Oh, nuts! Peanut butter recipes for breakfast, dinner and dessert

Breakfast PB + J
It's hard to choose the best PB combo, but PB + J must be quite far from the list. Class flavors with yogurt, PB and jam split quickly and easily (or jelly, for our American friends). If you are afraid of making jam, skip this one! It's really very simple, and you will love it on your toast, pancakes, waffles and bagels.

Service: 3

550g yogurt of your choice
3 tablespoons peanut butter
3 tbsp of split berry jam (below) or other berry jam
Crispy granola and sliced strawberries, to serve

For berry split jam
750g frozen mixed berries or fruit of your choice
Chia seeds 45g
2 tbsp orange juice (from ½ orange)
60ml maple syrup or sweetener of choice (optional)

To make chia jam, combine berries, chia seeds and orange juice in a medium bowl and stir well. Cover and set aside at room temperature for 1 hour2, or cool overnight, to thaw.

Use a potato, fork or spoon mill to grind to achieve your desired consistency. Add syrup for flavor. Set for 20 minutes and 30 minutes for chia seeds to absorb moisture and expand.

For each parfait, divide about half of the yogurt between jars or bowls. Top with layers of peanut butter and jam. Repeat each layer and refrigerate until ready to serve, up to three days.

Top with granola and strawberries to serve.

West Africa Peanut Soup

This is a simple version of the peanut soup or mafé that appears in various forms across West African countries such as Senegal, Gambia and Mali. Concise comfort and cozy winter meal, either on its own or over rice.
Serves: 4–6

1.5L vegetable broth
1 large red onion, chopped
3 tbsp fresh ginger, finely chopped
4 garlic cloves, finely chopped
1 tsp paprika
1 tsp salt
¼ tsp black pepper
200g protein (eg firm tofu, seitan or meat; optional)
125g tomato paste (concentrated puree)
185g peanut butter
100g kale leaves, finely chopped, plus extra to garnish
Chopped peanuts, to garnish
Hot sauce, to garnish
Steamed brown rice, to serve (optional)

Bring the stock to the boil in a large saucepan over a medium – high heat. Add the onion, ginger, garlic, paprika, salt, pepper and protein, if using. Reduce the heat to medium – low and cook for 20 minutes.

Add the tomato paste and simmer for 5–10 minutes. Add the peanut butter, increase the heat to medium and bring to the boil. Add the kale, then reduce the heat to medium – low and simmer, stirring frequently, for about 15 minutes.

Garnish with extra kale, chopped peanuts and hot sauce, and serve with rice if you wish.

Classic cups

Favorite fans are easy to do at home. You can have three components in your cupboard right now, so there's really no reason not to go straight to the kitchen and make a batch. Once you've mastered them, try adding a layer of flavor to the center, such as salted caramel or jam. We also have a cup with pretzel, but you can finish it with a little crunchy peanuts, dried raspberries or edible dried flowers before ordering.

Making 10 matches12

255g chocolate cooking of your choice
185g smooth or crunchy peanut butter
Extract teaspoon of natural vanilla
Rice malt, coconut or maple syrup (optional)

Arrange a small muffin tray with 10 small 1212 baking shells or place the boxes on the baking tray.

Melt two-thirds of the chocolate, either in a small bowl placed on a small pot of boiling water on top of the stove (water should not touch the bowl) or in short bursts in the microwave.

Working for a while, 1 teaspoon of chocolate melts into each paper box, tilting the cover from side to side to spread the chocolate up to the desired height while ensuring an even chocolate base. At the bottom of each cup. Set aside for 20 minutes to cool to room temperature or cool for 5 minutes.

Meanwhile, in a separate bowl, mix peanut butter with vanilla and syrup, if used, to taste.

Using a teaspoon, fill each chocolate base with a peanut butter mixture, leaving a small chocolate void at the top. If you want to add an extra flavor, such as berry berry jam (recipe above), leave plenty of space in peanut butter and then cover your next gooey layer.

Melt the remaining chocolate and, working one by one, add one or two teaspoons per cup. Rotate each cup from side to side to spread the chocolate evenly, making sure it comes to the side. Top with a garnish, if used, then refrigerate for 20 minutes and serve. The remaining cup will keep in the refrigerator for a maximum of 1 week or in the freezer for 1 year.