Triple Layer Peanut Butter Chocolate Brownie Slice (Gluten Free)

I have seen a few peanut butter brownies floating around the world wide web and thought I’d try to make one thats a little more healthier, more so with little refined sugars. This is not 100% clean but I think, a small square, wont be such a bad treat. I had alittle taste test and wow its amazing….and very rich!!! You dont need much at all. This slice I made for my bestie and her family as we are visiting their new place and I wanted to take afternoon tea. A little treat but try to keep it more on the healthier side if thats at all possible lol. I think, considering they arent a clean eating family, I did pretty well to keep things healthier, less refined sugars and I decided to make this gluten free too!! But ofcourse you can use regular flour. Sadly I ran out of dark chocolate so I had to top mine with milk chocolate but ideally I would have gone for dark chocolate.

Note:  For a nut free option Replace peanut butter with freenut butter (sunflower seed butter) and use the gluten free flour option inplace of almond meal…brownie layer recipe

triple layer choc peanut butter brownie slice

Triple Layer Peanut Butter Chocolate Brownie Slice

Brownie Layer:
180 grams 70% dark Chocolate, melted
1/2 cup amaranth flour (or just use 3/4 cup plain flour and omit almond meal and amaranth flour)
1/4 cup almond meal
1/2 cup honey
1/4 cup peanut butter
1/2 cup organic butter (or dairy free spread)
2 eggs
1 egg yolk
1 tsp vanilla essence
2 Tbsp pure cocoa powder

Preheat oven to 180 degrees C, line an 8×8 inch oven proof dish of baking tray with grease proof paper. In the microwave melt chocolate and butter. Then Whisk in honey, salt, peanut butter, vanilla and quickly whisk in eggs and egg yolk as the choc mixture will be hot due to melting so you dont want the eggs to scramble. In another bowl sift almond meal, amaranth flour and cocoa. Mix into the wet ingredients until well combined. Pour into prepared dish and bake for 20 minutes. Let cool in dish for a little bit before attempting to lift it out. Then when you can lift, using baking paper, and place on wire rack to cool (I cheated and put mine in the fridge to cool quicker). When cool enough spread with peanut butter layer and top with melted chocolate.

Peanut Butter Layer:
1/4 cup organic unsalted butter, softened
1/2 honey
3/4 cup peanut butter
1/3 cup coconut flour
1/2 teaspoon salt
1 tsp vanilla essence

Mix all ingredients together and spread over cooled brownie layer.

Chocolate Topping:
1/2 cup 70% dark chocolate (or can use 85%, or milk chocolate) I didnt measure but its around 1/2 a cup of melted chocolate
2 Tbsp peanut butter

Melt chocolate in the microwave and stir in peanut butter, making sure peanut butter is melted into the chocolate. Pour over peanut butter layer of the brownie slice

Place in the fridge for a couple of hours before slicing.  Store in the fridge, these are so nice and moist!  Enjoy!

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Freenut Butter Cornflake Slice (Lunchbox friendly, Egg Free, Gluten Free & Dairy Free Option, Peanut Butter Option)

Big baking day today, one reason was for school lunches and another was for a housewarming afternoon tea treat for my bestie and her family as the kids and I are visiting their new place tomorrow. I made 2 slices and came up with a yummy cookie recipe too, a bit of a twist on the classic jam cookie! I had Carlie (8) and Sabrinah (4) helping me in the kitchen today. Freenut butter is basically sunflower seeds ground to a paste and is readily available at many large supermakets like Coles or Woolworths.

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Freenut Butter Cornflake Slice (or Peanut Butter)

1 1/4  cups crushed cornflakes (if unsure go to healthfood shop or buy cornflakes online that specifcally say gluten free)
1 cup gluten free SR flour
1 cup shredded coconut
1/4 cup freenut butter (sunflowerseed butter) or peanut butter can be used.
1 tsp vanilla essence
140 grams organic butter, melted (or dairy free spread)
1/2 cup honey or rice malt syrup

Topping is optional
1/2 cup melted chocolate (this can be of your choice, milk, 70% or 85% dark depending on your kids taste buds) I would have used dark but was running low and had milk chocolate to use up OR icing/water/cocoa mix option.

