Snap, Sizzle & Cook

Sharing my love of food

Archive for the tag “Peanut butter”

Peanut butter and coconut cookies

A debated topic in the running world is the subject of eating breakfast, especially when waking at the crack of dawn on a Saturday morning for a long run.
For me personally I battle to eat so early in the morning yet I know my body needs nourishment to cope with pending hunger pangs and excessive exercise conducive to distance running. I’ve tried many different forms of breakfasts, namely muesli, yoghurt, fruit and protein shakes but these have only left me with extreme cramps and a general sense of feeling uneasy while out on my run.
DSC_0004 (627x418)
Peanut butter has been hailed as one of the favourite food sources for athletes in sustaining satiety. It keeps one full for longer, is full of nutrients and maintains the all important glucose levels. Every runner who has experienced it (including myself) will tell you that “hitting the wall” because of glucose levels crashing is no joke, one’s dignity goes crashing too.
In my endeavor to find the perfect breakfast for those early morning runs, I decided to try a Peanut butter and coconut cookie. Not only is it simple to make, but it’s extremely delicious. You can size them to your own convenience, so putting 2 or 3 into a small packet, carrying in your running shorts for those long runs or when you just can’t eat something so early in the morning is very convenient.
You will need:
3 cups self raising flour
1 cup coconut
½ bottle peanut butter
2 eggs
1 cup sugar
125g butter
Pinch of salt
DSC_0008 (627x418)
Cream the butter and sugar until fluffy. Add eggs one at a time and beat well between additions. Add peanut butter to egg mixture and combine well. Add flour, coconut and salt together in separate bowl. Add flour mixture to peanut butter mixture till dough has formed. Roll mixture into small balls and place on a greased oven proof pan. Press lightly with a fork and back in a preheated oven at 180 degrees Celsius for 15-20 minutes.
DSC_0003 (627x418)


ClemenGold Breakfast Smoothie

Breakfast is one of those meals that take the most effort. Most people skip breakfast as they feel they can’t eat so early and others just don’t have time.   From a personal point of view, I consider myself to be a morning person.  I’m up at least 4 days a week (excluding weekends) at 5am and am on the treadmill in the gym by 5:45am.  My routine is pretty simple as I “mosey on home” after gym to get ready for work and have breakfast.  My morning meal consists of unhealthy compact white bread toast (I did mention I was a carb freak) with a generous layer of peanut butter.  The other alternative if I’m feeling healthy and up to a grueling exercise session of jaw movement is yoghurt and muesli, so in a nutshell I’m a morning person, not your typical “gym bunny” and a breakfast eater.

This morning I decided to take breakfast to another level in my home with a lovely fragrant, sweet, but not too sweet smoothie!

You will need:
ClemenGold (peeled)
2 Tbsp pure honey
7.5ml whole red peppercorns (used because of their sweet, berry-like flavour)
500ml Double Cream Plain Greek Yoghurt

Place the ClemenGold, honey and peppercorns in a blender and blend to a liquid consistency.  Pour the juice through a sieve and discard any pulp that stays behind.  Place the juice back into the blender (rinsed out) and add the 500ml Greek Yoghurt.  Blend till combined.  Pour into a serving glass and enjoy.

Banana Bread Cake with Peanut Butter Frosting

My inspiration for this cake comes from the seemingly trendy pairing of banana’s and peanut butter. The last 2 food magazines that I’ve read have featured this combination so I decided to try it out for myself and to use my own cake recipe, just modified. The outcome is absolutely delish and the combination definitely works.

For the Cake:You will need:
3 cups Cake flour
2 tsp. bicarb of soda
2 tsp. baking powder
1 cup of castor sugar
1 cup oil
1 cup milk
3 eggs
½ tsp. vanilla extract
2 ripe bananas (mashed)

Peanut Butter frosting:
1.5 cups crunchy peanut butter
1.5 cups of icing sugar
¾ cup of butter
½ tsp. vanilla extract

Method for Cake:
Combine dry ingredients and in a separate bowl, combine wet ingredients, except for banana mash. Combine wet and dry and using a hand mixer, combine well. Stir in the banana mash and half fill 2 prepared round cake pans and bake at 165°C for 50 minutes or until a cake skewer comes out clean.
Leave to cool completely.
Method for frosting:
Sift icing sugar and combine with butter till a smooth, creamy consistency. Add peanut butter and vanilla extract and mix well.
Spread frosting on one of the halves and place the other half on top. Spread the remaining frosting on top of the cake and drizzle with melted chocolate or top with chocolate chips.

Post Navigation

%d bloggers like this: