Is peanut butter gluten-free?

Natural peanut butter is gluten-free, but sadly not all kinds of peanut butter are created equal. Hence, the question is peanut butter gluten-free arises. We researched 30 different brands and will show you the most reliable one as well.  As …

Natural peanut butter is gluten-free, but sadly not all kinds of peanut butter are created equal. Hence, the question is peanut butter gluten-free arises. We researched 30 different brands and will show you the most reliable one as well.  As I have to eat gluten-free, I am always pretty cautious about buying any product off the...

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1-ingredient Homemade Peanut Butter

Have you ever tried making your own peanut butter? Not yet? After I tasted homemade peanut butter for the first time, there was no turning back. Whatever store-bought version I tried, later on, it felt too oily. I haven’t realized that before. So…

Have you ever tried making your own peanut butter? Not yet? After I tasted homemade peanut butter for the first time, there was no turning back. Whatever store-bought version I tried, later on, it felt too oily. I haven’t realized that before. So, who is willing to try this super easy, 1-ingredient peanut butter recipe?...

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The post 1-ingredient Homemade Peanut Butter appeared first on My Pure Plants.

Coconut Peanut Rocky Road

This post was sponsored by Tropical Sun – thank you for supporting this blog! What better way to use up odds and ends of Easter chocolate than to make rocky road!? Such a delicious combo of textures and flavours for an indulgent yet easy dessert. This rocky road has an epic upgrade, though! I mixed in some of Tropical Sun’s coconut peanuts (which are roasted peanuts encased in a crunchy, coconutty shell) for that crispy, crunchy texture and delicious flavour – chocolate-peanut, and chocolate-coconut are ALWAYS winning combos. I love the pop of colour from using coloured chocolates on top, like M&Ms and I also like having a good amount of biscuit mixed in – something plain-ish like a digestive or hobnob as they’re mainly there for the texture. The chocolate gets melted down with a bit of butter and agave syrup to make a softer, slightly fudgy texture. Because of this, I keep the rocky road cubes in the fridge as otherwise they get too soft and melty (although I’m sure they’d be okay in a lunchbox for a few hours).

The post Coconut Peanut Rocky Road appeared first on Izy Hossack – Top With Cinnamon.

a tray of Tropical Sun coconut peanut rocky road

This post was sponsored by Tropical Sun – thank you for supporting this blog!

What better way to use up odds and ends of Easter chocolate than to make rocky road!? Such a delicious combo of textures and flavours for an indulgent yet easy dessert.

coconut peanut rocky road cut up on a board with marshmallows

This rocky road has an epic upgrade, though! I mixed in some of Tropical Sun’s coconut peanuts (which are roasted peanuts encased in a crunchy, coconutty shell) for that crispy, crunchy texture and delicious flavour – chocolate-peanut, and chocolate-coconut are ALWAYS winning combos. I love the pop of colour from using coloured chocolates on top, like M&Ms and I also like having a good amount of biscuit mixed in – something plain-ish like a digestive or hobnob as they’re mainly there for the texture.

The chocolate gets melted down with a bit of butter and agave syrup to make a softer, slightly fudgy texture. Because of this, I keep the rocky road cubes in the fridge as otherwise they get too soft and melty (although I’m sure they’d be okay in a lunchbox for a few hours).

Coconut Peanut Rocky Road

Coconut Peanut Rocky Road

Yield: Serves 30
Prep Time: 10 minutes
Additional Time: 2 hours
Total Time: 2 hours 10 minutes

Ingredients

  • 300g dark chocolate
  • 100g unsalted butter
  • 2 tbsp Tropical Sun agave syrup
  • 150g digestive biscuits
  • 100g Tropical Sun coconut peanuts
  • 100g mini marshmallows
  • 50g chocolate caramels (such as Rolos)

Topping ingredients:

  • Coconut peanuts
  • M&Ms
  • Marshmallows
  • Wafer biscuits

Instructions

  1. Line a 27 x 20 cm (or 20-cm square) baking tin with baking paper. Set aside.
  2. Break the chocolate into chunks and add to a medium pot along with the butter and agave syrup. Melt over a low heat, stirring constantly, until completely smooth. Remove from the heat and allow to cool so that it’s not so hot that it’ll melt the marshmallows.
  3. Roughly break the biscuits onto bite-sized chunks and add to a large bowl along with the coconut peanuts and marshmallows. Pour over the cooled chocolate-butter mixture and stir together until well coated. Add the chocolate caramels and stir through briefly being careful so as not to break the caramels.
  4. Tip the contents of the bowl into the baking tin you prepared earlier. Spread the mixture out with a spatula so that it’s as even as possible. Quickly sprinkle the top of the mixture with a few handfuls of topping ingredients, pressing them down to make sure they adhere to the surface.
  5. Chill for at least 2 hours to make sure the chocolate sets before cutting into 24-30 cubes. Store in a sealed container in the fridge for up to 1 week.