*Another option but wont be gluten free (unless you specifically buy them online) is swapping 1/4 crushed cornflakes for 1/4 cup rolled oats.

This is so easy, it really is. Preheat oven to 180 degrees C, line a half lamington size slice tray (approx 28cm by 18cm) with grease proof paper. Combine all your dry ingredients in a bowl and add your wet ingredients and mix thoroughly. Press into the tray and bake for 15 minutes until golden. Let cool. Top with melted chocolate or chocolate icing.

This is a favourite of my 12 year old daughters!

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Sunflower Butter Balls or Peanut Butter Balls (Clean Eating, Paleo, Vegan, Gluten Free, Nut and Dairy Free options, Protein Powder Option)

This treat my girls and I made thisarvo for their after school snack. One of many ideas I have floating around in my head.  We  did 2 options so I could trial a lunch box (nut free) option so the kids can take them to school. Both are super yummy. The nut free option uses sunflower seed butter (which has sort of peanuty flavour, my almost 12 year daughter has freenut butter (sunflower seed butter) on her sandwhich for school everday!! Also for those who want more of a protein packed ball I have added some options for protein powder too. This is a bit of a change too from all my chocolate based balls!! This is a smaller style recipe as this was my trial today but you can double it to make more. It makes approx 6 balls.  I was calling the nut free option Freenut butter balls as thats the name of the sunflower seed butter but the girls liked the sound of sunflower butter balls instead 🙂

I really hope you all enjoy these ones as much as we all did.

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Sunflower Butter Balls or Peanut Butter Balls

4 Tbsp rolled oats
2 Tbsp Freenut butter (Sunflower seed butter) OR Peanut Butter depending on if you want it nut free or not.
2 Tbsp Chobani Greek Yoghurt* see note
2 tsp shredded coconut plus extra for rolling
1/2 tsp organic vanilla essence
1/4 tsp cinnamon
1 tsp rice malt syrup or honey

Simply mash all together with a spoon until well combined and roll into balls and then roll into the coconut, put in freezer to get slightly hard, store in the fridge or freezer (they will last longer in the freezer)

Notes:
* can use a soy based yoghurt for a Dairy Free option Or add extra nut butter or 1 Tbsp coconut oil (not melted instead)
* Add 1 Tbspn of vanilla or cookies and cream protein powder, you may need an extra tsp of chobani or seed or nut butter.
* option is to add roughly chopped dark chocolate about 1 Tbsp to the mix.

nutbutterballs

Mini Chocolate Peanut Butter Pie (Clean Eating, Gluten Free, Dairy Free, Vegan)

For all those peanut butter lovers out there,  I have to have peanuts sparingly, my body doesnt like them.  Pity as my taste buds do!!  But my kids love peanut butter so this little treat was a big hit!!

So simple to make.  Kinda like a peanut butter cup they have in the US,  I dont even know if we get them in Australia???

 

Mini Chocolate Peanut Butter Pie

Serves 4

CRUST:

1/2 cup of raw nuts (cashews/Almonds I used)

2 Tbspn unsweetened shredded coconut

8 pitted dates

1 Tbsp water

2 tsp pure cocoa

Blitz everything in the food processor except water, check to see how sticky your crust ‘dough’ is, if you need it to bind more and stick together add a little water. If you add too much then just add almond meal or coconut flour. Press into greased mini springform pan and place in freezer.

 

Filling:

Approx 1/3 cup natural peanut butter (I just did a couple of dessert spoonsful, maybe 1/3 cup)

1 Tbsp rice malt syrup or honey or sweetener of choice

Mix together and pour over crust and pop in the freezer while you prepare chocolate

 

Topping:

2 rows of greens organic  85% dark chocolate melted

(or to be completely clean….1 Tbsp almond butter, 2 tsp coconut oil, 1 tsp pure cocoa and about 1 tsp of rice malt syrup or honey (sweeten to taste) mix together and pour over peanut filling and freeze for an hour)

So simple, just pour melted chocolate over the peanut filling and freeze for an hour!

PEANUT BUTTER CHOC MINI PIE

 

 

Almond & Cream Cheese – Peanut Butter & Banana French Toast (Clean Eating, Gluten free option)

This was breakfast the the kids and I thismorning the kids loved it that they made me cook it again for dinner tonight!!!!   Its so simple and very yummy and really you can have so many different kinds of fillings!

