PEANUT BUTTER CHOCOLATE CHIP MILKSHAKE

SERVES 2 SHAKES

1⁄2 cup soy, almond, or rice milk

1⁄2 cup creamy peanut butter

1 pint dairy-free vanilla ice cream

1 cup ice

1⁄2 cup semisweet chocolate chips (dairy- free)

NUTRITIONAL VALUES

Calories: 129kcal
Fat: 2g (0.2g S.Fat)
Carbs: 29.3g
Protein: 2.6g
Sugar: 22.6g
Sodium: 54mg

METHOD

Smoothly combine non-dairy milk, peanut butter, and ice cream. If necessary, add more non-dairy milk. Blend again with ice until smooth. Blend in the chocolate chips until they are finely chopped. Pour into glasses and serve right away.

PEANUT BUTTER COOKIES

SERVES 22 3-INCH COOKIES

1 1⁄4 cups all-purpose flour

3⁄4 tsp baking soda

1⁄2 tsp salt

1⁄2 cup peanut butter, creamy or crunchy

1⁄2 cup vegan margarine

1 cup brown sugar

2 tsp pure vanilla extract

1 tbsp water

NUTRITIONAL VALUES

Calories: 154kcal
Fat: 7.2g (1.3g S.Fat)
Carbs: 19.6g
Protein: 3.1g
Sugar: 7g
Sodium: 176mg

METHOD

Preheat the oven to 180°C/350°F. Lightly grease an 8- inch square pan.

For the filling:
Combine all ingredients in a large mixing bowl and place in a prepared pan.

For the polenta topping:
In a large mixing bowl, combine the polenta, baking powder, salt, flour, and sugar. Whisk in the melted margarine and soy milk until well combined. Avoid overmixing. Spread the batter over the berries; don't worry if it doesn't completely cover them.

Sprinkle sugar over the top of the pan in an even layer. Bake for 40 to 45 minutes, or until the polenta is golden and the mixture bubbles around the edges. Allow to cool for about 15 minutes after removing from the oven. Serve with vanilla gelato or whipped coconut cream.

RECIPE NOTES

Peanut butter cookies are easily identified by their bakery-style grid design, which adds crunch. To achieve this look, gently roll the prongs of a fork across the top of each scoop of cookie dough. Repeat the motion perpendicular to your first mark.

Cookie dough can be made ahead of time and refrigerated or frozen for up to a week.

PEANUT BUTTER & PUFFED RICE CRISPIES

SERVES 10 TO 12 PIECES

4 tbsp. soft, slightly salted crunchy peanut butter

1 tbsp. soft vegan margarine

1/2 tsp. ground cinnamon

1 1/2 tbsp. agave syrup

1 cup (15 g) puffed rice

NUTRITIONAL VALUES

Calories: 112kcal
Fat: 8.8g (1.1g S.Fat)
Carbs: 6.7g
Protein: 3.3g
Sugar: 0.4g
Sodium: 55mg

METHOD

Stir together the peanut butter, margarine, cinnamon, and agave syrup in a mixing bowl until smooth. Incorporate the puffed rice until it is evenly distributed. Chill for about 15 minutes before shaping the mixture into 10–12 small balls with your hands. Transfer the balls to a well-sealed container and place in the fridge for 12 hours to fully set.

CHOCOLATE-PEANUT BUTTER TRUFFLES

SERVES 10 TO 12 TRUFFLES

1/2 cup unsalted, unsweetened natural peanut butter

1/4 cup oat flour (certified gluten- free if necessary)

2 1/2 tbsp. powdered sugar (or xylitol)

Pinch of salt (exclude if using salted peanut butter)

1 cup vegan chocolate chips (or chopped vegan chocolate)

1 tsp. coconut oil

Chopped peanuts, optional

Flaked sea salt, optional

NUTRITIONAL VALUES

Calories: 128kcal
Fat: 8.7g (2.6g S.Fat)
Carbs: 10.1g
Protein: 3.9g
Sugar: 6.8g
Sodium: 79mg

METHOD

n a medium mixing bowl, combine the peanut butter, oat flour, sugar, and salt with a fork (if using). Place the bowl in the freezer for 20 minutes, or until firm.

Use parchment paper or a silicone baking mat to line a baking sheet. Take the frozen peanut butter mixture out of the freezer. Scoop up 1 tbsp. and roll it into a ball with your hands. Place the ball on the baking sheet that has been prepared. Rep with the rest of the peanut butter mixture. Place the sheet in the freezer for at least 15 minutes while you melt the chocolate. If you don't intend to coat them with chocolate right away, place the sheet in the refrigerator for at least 30 minutes.

Melt the chocolate and coconut oil together in a double boiler or heatproof bowl set over a pot of boiling water, stirring frequently, until completely smooth. Take the pan off the heat.

Take the peanut butter balls out of the freezer. Scoop up a ball with a fork and dunk it in the melted chocolate. Roll it around to completely cover it, then lift it out and drain off the excess chocolate with a spoon. Return the truffle to the baking sheet. Rep with the rest of the balls. Sprinkle with chopped peanuts and/or flaked sea salt on top (if using).