Notes

- This is ideal for using up leftover Christmas and Easter chocolates!

Make it vegan:

  • use vegan dark chocolate and vegan stick butter (/margarine).
  • use vegan marshmallows (buy or make your own)
  • make sure any biscuits/mix ins are vegan friendly (e.g. use oreos instead of digestive biscuits).


Have you made this recipe?
I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can have a look & reshare in my stories!

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Easy Weeknight Peanut Noodles with Roasted Broccoli.

I beg and hope and plead that these peanut noodles will be your dinner tonight! Ummm, new favorite meal alert!  I know, I know, I say it ALL THE TIME. But it’s true! Every few weeks I create something that is good enough to eat at multiple meals, multiple days in a row. And it […]

The post Easy Weeknight Peanut Noodles with Roasted Broccoli. appeared first on How Sweet Eats.

I beg and hope and plead that these peanut noodles will be your dinner tonight!

These are the most delicious peanut noodles! Tossed with roasted broccoli, red peppers, scallions, peanuts and an incredibly flavorful sauce!

Ummm, new favorite meal alert! 

I know, I know, I say it ALL THE TIME. But it’s true! Every few weeks I create something that is good enough to eat at multiple meals, multiple days in a row. And it makes me so happy. 

peanut sauce for noodles

This is kind of a reject recipe from the book that I’m currently working on. Okay, it’s not an ACTUAL reject, but here’s the thing. It’s been sitting in my to-do pile for the book and at some point I realized that it was just too similar to my 15 minutes sesame noodles in The Pretty Dish. Flavor-wise, it’s not similar at all, but the whole feel of the peanut noodles+ramen didn’t feel new and exclusive enough for Everyday Dinners.

So here we are!

These are the most delicious peanut noodles! Tossed with roasted broccoli, red peppers, scallions, peanuts and an incredibly flavorful sauce!

I ended up testing the recipe anyway and we just about died over how delicious the whole bowl was. Couldn’t even take it. It’s one of those recipes that I had to then make again for dinner (like, the same day) and one that I was even craving for lunch the next day. In case you don’t get it yet…

THESE ARE SO GOOD. 

And this is exactly the kind of dinner that I love! 

These are the most delicious peanut noodles! Tossed with roasted broccoli, red peppers, scallions, peanuts and an incredibly flavorful sauce!

The noodles take minutes. Yes, like only minutes! The noodles cook in less than ten minutes (if you use ramen like I did here, it takes about three minutes) and the sauce comes together in a few minutes too. 

You know what takes the longest? Roasting the broccoli! But it’s so worth it. It adds a depth of flavor to the noodles as well as gives them some nice, roasty texture. Plus… together the noodles and broccoli taste amazing.

These are the most delicious peanut noodles! Tossed with roasted broccoli, red peppers, scallions, peanuts and an incredibly flavorful sauce!

If you’re really in a time pickle, you can just toss the broccoli into the noodles raw or toast them in the skillet for a second. 

And let me just say it: adding in the broccoli here makes this even more of a satisfying meal. You don’t need to add anything else to this bowl – no chicken or shrimp or anything! I promise this is filling enough.

Unless you’re Eddie. If you’re Eddie, you might add an entire filet to the top or something. But you get my drift.

IF (and that’s a big if) you find this more suitable as a side dish, it makes a great one paired with salmon. 

These are the most delicious peanut noodles! Tossed with roasted broccoli, red peppers, scallions, peanuts and an incredibly flavorful sauce!

Not only does it work as such a delicious lunch or dinner, my favorite way to make it might be as a late night snack. I mean, it tastes even better when you’re super hungry late at night. 

These are the most delicious peanut noodles! Tossed with roasted broccoli, red peppers, scallions, peanuts and an incredibly flavorful sauce!

Leftovers work too! The leftovers are really flavorful, they just aren’t saucy. The noodles absorb most of the sauce so while everything still has a lot of flavor, it’s not swimming in sauce. You might even like that better! 

Guys these are even good eaten COLD straight from the fridge. I cannot take how much I love them. 

Make ’em!!!

These are the most delicious peanut noodles! Tossed with roasted broccoli, red peppers, scallions, peanuts and an incredibly flavorful sauce!

