Vegan Peanut Butter Banana Bread

From : http://www.egglesscooking.com/2011/08/09/peanut-butter-banana-bread/

Prep time: 20 Mins Cook time: 45 Mins Yields: 12 Servings.

INGREDIENTS:
1 cup Whole Wheat Pastry Flour
3/4 cup Light Brown Sugar
1 teaspoon Baking Powder
3/4 teaspoon Baking Soda
1/4 teaspoon Salt
1 cup Mashed Bananas (about 2 medium size)
1/3 cup Peanut Butter
1/2 cup Almond Milk
1 teaspoon Apple Cider Vinegar
1 teaspoon Vanilla Extract
2 tablespoons Water
3/4 cup Vegan Chocolate Chips

PROCEDURE:
Preheat oven to 350F/180C for 15 minutes. Line a 8×4 inch loaf pan with parchment paper and set aside.
In a small bowl stir together the almond milk and vinegar; set aside. The mixture will curdle in about 5 minutes.
In a large bowl combine together the flour, sugar, baking powder, baking soda and salt.
In another bowl mix together the mashed bananas, peanut butter, curdled milk mixture and vanilla.
Pour the wet ingredients over the flour mixture and combine together. Add water as needed to get the right batter consistency. I added about 2 tablespoons of water because the batter was a bit thick.
Stir in the chocolate chips. I used coarsely chopped vegan chocolate chunks.
Pour the batter into the prepare pan and bake for about 45-50 minutes or until a toothpick inserted in the middle of the bread comes out clean. Mine was done in 45 minutes.
Remove the pan from the oven and place it on a wire rack and let cool for 15 minutes before taking out the bread from the pan. Cool the bread on the wire rack for at least 5-6 hours before slicing. Quick breads and especially banana breads taste and slice better if left undisturbed for 24 hours.

NOTES:
I used unsweetened and unsalted natural peanut butter. Those who don’t like peanut butter can substitute it with other nut or seed butters.
Any non dairy milk can be used in place of almond milk.
White vinegar can be used instead of apple cider vinegar.
Roasted peanuts can be used for some of the chocolate chips. This will give a nice crunch to the bread.

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Peanut Butter Creme Cookie Treats

From : http://www.snackworks.com/recipe/peanut-butter-creme-cookie-74187.aspx

Ingredients
1 cup thawed COOL WHIP Whipped Topping
2 Tbsp. creamy peanut butter
12 CHIPS AHOY! Cookies
2 Tbsp. dry-roasted peanuts, chopped
1 oz. semi-sweet baking chocolate, melted

Instructions
MIX  COOL WHIP and peanut butter gently in medium bowl.
SPOON  or pipe about 1 Tbsp. mixture over each cookie. Top each cookie with nuts; drizzle with melted chocolate. Serve immediately or freeze until ready to serve.

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Peanut Butter Jelly French Toasts

From : http://www.foodfood.com/recipes/peanut-butter-jelly-french-toasts/

Ingredients

8 slices whole wheat bread
4 tbsp peanut butter
4 tbsp strawberry jam
4 eggs
2tbsp Milk ( doodh)
2 tbsp butter,( makkhan)
½ tsp vanilla essence
4 strawberries, to garnish
4 tbsp maple syrup
½ cup whipped cream

Preparation method

Take the 4 Whole wheat bread slices.
Apply peanut butter on 4 slices and strawberry jam on the other 4 slices.
Stick one of each together to form 4 sandwiches.
Take 02 whole egg and 02 only eggwhites of the other two eggs in a bowl, add milk and the vanilla essence. Whisk everything together to combine.
Take a frying pan and once it is hot add butter in it.
Soak both sides of each sandwich properly in the milk mix and put on the frying pan. Cook both sides for approx 3 minutes totally till it becomes brown.
Remove the French toasts on a plate. Garnish with maple syrup, whipped cream and strawberries.

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PEANUT BUTTER CHEESE CAKE

From : bbcgoodfood
Prep: 30 mins
Cook: 5 mins
Serves 6 - 8
Ingredients
For the base
50g butter
175g pack peanut cookies
For the filling
5 gelatine leaves
500g tub ricotta
175g smooth peanut butter
175g golden syrup
150ml milk
To decorate
270ml pot double cream
2 tbsp soft brown sugar
1 bar peanut brittle, crushed

Method
1.Oil and line a 20cm round loose- bottomed cake tin with cling film, making it as smooth as possible. Melt the butter in a pan. Crush the biscuits by bashing them in a bag with a rolling pin, then stir them into the butter until very well coated. Press the mixture firmly into the base of the tin and chill.
2.Soak the gelatine in water while you make the filling. Tip the ricotta into a bowl, then beat in the peanut butter and syrup. Ricotta has a slightly grainy texture so blitz until smooth with a stick blender for a smoother texture if you prefer.
3.Take the soaked gelatine from the water and squeeze dry. Put it into a pan with the milk and heat very gently until the gelatine dissolves. Beat into the peanut mixture, then tip onto the biscuit base. Chill until set.
4.To freeze, leave in the tin and as soon as it is solid, cover the surface with cling film, then wrap the tin with cling film and foil.
5.To defrost, thaw in the fridge overnight.
6.To serve, carefully remove from the tin. Whisk the cream with the sugar until it holds its shape, then spread on top of the cheesecake and scatter with the peanut brittle.

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2 MINUTE PEANUT BUTTER

Chef's Name : Damini Singh
Ingredients1 cup peanuts, unsalted and roasted
1 Tbsp vegetable oil (you can add more in case the butter mixture is too thick)
Salt, a pinch
1 Tbsp sugar (increase/decrease according to taste)

Method
Combine all the ingredients together and blend it in a mixer.
Spread on a toast and eat.

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