie Bites

Yield: 16 balls

Peanut Butter Centers:
1/4 cup rolled oats
2 pitted dates
1 cup almond meal
1/2 cup peanut butter

Outer Layer:
10 pitted dates (deglet nour or medjool)
1/2 cup rolled oats
1/2 cup dark chocolate chips
3 tbsp peanut butter

1. Start by making the peanut butter centers. Add the oats to the food processor and process until only small pieces remain.
2. Add dates and process again until only small bits remain.
3. Add almond meal and peanut butter to the food processor and pulse until the mixture forms a loose dough.
4. Scoop small handfuls of dough and form into small balls, about 1 teaspoon. Place on a parchment lined cookie sheet and pop in the freezer to harden for 15 minutes.
5. Next, prepare the outer layer by pulsing dates in the food processor until only small pieces remain.
6. Add oats, chocolate chips, and peanut butter and mix until well combined. All pieces should be consistently small, but the mixture should not be overly processed.
7. Scoop out about 1 tablespoon of the outer layer mixture and flatten into a disc. Place a peanut butter center on top, and carefully form the outer layer around it. Place back on cookie sheet and pop back in the freezer for 15 minutes to set.
8. Will keep fresh in an air-tight bag or container for up to a week. Store in fridge or freezer to keep for longer.


http://minimalistbaker.com/peanut-butter-stuffed-no-bake-cookie-bites/

Spicy Peanut Sauce

Yield: 1/2 cup

1/3 cup peanut butter (or almond butter or cashew butter)

2 tbsp tamari 

1 tbsp maple syrup 

2 tbsp lime juice
1 Thai red chilli, minced (or 1/4 tsp red pepper flake)

3 tbsp water to thin

1. Add peanut butter, tamari, maple syrup, lime juice, and chilli to a small mixing bowl. Whisk to combine.
2. Add water 1 tablespoon at a time until a semi-thick but pourable sauce is formed.
3. Store leftovers in the fridge for one week.


http://minimalistbaker.com/quinoa-gado-gado-bowl-30-minutes/

Nut Butter Blondies

Yield: 16 bars

3/4 cup coconut sugar

1 tsp baking soda

1/4 tsp salt

2 eggs

2 tsp vanilla extract

1 cup nut butter

1/3 cup dark chocolate, roughly chopped (or chocolate chips)

1. Preheat oven to 325F. Line an 8x8 square pan with parchment paper.

2. In a small bowl, combine coconut sugar, salt, and baking soda.

3. In a large bowl, whisk eggs and vanilla extract together.

4. Add the nut butter to the egg mixture, and stir thoroughly to combine. The dough will be very thick.

5. Add the coconut sugar mixture and fold together.

6. Add about half of the chopped chocolate, using your hands if necessary to incorporate.

7. Press the dough into the prepared pan. Sprinkle the remaining chocolate over the top and press each piece slightly into the dough. Sprinkle with a pinch of flaky sea salt and place in the oven.

8. Bake for 25-30 minutes until the blondies are golden brown.

9. Remove from the oven and let cool in the pan completely before cutting.

https://www.mynewroots.org/site/2015/02/chocolate-chunk-nut-butter-blondies/

Peanut Butter Energy Balls

Yield: 10 balls

1/2 cup peanut butter (or almond or other nut butter)

1/4 cup maple syrup 

1 1/4 cup rolled oats

2 1/2 tbsp flaxseed meal

2 tbsp chia seeds

1/4 cup dried fruit (eg. strawberries, cherries, blueberries, cranberries)
optional: 2 tbsp protein powder

1. In a large mixing bowl, combine all ingredients. Mix until well combined.
2. Chill in the refrigerator for 5 minutes.
3. Scoop out 1 1/2 tablespoon amounts and roll into balls.
4. Enjoy immediately and store well-sealed leftovers in the refrigerator for 1 week or in the freezer up to 1 month.

http://minimalistbaker.com/no-bake-pb-j-energy-bites/

Granola Bars (No-Bake)

Yield: 8x8 dish (about 12 bars)

1 1/2 cups rolled oats 

1 cup nuts (almonds, walnuts, pecans), roughly chopped

1 cup pitted dates (deglet nour or medjool)

1/4 cup maple syrup (or honey or agave nectar)

1/4 cup peanut butter (or almond butter)

optional: chocolate chips, dried fruit, seeds, vanilla

1. Preheat oven to 350F. Line an 8x8 baking dish with parchment paper. 

2. Toast oats and nuts in oven for 10 to 15 minutes or until slightly golden. Place in a large mixing bowl.

3. In a food processor, process dates until it forms a dough-like consistency and comes together into a ball, about 1 minute. Add to mixing bowl with oats and nuts. 

4. In a small saucepan over low heat, warm maple syrup and peanut butter. Pour over oat mixture and thoroughly mix.

5.Transfer mixture to prepared baking dish. Press down firmly until uniformly flattened.

6. Cover with parchment or plastic wrap, and let firm up in fridge or freezer for 15 to 20 minutes.

7. Remove bars from pan and chop into 12 even bars. Store in an airtight container for up to a few days. 

http://minimalistbaker.com/healthy-5-ingredient-granola-bars/

Peanut Butter Cookies

Yield: 12-15 cookies

1 tbsp ground flax

3 tbsp water

1/2 cup unsweetened shredded coconut

1/2 cup rolled oats

1/2 cup brown sugar

1 tsp baking powder

1/2 tsp sea salt

1/4 cup chocolate chips

1/2 cup smooth peanut butter

1 tsp vanilla extract

2 tbsp maple syrup

1. Preheat oven to 350F. Line a baking tray with parchment paper.

2. In a small bowl, whisk together the ground flax and water. Set aside for a few minutes.

3. In a large bowl, combine the coconut, oats, sugar, baking powder, salt, and chocolate chips.

4. Add the peanut butter, vanilla, and maple syrup. Also add the flax mixture. Stir until thoroughly combined. Knead with your hands to make it all come together. 

5. Drop by spoonful onto the prepared baking sheet. Gently press down on each to flatten slightly. 

6. Bake 12-14 minutes. The cookies will be very soft and delicate as they come out of the oven, but they will firm as they cool. The bottoms will be golden brown.

7. Let cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely. Store in an airtight container in the fridge for 3 to 4 days or freeze for 1 month. 

Oh She Glows Every Day