Posts Tagged ‘peanut butter’

I’m on the lookout for easy gluten-free cookies. So when a friend told me about this recipe, I just had to try it. The cookies turned out great, but because I couldn’t use the original peanut butter (as my son doesn’t like it) and substituted bought almond butter, these have got to be the most expensive cookies ever 😕 If I make them again, I’ll make my own almond butter from ground almonds. If your kids like peanut butter, use that instead. However… Only three ingredients and no food processor!

1 cup almond or peanut butter
1 cup sugar (next time I’ll use 3/4 cup,  too sweet)
1 egg

Mix all together with a spoon. Using two teaspoons, put teaspoons of dough on a baking sheet a few cm apart. Press down with a wet fork.  Bake for 9 minutes at 160 °C,  until just the edges are brown. Let cool (when warm they just fall apart) and eat!


I made this with my 2.5 year old daughter. First time that I make cookies with her and she’s more interested in scraping the jar of almond butter than the bowl of dough 🙂 Just shows that we’re raising her right 😉


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I love granola bars. I have tried making them myself a number of times. Each time, while they turn out tasty, they are either hard or crumbly. Now I’ve found the perfect recipe so the bars turn out soft and delectable. The downside – they are rich in processed sugar and they are dairy, as this recipe is based on sweetened condensed milk 😦 However, I calculated the calories etc. using SparkRecipes calculator and I deem it worth it, as these are truly delicious, easy, and packed full of healthy nuts and fiber. Perfect for breakfast on the go, and they freeze very well as well. I’ll keep searching for the perfect recipe, but in the meantime…

This is based on Easy Granola Bars. I actually came across this recipe by chance as I was searching for a way to use up sweetened condensed milk. A huge storm was on, and I needed an extra cup of milk to make Belgian waffles. I used 2 tbsp in some water for the recipe, and then had a whole can to use up. Since then, we haven’t had even one storm, but I keep using up sweetened condensed milk 😉

Ingredients: (about 30 servings)

1 can sweetened condensed milk (400 gr)
3 cups instant oatmeal
2 tbsp tahini from whole sesame seeds/peanut butter/other nut butter
3-4 cups additions. I use:

1 cup ground almonds
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
4 tbsp flax seeds
~1/2 coconut, shredded
1/2 cup pecans
1/2 cup walnuts
1/2 cup macadamia nuts
handful chocolate chips sometimes

All nuts and seeds are unroasted with no salt added. I shred all nuts and seeds in the food processor (the almonds I buy ground as my food processor isn’t strong enough to grind them). Mix all ingredients (us a mixer with dough hooks if you have them or your fingers, it’s hard). Then press into an oiled pan using some baking paper (waxed paper) to prevent your hands from getting sticky. Bake at 175°C for 10 minutes or until edges are brown. Do not wait until it looks cooked in the middle! If you bake it until it’s more browned it will cool hard.

In the pan, brown edges only!

In the pan, brown edges only!

In the plate, just before they disappear...

In the plate, just before they disappear…

Some nutritional info per serving:

Calories: 160 cal; fat: 10g out of which saturated: 2 g; carbs: 16g out of which fiber: 2.5 g; protein 3.5 g; Rich in calcium, copper, iron and manganese. This was calculated on a version without chocolate chips and with tahini.

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