The Nut Butter Cookbook. Heather Thomas
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Название: The Nut Butter Cookbook

Автор: Heather Thomas

Издательство: HarperCollins

Жанр: Кулинария

Серия:

isbn: 9780008314149

isbn:

СКАЧАТЬ in the oven for about 20–25 minutes or so, turning halfway, until golden brown. Don’t worry if the granola isn’t very crisp – it will get more crunchy as it cools. Remove from the oven and set aside.

      When the granola is cool, store in an airtight jar or container. At this stage you can mix in some flavourings, if wished (as per the list). The granola will stay fresh for 3–4 weeks. Serve in bowls with fresh fruit and yoghurt.

      VARIATION

       You can use almond or cashew butter instead of peanut and vary the nuts.

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      VEGETARIAN

      Breakfast pancakes are much easier to make than you think and much healthier than using a commercial pancake mix. You can prepare the batter in advance and let it stand until you’re ready to cook. This recipe makes 8–12 pancakes depending on the size of your ladle.

      SERVES 4

      PREP 10 MINUTES

      STAND 10 MINUTES

      COOK ABOUT 15–20 MINUTES

      2 large free-range eggs

      330ml (11fl oz/generous 1¼ cups) dairy or unsweetened almond milk

      1 tbsp maple syrup, plus extra for drizzling

      175g (6oz/¾ cup) smooth peanut butter

      225g (8oz/generous 2 cups) plain (all-purpose) flour

      1 tbsp baking powder

      ¼ tsp ground cinnamon

      a pinch of sea salt

      vegetable oil, for spraying

      TOPPINGS

      sliced banana, fresh berries, dark (semi-sweet) chocolate chips, jam (jelly) or yoghurt, to serve

      Beat the eggs, milk, maple syrup and peanut butter in a bowl until well combined and smooth.

      Sift the flour, baking powder, cinnamon and salt into a mixing bowl. Make a hollow in the centre and pour in the peanut butter mixture. Beat until you have a smooth batter. Alternatively, use a food mixer to do this. Set aside to stand for at least 10 minutes.

      Lightly spray a non-stick frying pan with some oil and set the pan over a medium heat. When it’s hot, add a ladle of the peanut butter batter (two or even three ladles if it’s a large pan) and cook for 1–2 minutes until bubbles appear on the surface and the pancake is set and golden underneath. Flip the pancake over and cook the other side. Wrap loosely in foil or keep warm in a low oven while you cook the remaining pancakes in the same way.

      Serve the pancakes warm drizzled with maple syrup with the toppings of your choice.

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      VEGAN OPTIONS

      A slice of toasted wholegrain or seedy bread spread with smooth or crunchy peanut butter and different toppings makes a quick and nutritious breakfast when you’re in a hurry. Here are some ideas to inspire you and get you going!

      PEANUT BUTTER AND HOT SAUCE TOASTIE

      SERVES 1

      PREP 5 MINUTES

      1 medium slice wholegrain, multi-seed or wholewheat bread

      1 heaped tbsp peanut butter

      1 spring onion (scallion), finely chopped

      a few sprigs of coriander (cilantro), chopped

      a squeeze of lemon or lime juice

      hot sauce, e.g. Sriracha or sweet chilli sauce, for drizzling

      Toast the bread and spread with the peanut butter.

      Sprinkle the spring onion and coriander over the top. Add a squeeze of lemon or lime juice and drizzle with hot sauce.

      SERVES 1

      PREP 5 MINUTES

      1 small banana

      1 heaped tbsp peanut butter

      a pinch of ground cinnamon

      1 medium slice wholegrain, multi-seed or wholewheat bread

      maple syrup, for drizzling

      nuts, chia seeds or cacao nibs, for sprinkling

      Coarsely mash the banana with a fork and mix with the peanut butter and cinnamon.

      Toast the bread and spread it with the banana peanut butter mixture.

      Drizzle with maple syrup and sprinkle with the topping of your choice.

      SERVES 1

      PREP 5 MINUTES

      1 medium slice wholegrain, multi-seed or wholewheat bread

      1 heaped tbsp peanut butter

      1 small avocado, peeled, stoned (pitted) and coarsely mashed

      honey, for drizzling (optional)

      Toast the bread and spread with the peanut butter.

      Top with the smashed avocado, spreading it out to the corners of the toast, and drizzle with honey, if using.

      VEGETARIAN

      French toast is a delicious way of using up bread that’s past its best. The peanut butter drizzle adds a touch of nutty sweetness to the savoury dipped and fried eggy bread. You can use vegetable oil instead of butter, if wished.

      SERVES 4

      PREP 10 MINUTES

      COOK 5–6 MINUTES

      2 large free-range eggs

      120ml СКАЧАТЬ