peanut butter – ORGANIZED CHAOS

Dog Biscuits: Apple, PB, Grain-free biscuits

January 27, 2017January 27, 2017Leave a comment

1/2 cup applesauce
1/2 peanut butter
1 3/4 cup oat flour
1 tsp cinnamon

-Preheat oven to 350 degree
-Line large baking pan with parchment paper
-If your are using oats, pulse in blender until you have a flour-like consistency.
-In large bowl, mix flour and peanut butter.
-Add in the apple sauce, and mix well, creating a dough mix.
-Sprinkle in cinnamon and any other spices (my dog love pumpkin flavor as well)
-Form a ball using all the dough and roll out on flat surface, until dough is no more than 1/4″ thick.
-Using cookie cutter, cut out shapes using all the dough. Place on pan and bake about 15 minutes.

Peanut Butter Coconut Silk Pie with Chocolate Ganache

March 3, 2016March 3, 2016Leave a comment

1 vegan pie crust (chocolate graham or graham cracker) or you can make your own
Filling:
1 cartoon of organic firm silken tofu, pat dry to remove access moisture
¾ cup smooth Peanut Butter
2 Tbs maple syrup
1 can of coconut cream, option to freeze for about an hour- this will make it to easy to coop thick cream layer off

ganache:
½ cup non-dairy chocolate chips
½ cup almond milk
Topping: Crushed Peanut

-Bake your own pie crust or run to the store and buy one!
-In Vitimix, blend tofu, peanut butter, and maple syrup until smooth.
-Scoop the thick cream layer of coconut cream.
-Transfer peanut butter mixture to bowl and whip together with coconut cream
-Pour mixture into pie crust. Refrigerate about 30 minutes.
-Meanwhile, heat almond milk in sauce pan on low heat. Slowly pour in chocolate chips, and stir until melted and smooth.
-Remove pie from fridge. Slowly and evenly spread the chocolate ganache on top of pie.

Optional: drizzle more peanut butter on top and top with crushed peanuts
-Chill over night in fridge to solidify layers.
Slice and Enjoy!

PB&Chocolate Protein Shake

October 15, 2015October 15, 2015Leave a comment

2 frozen bananas
2 Tbs Almond Milk (more for consistency)
1 Tbs peanut butter + 1 tsp
2 tsp cocoa powder
½ scoop Vega One Protein Power
2 tsp coconut oil, divided
1 tsp non-dairy chocolate chips

-Blend:banana, almond milk, Pb, cocoa powder and protein, until you get your desired consistency (Vitamix comes in really handy with these type of recipes)

-Topping:
Melt 1 tsp of chocolate with 1 tsp of coconut oil
Melt 1 tsp of Pb with 1 tsp coconut oil
Drizzle on top

Pumpkin Spice Bars

October 1, 2015Leave a comment

Oh, you know what time it is: OCTOBER, officially the kickoff of everything Pumpkin.

Here I try my hand out something relatively healthy enough to eat for breakfast, or a quick snack, yet sweet enough to keep the crowd happy. It’s vegan and gluten free!

Pumpkin spice bars

¾ cup pumpkin puree
5 Tsp almond or peanut butter
1 ½ ripe bananas, mushed with fork
1 ½ Tbs coconut flour
1/3 cup maple syrup or agave
2 tsp pumpkin pie spice
2 tsp cinnamon
½ tsp all-spice
dash of salt
½ cup crushed walnuts- optional

-Preheat oven to 350 degrees
-Spray a 10×8 baking pan with coconut oil
-Mix all ingredient in medium bowl, adding walnuts last.
-Bake 35 minutes.
-Slice and share!

No-bake Chocolate PB Pie

September 26, 20152 Comments

Crust:
½ pitted dates
½ shredded coconut
½ cup nut of your choice (almonds/cashews/walnuts)
2 Tbs cocoa powder
dash of salt

Filling:
2 cups vanilla coconut yogurt
1 ½ almond or peanut butter
1 tsp vanilla
2 Tbs cocoa powder
3 dates (more to add sweetness)
dash of salt
(2 Tbs agave or maple syrup for a sweeter pie)

Top drizzle:
1 Tbs coconut oil+ 2 tsp cocoa powder

Mix all crust ingredients in blender until well mixed.
Once blended it should form a sticky doughy texture.
Press into 9-inch pie pan and flatten with wax paper.

Next mix the filling ingredient in blender, and blend until smooth.
Pour filling on top of prepared crust.

Chill in freezer for about 20 minutes.

Next prepare the drizzle. Mix cocoa powder with melted coconut oil.
(Drizzle will harden when poured on pie).

PB&J Smoothie Bowl

August 27, 2015Leave a comment

1 pitaya packet
1/3 cup frozen blueberries
1 frozen banana
Spoonful of PB
1/4-1/3 cup almond milk

Throw all ingredient in blender. Add liquid slowly, until you achieve your desired consistency.
Top with:
sliced fresh strawberries
chia seeds
peanut butter melted with coconut oil
coconut chips
sprinkle of granola
goji berries

Chocolate Rice Crispy with Peanut Butter

November 22, 2013August 7, 2015Leave a comment

Chocolate Rice Crispy bars with Peanut Butter

Ingredients:

CRISPY BAR
1/2 cup coconut oil
1/2 cup unsweetened cocoa powder
5 tablespoons liquid sweetener (I use agave), or to taste
pinch of fine grain sea salt, to taste
1 teaspoon pure vanilla extract
1 cup rice crisp cereal

PEANUT BUTTER SHELL DRIZZLE
2 tablespoons all-natural peanut butter (or any nut/seed butter of choice)
1.5-2 teaspoons coconut oil, as needed to thin out
1 teaspoon liquid sweetener (agave)

Directions:

For the crispy bar: Line a 9×5 inch glass pan (Pyrex) with two pieces of parchment paper, one going each way. In a sauce pan over low heat, melt the coconut oil and then whisk in the rest of the ingredients (except the rice crisp) to taste. Once the mixture is smooth remove from heat and stir in the rice crisp cereal. Pour mixture into prepared pan, smooth out, and then freeze for 10-15 minutes, or until the chocolate is solid.
For the PB drizzle: Melt the coconut oil and then whisk in the peanut butter and agave. Scoop into a plastic bag.
Remove crunch bar from freezer. Cut a small hole in the bag and drizzle the PB mixture onto the bar.
Return bars to the freezer until the PB drizzle is solid, about 5 minutes.
Serve straight from the freezer or fridge. Don’t leave the bars out too long, they will melt slightly at room temperature.

PB and Pumpkin Dog Treats

August 26, 2012August 7, 2015Leave a comment

Ingredients

2 1/2 cups whole wheat flour
2 eggs
1/2 cup canned pumpkin
2 tablespoons peanut butter
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

Directions

Preheat oven to 350 degrees F (175 degrees C).
Whisk together the flour, eggs, pumpkin, peanut butter, salt, and cinnamon in a bowl. Add water as needed to help make the dough workable, but the dough should be dry and stiff. Roll the dough into a 1/2-inch-thick roll. Cut into 1/2-inch pieces.

3. Bake in preheated oven until hard, about 40 minutes.