Halloween is here and pumpkins are plentiful! To help you take advantage of this fantastic ingredient, we’ve put together a list of our favourite Peanut Hottie & pumpkin recipes to get you into the spooky spirit!
Peanut butter banana bread
1/4 cup maple syrup or honey
3/4 cup Peanut hottie
1 1/2 tsp pumpkin pie spice
3/4 cup pumpkin puree
1/2 tsp baking soda
1 tsp vanilla
1/4 tsp sea salt
1/2 cup chocolate chips (optional) + for sprinkling on top
Preheat your oven to 180°c and line a loaf pan with greaseproof paper
Combine all ingredients except chocolate chips in a large bowl. Stir until thoroughly combined.
Fold in chocolate chips
Bake for 35-40 minutes or until a toothpick inserted in the middle of the loaf comes out clean and the top of the loaf is completely set.
Remove from the oven and let cool for 30 minutes before enjoying.
Pumpkin peanut butter cookies
Pumpkin cookies are delicious, peanut butter cookies are incredible, what could be better than enjoying the best of both worlds?
1/2 cup peanut hottie
1/4 cup pumpkin puree
1/3 cup sugar
2 tablespoons maple syrup
1 teaspoon pumpkin pie spice
1/4 teaspoon baking soda
1/3 cup flour
Preheat the oven to 180°c. Line a baking sheet with parchment paper and set aside.
In a mixing bowl, combine the egg, peanut butter, pumpkin, sugar and syrup. Beat with an electric mixer until smooth.
Add the pumpkin pie spice, salt, baking soda and flour and beat again until a sticky dough forms.
Using a small cookie scoop, drop the dough onto the baking sheet, spacing the cookies at least 2" apart. Repeat until all the dough has been used.
Gently flatten the cookies with your hands and sprinkle with sugar. Bake on the centre rack for 11 - 13 minutes.
Remove from the oven and allow the cookies to cool for 10 minutes on the pan before transferring them to a wire rack to finish cooling.
4 ingredient peanut butter cups
What can be better than a fudgy, peanut butter-y pumpkin filling, covered in delicious chocolate?
2 cups dark chocolate chips
1 cup Peanut Hottie
1/4 cup sticky sweetener
1/4-1/2 Cup pumpkin puree
Line an 18 count mini muffin tin with muffin liners and set aside.
In a microwave-safe bowl or over a pan of simmering water, melt 1 1/2 cups of the chocolate chips of choice. Divide the melted chocolate amongst the mini muffin liners, two-thirds full. Use your spoon to ensure the sides are coated with chocolate. Refrigerate.
In a mixing bowl, add your smooth peanut butter and sticky sweetener of choice until combined. add 1/4 cup of pumpkin puree and mix until fully combined and smooth.
Pour pumpkin peanut butter mixture evenly amongst the hardened chocolate cups. Melt the remaining chocolate chips and cover each cup completely. Refrigerate until firm.
Easter can be a difficult time for those trying to eat healthily or even those with any dietary requirements. Easter traditionally is celebrated with a classic roast dinner and the exchanging of chocolate eggs; even though there are a few vegan options available now, making your very own Vegan Easter treats is now an even tastier, easier option with Peanut Hottie!
Peanut Hottie peanut butter powder is the perfect accompaniment to any kitchen this Easter.
The Peanut Butter Powder is available in Original and Chocolate. Just add equal parts water to create a deliciously smooth consistency that’s perfect for you! With 80% less fat than normal peanut butter and the convenience to add to all of your at home cooking or on the go healthy snacking.
This Easter why not try and make your own Vegan Hottie Bunnies?!
Hottie Bunnies are Chocolate covered peanut butter bunny shaped cups. First things first you’ll need…
• Vegan chocolate • Peanut Hottie peanut butter powder (either flavour) • Water • Cupcake cases
(Roughly 45 minutes to make 12 Bunnies)
Mix equal parts peanut butter powder with equal parts water to create a paste in which will could be mouldable. (Chill in fridge)
Melt your vegan chocolate in a glass bowl over boiling water (children will need adult supervision)
Pour melted chocolate into cupcake cases (roughly 1/2cm thickness) then leave in fridge to chill.
Place a heaped teaspoon of peanut butter mix into cases on top of chilled chocolate and smooth as much as possible.
Pour second layer of melted vegan chocolate on top peanut butter. Place back into the fridge to chill.
With remaining peanut butter roll pea sized balls of peanut butter, dip in chocolate and place near the bottom/centre of the peanut butter cup. (this is your bunnies tail)
Make two bunny ears out of your peanut butter, dip in chocolate and place at the top of your peanut butter cup (these are your bunnies ears)
Place in fridge to chill.
#NationalPorridgeDay… How to make your porridge more exciting
In honour of National Porridge Day falling on the 10th October, we want to showcase our three favourite toppings to make a sometimes dull breakfast staple that little bit more exciting…
Apple Pie Porridge
For those who want to embrace the autumnal season, this porridge is bound to get you feeling warm and toasty. Simply chop an apple before microwaving and add cinnamon, brown sugar or honey to taste once cooked.
Peanut Butter & Banana
An alternative to the classic American style ‘PB & J’, this porridge uses just two ingredients, peanut butter and bananas. Simply add the ingredients before microwaving and voilà!
Fruit and Nut
For a fruity start to your day try this fruit and nut porridge. Pile in chocolate (add dark chocolate if you prefer), raspberries and hazelnuts before microwaving for the perfect decadent porridge.