Return the baking sheet to the refrigerator and chill for 15 to 20 minutes, or until completely set, or until ready to serve. The truffles will keep in the fridge for 4 to 5 days if stored in an airtight container.

RECIPE NOTES

f your peanut butter is too runny, thicken it with 1 tbsp oat flour and 1 1/2 tsp powdered sugar or xylitol.

PEANUT BUTTER OATMEAL COOKIES

SERVES 30 COOKIES

1 cup unbleached all-purpose flour (or gluten-free flour blend, soy- free if necessary)

1 cup rolled oats (certified gluten- free if necessary)

1 tsp. baking soda

1 tsp. ground cinnamon

1/2 tsp. salt

1/2 tsp. xanthan gum (exclude if using all-purpose flour or if your gluten-free blend includes it)

1/4 tsp. ground nutmeg

1 cup unsalted, unsweetened natural peanut butter

1/2 cup maple syrup

1/3 cup unsweetened applesauce (or mashed banana)

1/4 cup coconut oil, melted

1/4 cup coconut sugar, optional

1 tsp. vanilla extract

Optional add-ins: 1/2 cup raisins, chopped peanuts, and/or vegan chocolate chips

NUTRITIONAL VALUES

Calories: 107kcal
Fat: 6.3g (2g S.Fat)
Carbs: 10.5g
Protein: 2.7g
Sugar: 4g
Sodium: 99mg

METHOD

Preheat the oven to 350°F (180°C, or gas mark 4). Line two baking sheets with parchment paper or silicone baking mats.

In a large mixing bowl, combine the flour, oats, baking soda, cinnamon, salt, xanthan gum (if using), and nutmeg until well combined.

Combine the peanut butter, maple syrup, applesauce, coconut oil, coconut sugar (if using), and vanilla in a medium mixing bowl. Stir everything together until it's smooth.

Stir together the wet and dry ingredients until well combined. If you're using add-ins, make sure to fold them in.

Scoop a heaping tablespoon of dough from the bowl, roll it into a perfect ball in your hands, and place it on the baking sheet. Repeat with the rest of the dough, spacing the balls 1 1/2 inches apart. Flatten each ball slightly with your fingers.

Bake for 10 to 12 minutes, or until the bottom is firm and slightly golden. Allow the cookies to cool for 5 minutes on the baking sheets before transferring them to a cooling rack. Allow to cool completely before serving. The cookies will keep for 3 to 4 days in an airtight container (in the fridge if the weather is warm).

MAPLE-PEANUT BUTTER PANCAKES

SERVES 8 PANCAKES

3/4 cup oat flour (certified gluten-free)

3/4 cup gluten-free flour blend (soy-free if necessary)

1 tbsp. cornstarch

1 tbsp. baking powder

1/2 tsp. salt

1 1/4 cups non-dairy milk (nut-free and/or soy-free if necessary)

1 1/3 cup maple syrup, plus more for serving

1/4 cup unsalted, unsweetened peanut butter (or nut or seed butter of your choice)

1 tbsp. apple cider vinegar

1 tsp. vanilla extract

Vegan cooking spray (soy-free if necessary)

Vegan butter (soy-free if necessary), optiona

NUTRITIONAL VALUES

Calories: 178kcal
Fat: 0.7g (0.2 S.Fat)
Carbs: 43g
Protein:1.1g
Sugar: 31.3g
Sodium: 154mg

METHOD

Whisk together the oat flour, gluten-free flour, cornstarch, baking powder, and salt in a large mixing bowl. In a medium mixing bowl, combine the milk, maple syrup, peanut butter, vinegar, and vanilla extract. Stir the wet ingredients into the dry ingredients until well combined. For a few minutes, heat a large frying pan or griddle over medium heat. Cooking spray should be used sparingly. Scoop the batter onto the pan with a 1/3-cup measuring cup and cook until the top begins to bubble, and the edges begin to lift. Flip the pancake with a spatula. Cook for an additional minute or two. Lift the edge of the pancake gently to ensure it is golden brown, then transfer it to a plate (or the oven, as in Tip below). Rep with the remaining batter, making sure to re-grease the pan in between pancakes. Serve the pancakes with a drizzle of maple syrup and a pat of butter, if desired. Refrigerate leftovers in an airtight container for 1 to 2 days.

VARIATIONS

These can also be made with 1 1/2 cups unbleached all-purpose flour instead of the oat flour, gluten-free flour, and cornstarch. If the batter is too thick, thin it out with a few tablespoons of nondairy milk. This batter can also be used to make waffles by cooking it in a waffle maker according to the manufacturer's instructions.

RECIPE NOTES

If you aren't going to serve the pancakes right away, preheat the oven to the lowest setting before you begin making the batter. On a baking sheet, place a cooling rack. When a pancake is done, place it on a cooling rack and place the baking sheet in the oven. Continue to transfer all of the pancakes to the rack (avoiding overlapping if possible) and leave them there for up to 20 minutes.