29 Jun 2020 | Tim Lannan & James Annabel
Peanut butter is a pantry staple of many households. Not only is it a delicious spread, you can get all sorts of nutrients in a good jar of peanut butter: unsaturated fats, fibre, protein, potassium, antioxidants, vitamins (B and E) and minerals (magnesium, iron and zinc). You can also use peanut butter as an incredible base for all sorts of other flavours for loaded toast.
Make the most of your toast! Get a slice of your favourite sourdough or seedy loaf, or switch things up with a bagel or crumpet. Pop it in the toaster, spread on your PB and get creative
with toppings. Aside from good old PB+J (perhaps using the 'Quick and Easy Berry Chia Jam' recipe below), we’ve got a few more ideas here to get you started. The possibilities are endless, and when peanut butter is involved, the results are guaranteed to be delicious.
750 g (1 lb 11 oz/5 cups) frozen mixed berries or fruit of your choice
45 g (1½ oz/¼ cup) chia seeds
2 tablespoons orange juice (from ½ orange)
60 ml (2 fl oz/¼ cup) maple syrup or sweetener of choice (optional)
To make the chia jam, combine the berries, chia seeds and orange juice in a medium bowl and stir well. Cover and set aside at room temperature for 1–2 hours, or refrigerate overnight, to thaw.
Use a potato masher, fork or spatula to mash to your desired consistency. Add syrup to taste. Set aside for 20–30 minutes, for the chia seeds to absorb the moisture and expand.
Coconut salted caramel 400 ml (13½ fl oz) tinned full-fat coconut cream
80 g (2¾ oz/½ cup) coconut sugar
1/8 teaspoon sea salt
1 teaspoon coconut oil
1 teaspoon natural vanilla extract
Combine the coconut cream, coconut sugar and salt in a medium saucepan over a medium–high heat. Bring to the boil, watching carefully to ensure it doesn’t boil over, then immediately reduce the temperature to low and simmer gently for 20–25 minutes, stirring occasionally. Now begin to stir more frequently, to incorporate the darker caramel bits from the bottom, until the sauce is a dark amber colour and is thick enough to coat the back of a spoon, 10–15 minutes. Remove from the heat and stir in the coconut oil and vanilla extract. Refrigerate for 1 hour.
This is an edited extract from Peanut Butter: Breakfast, Lunch, Dinner, Midnight by Tim Lannan & James Annabel
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