Peanut Noodles with Roasted Broccoli

Peanut Noodles with Roasted Broccoli

These are the most delicious peanut noodles! Tossed with roasted broccoli, red peppers, scallions, peanuts and an incredibly flavorful sauce!

broccoli

  • 2 to 3 cups broccoli florets ((really you can use as much as you'd like here!))
  • 1 tablespoon toasted sesame oil
  • pinch of salt and pepper
  • pinch of crushed red pepper flakes

peanut noodles

  • 2 (3 ounce) packages ramen noodles, ( flavor packets discarded)
  • 3 tablespoons sesame oil
  • 2 garlic cloves, (minced)
  • 1 teaspoon freshly grated ginger
  • 1/3 cup peanut butter
  • 1/4 cup soy sauce
  • 1/4 cup warm water
  • 1 tablespoon chili garlic sauce ((sambal oelek))
  • 1 tablespoon fresh lime juice
  • 1 teaspoon honey
  • 1 red bell pepper, (thinly sliced)
  • 3 green onions, (thinly sliced)
  • ¼ cup chopped peanuts
  • 3 tablespoons chopped fresh cilantro
  1. Preheat the oven to 425 degrees F. Place the broccoli on a baking sheet and drizzle with the oil. Sprinkle with the salt, pepper and crushed pepper flakes. Roast for 15 to 20 minutes, until slightly charred.
  2. While the broccoli is roasting, bring a pot of salted water to a boil to cook the noodles.
  3. In a large skillet or saucepan, make the sauce. Heat the sesame oil over medium-low heat. Add in the garlic and ginger and cook for a 1 minutes. Stir in the peanut butter, soy sauce, water, chili garlic sauce, lime juice and honey. Stir until combined and smooth.
  4. Cook the noodles according to the directions (if using ramen noodles, it’s about 3 minutes!) Drain the noodles well.
  5. Add the noodles to the sauce and toss. Toss in the red peppers, green onions, peanuts and cilantro. Add in the roasted broccoli. Toss everything well, until it’s combined. Serve immediately.

These are the most delicious peanut noodles! Tossed with roasted broccoli, red peppers, scallions, peanuts and an incredibly flavorful sauce!

100% making them today.

The post Easy Weeknight Peanut Noodles with Roasted Broccoli. appeared first on How Sweet Eats.

Caramelized Peanut Coffee Cake

Whenever I’m looking through a new cookbook, what never fails to make me bookmark a recipe is when I come across something that has caramelized nuts on it, or in it. Whether it be Honey-Almond Squares or Swedish Almond Cake, you can be sure you’ll find me in my kitchen within the next 24 hours, and baking it. This Caramelized Peanut Cake that takes very…

Whenever I’m looking through a new cookbook, what never fails to make me bookmark a recipe is when I come across something that has caramelized nuts on it, or in it. Whether it be Honey-Almond Squares or Swedish Almond Cake, you can be sure you’ll find me in my kitchen within the next 24 hours, and baking it. This Caramelized Peanut Cake that takes very little effort to make, but yields big rewards. Big, crunchy, peanutty ones, with a bonus of moist, buttery cake underneath, holding it all together.

Continue Reading Caramelized Peanut Coffee Cake...

Thai Red Curry Mac and Cheese

This Thai Red Curry Mac and Cheese is featuring cashew nuts, coconut milk, and Thai red curry paste. Hey, no nutritional yeast, not that I am missing it. It is a great fusion recipe where the coconut milk makes it extra creamy, while the red curry past…

This Thai Red Curry Mac and Cheese is featuring cashew nuts, coconut milk, and Thai red curry paste. Hey, no nutritional yeast, not that I am missing it. It is a great fusion recipe where the coconut milk makes it extra creamy, while the red curry paste adds a little bit of spiciness. Vegan, dairy-free, gluten-free...

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The post Thai Red Curry Mac and Cheese appeared first on My Pure Plants.

Vegan Chocolate Cake (Gluten-free)

My Perfect Vegan Chocolate Cake – It is a moist and decadent double chocolate cake with chocolate coconut whipped cream frosting. One bowl for the cake and one bowl for the frosting. Simple, easy and delicious! Dairy-free and gluten-free as alway…

My Perfect Vegan Chocolate Cake – It is a moist and decadent double chocolate cake with chocolate coconut whipped cream frosting. One bowl for the cake and one bowl for the frosting. Simple, easy and delicious! Dairy-free and gluten-free as always.  We are adding more and more chocolate recipes to our blog. Our first recipe...

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The post Vegan Chocolate Cake (Gluten-free) appeared first on My Pure Plants.