Peanut butter is so popular in kitchen cupboards. Who else remembers racing home from school to raid the pantry and make peanut butter and honey sandwiches? It’s a great energy food, full of good fats, to fill our tummies and fuel our bodies when we are active.
I think I love peanut butter even more as an adult. I sometimes put it in celery and eat it as a snack. For a sweet pick-me-up, I spoon peanut butter into plump Medjool dates. If you want to take this to the next level, dip these in melted dark chocolate. They’re heavenly. I never want to share these with anyone if I make them! The key ingredient in this frappé is the humble peanut butter. This recipe is a definite favourite with my kids. It’s delicious, thick and creamy and has the consistency of ice cream. It’s also dairy-free and gluten-free. Serves 2.
1 frozen banana, peeled
4 Medjool dates
4 tbsp peanut butter
1 tsp almond oil
pinch of vanilla bean powder
2½ cups ice
¼ cup filtered water
Put all the ingredients into a blender and blitz until smooth. If it’s too thick, add a bit more water so it can blend more easily. Be careful not to over-blend, though, as you don’t want it reduced to a liquid. Pour into two cups or jars, and sprinkle peanuts on top if you feel like being a bit flashy. Share this frappé with a friend or your kids, and drink it slowly and mindfully so that you can savour the delicious, creamy flavour. I dig mine out with a spoon. Smile, too, as you eat—because we could all do with some more positivity, as well as good, nourishing food.
Recipe from Balance: Food, Health and Happiness by Rachel Grunwell, Beatnik Publishing, RRP $40.00, beatnikshop.com