Almond & Cream Cheese French Toast Filling

2 slices of wholemeal bread (or GF Bread)

1 tsp almond butter

1 tsp low fat cream cheese

 

Spread one side of bread with almond butter and the other with cream cheese and sandwich together and prepare egg mixture. (see below)

 

Peanut Butter & Banana French Toast Filling

2 slices wholemeal bread (of GF bread)
2 tsp natural peanut butter

1/2 banana, sliced

 

spread peanut butter on both pieces of bread, layer one slice with banana and top with other piece of bread.

French Toast Egg Mixture

This is for one sandwich..

1 egg

2 Tbsp almond milk

1/4 tsp cinnamon

optional 1/2 scoop of your favourite protein powder

 

Whisk all ingredients in a bowl that fits your size bread.

Lay the sandwich in the egg mix until coated and then flip over to coat the other side.  Preheat a fry pan or sandwhich press.  Use coconut oil to grease or a little butter if needed.  Cook on a medium heat on both sides until golden brown. Sprinkle with extra cinnamon to serve.

 

french toast1  french toast3

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Peanut Butter Omlette (Gluten Free, Low FODMAP, Clean Eating, Lactose Free)

I eat alot of omlettes for breakfast, usually savoury with chives, baby spinach and fetta, since Mushrooms are a no no on the low FODMAP diet I was trying to think outside the box thismorning how to make my omlette a little different and since I love peanut butter I thought I’d combine the 2.  And I’m so glad I tried this as I loved it!!!  I found the peanut butter flavour was better as it cooled more.   I know what I’m having for breakfast again tomorrow…and the next day and the next day lol.

Peanut Butter Omlette with Banana and Maple Syrup

Serves 2

2 eggs, beaten

2 Tbl natural peanut butter

1/4 tsp  gluten free baking powder

1 banana sliced

2 tsp 100% maple syrup

1 tsp natural peanut butter, extra to serve or chopped peanuts.

Mix together beaten egg, peanut butter and baking powder until combined, you wont be able to mix all the peanut butter in but dont worry about that.   Preheat fry pan and spray with olive oil spray.  Make 4 pancake size omlettes and leave a few minutes until golden and flip.  Let cool a little, top with sliced banana, maple syrup and extra peanut butter or chopped peanuts.

Peanut Butter Brownies (Gluten & Lactose Free)

I cannot rave about these enough,  absolutely amazing flavour.   If you are after a mass peanut butter hit then this are the treat for you.  Peanut butter brownie with peanut butter frosting!  (note these are not a clean eating recipe but a gluten and lactose free recipe).    My kids absolutely loved these and specially made for my lactose free peanut butter loving 11yr old daughter.  She was feeling a bit down about being put back onto a lactose free diet but really its much easier to be on that than gluten free (like what I am curently on).  So I thought I’d bake her a special treat to cheer her up and show her there are still plenty of treat options out there she can have.

Gluten Free & Lactose Free Peanut Butter Brownies

1/2 cup peanut butter

1/4 cup dairy free spread (I use nuttelex, original), softened

1 tsp. gluten free vanilla extract or 1 vanilla pod (I use the pod)

1/2 cup packed brown sugar

2 eggs

2/3 cup gluten free all purpose flour

 

Peanut Butter Frosting:

1 cup peanut butter

1/3 cup gluten free icing sugar

 

Preheat the oven to 180 degrees. Grease and line with baking paper an 8×8 inch baking pan.  Mix together the peanut butter, butter, vanilla and brown sugar in a bowl with an electric mixer. Beat in the eggs one at a time and then mix in the flour.  Spread into baking pan. Bake for 20 to 30 minutes. (It was about 25 minutes in my oven).  Don’t over bake so after 20 minutes keep an eye on them.  Just insert a skewer or knife in  the center with a toothpick. If you have a few crumbs on your toothpick perfect!    Allow to cool then spread with the peanut butter frosting (mix peanut butter and icing sugar until well combined).   I stored these in the fridge and they are great chilled.   Just try stopping at one!!

 

Recipe adapted from your gluten free kitchen.