This recipe graciously stolen from Everyday Grain-Free Gourmet, written by Jodi Bager and Jenny Lass.
(Picture to come.)
Bottom Layer of Candy:
1/4 cup unsweetened peanut butter
2 Tbsp butter, melted
1/4 cup honey
Top Layer of Candy:
1 cup honey
2 Tbsp butter
1 cup cashew, almond, or peanut butter (I encourage you to try and use cashew or almond if you can!)
1. Let’s make the bottom layer first! Line a baking sheet with parchment paper.
2. Mix all of the bottom layer ingredients until well-combined.
3. Spread the mixture on the prepared baking sheet – not too thick (about 1/4 in.).
4. Now the top layer! Pour the honey into a medium-sized pot and boil on low to medium-low heat until it reaches 300° F. (You’ll need a thermometer.) If you don’t have one (you really should!), 8 or so minutes should be enough – the honey should turn a healthy brown color. Make sure to stir the honey as it boils.
5. Turn the heat off, but keep the pot on the burner. Add the cup of nut butter and the butter and mix thoroughly.
6. Quickly, now, pour the mixture over the bottom layer until it’s completely covered. Use a spatula to spread it evenly. If the mixture becomes too stiff, just reheat it.
7. Let it cool for a bit (15 min?) and place the sheet in the refridgerator until the candy is nice and crunchy!
8. Subtly break off pieces to enjoy and blame your spouse as the candy shrinks.
Another excellent recipe from Everyday Grain-Free Gourmet
! This has become my go-to peanut butter sweets recipe. As the original authors state, this candy reminds you of a certain crispety-crunchity candy you might also enjoy!
Total Time: 25 minutes
Prep – 15 minutes
Yield: 1 cookie sheet worth of candy
This recipe is graciously stolen from Joslyn at Ramble On.
[Picture to come.]
1/2 cup SCD legal yogurt
1 frozen banana
1 tsp organic vanilla
1 tsp honey
Blend everything together and enjoy.
Lauren adores the classic vanilla and Jordan loves to spice it up by adding some nut butter or scd caramel. Sooooo good! We’ve been making it in bulk and freezing them in mason jars so Jordan can take it to work. He’ll put it in the fridge in the morning to thaw, then by his lunch break it is perfecto! 😀
Total Time: 10 minutes
Prep – 5 minutes
Cook (sitting time) – 5 minutes
Yield: 4 smoothies
This recipe stolen from Matt Robinson at www.naturaldigestivehealing.com.
[Picture to come.]
1 jar unsweetened peanut butter
1 cup honey
1 tsp baking soda
1/4 tsp SCD legal vanilla
pinch of salt
1 very ripe banana, mashed (this is the secret ingredient that makes the brownies awesome!)
1. Preheat oven to 350 degrees F.
2. Combine all ingredients in a bowl. Try to eliminate any chunks of peanut butter or banana.
3. Line an 8 inch glass baking dish with parchment paper and pour in the brownie mixture.
4. Bake for 25 minutes or until the top of the brownies are browned to your liking. (It is difficult to get the brownies to set in the middle; however, gooey is still delicious!)
If you haven’t figured it out by now, we at the Brooks household love peanut butter. These brownies are no exception. They are gooey and delicious!
Total Time: 35 minutes
Prep – 10 minutes
Cook – 25 minutes
Yield: 25 small brownies
This recipe stolen graciously, oh so graciously, so so0 graciously, from Carol Pomplio of BTVC Yahoo.
1 cup melted cocoa butter
3/4 cup honey
1 16 oz. jar peanut butter, smooth or chunky
1 Tbsp. vanilla extract
1. Melt cocoa butter (use a water bath or a double boiler).
2. Once cocoa butter is melted add the rest of the ingredients.
3. Warm all the ingredients and stir until smooth.
4. Remove bowl from hot water bath and let cool for a few minutes.
5. Line a muffin tin with baking papers. Ladle about 1 Tbsp. mixture into each.
6. Freeze or refrigerate until firm. Store in freezer.
7. If you are kind of attached to your mind, stand back with first bite, as it will be blown.
These. Are. Amazing. You almost believe you’re eating a Reese’s peanut butter cup! Unfortunately, peanut butter is advanced and they make my stomach hurt a bit… but these are the treats you hide from the rest of the family, they’re that good!
Total Time: 1 hour 10 minutes
Cook– 10 minutes
Freeze– 1 hour
Yield: 48 cups