Homemade healthy Peanut Butter

Homemade healthy Peanut Butter

Ingredients
4 cups Roasted, Unsalted Peanuts (~570g)
6 packets Truvia
1/8 tsp Salt
14g (1 tbs) Coconut Oil
Instructions
In a food processor, add the peanuts, truvia and salt. Pulse until crumbly and flour-like.
Grind the mixture until smooth and buttery, scraping down the sides of the bowl if needed (this should take 3-10 minutes, depending on the size of your processor... I used my sister's 8-cup processor and it took just 3 minutes, but if I used my 4-cup processor I have a feeling it would take about 10+ minutes!)
Add the coconut oil and process again, until it is fully incorporated.
Pour the mixture into a sealable jar and freeze for 30 minutes, then refrigerate for a couple hours. After the chilling process, the peanut butter should be firm and scoopable, just like Skippy or JIF peanut butter.
Notes
Store the peanut butter in a cool/dark place, like a cabinet or pantry, or you can store it in the fridge if you want it to last longer.

Homemade Dark Chocolate Peanut Butter

Homemade Dark Chocolate Peanut Butter

Ingredients
3oz Dark Chocolate (I used two 1.5oz CocoaWell Chocolate Bars)
14g (1 tbs) Coconut Oil
256g (1 cup) Natural Peanut Butter (I used homemade PB)
1 tsp Vanilla Extract
1 tsp Stevia Extract

Instructions
In a microwave-safe bowl, add the chocolate and microwave at 30-second intervals, stirring between each one, until melted.
Stir in the coconut oil, then stir in the peanut butter.
Stir in the vanilla and stevia. Give it a taste and add more sweetener or a pinch of salt if you like (if you use unsalted peanut butter, be sure to compensate for that)
Scoop/pour into a jar, seal tightly and store in a cool/dark place!
Notes
This recipe is: low sugar, high fiber, gluten free, vegan!

recipe adopted from dessertswithbenefits

Healthy Protein-Packed Peanut Butter Spread

Healthy Protein-Packed Peanut Butter Spread

Ingredients
1/2 cup Unsweetened Vanilla Soy Milk, divided (or "milk" of choice)
30g (1/4 cup) Vanilla Brown Rice Protein Powder (I used SunWarrior)
6 packets Truvia (or sweetener of choice)
128g (1/2 cup) Natural Peanut Butter* (no sugar/oil added)
Instructions
In a small bowl, whisk together 1/4 cup of soy milk, protein powder and truvia.
In a medium-sized bowl, stir together the peanut butter and 1/4 cup of soy milk.
Pour the small bowl ingredients into the medium-sized bowl and stir together.
Give it a taste and add more sweetener or some salt to taste. Scoop into a jar, seal tightly and refrigerate to store.

Notes
My peanut butter was salted. As a nutritional reference, 2 tbs contained 120mg sodium.
This recipe is: sugar free, high fiber, high protein, gluten free and vegan!

recipe adopted from dessertswithbenefits

Chikoo Delight

Chikoo Delight

Ingredients

chikoo 4

egg 7

bread slices 4to5 (remove the crust)

milk powder 6 tbs

cardamom powder pinch

vanilla essence little

sugar 6 tbs

preparation

ln a mixie jar first blend 4 egg with required amount of sugar,3tb full milk power ,,caradamom powder,Mean time take a non stick pot.apply some

oil or ghee at the bottom n sides of the pot...pour little egg mixture (refer the step by step pic)soon place the bread slices,,press it gently with ur fingers,,

bread must soak the mixture,,Again spread the egg mixture to it,,close the lid,,cook it n very low flame till it come half set,,(it will take only 3,4 minutes)while we can repeat the same procedure with chikoo,,(3 egg +sugar+milk power+vanilla+chikoo)spread this mixture on top to the bread mix,,cover it,,cook it more 15 ..to 20 minute,,,when done open it &if needed turn the other side carefully to the greased fry pan &cook

  more 2to 3 minute..now it ready to serve,,u can refridgrate before serving,,(it taste better)

tip...place a plain lid under the nonstick pot before cooking,,so it will not get burn texture

Choco Nut Tea Cake

Choco Nut Tea Cake

Ingredients

Flour - 1 cup
Cornflour - 4 tbsp
Baking powder - 1 tsp
Butter - 1/2 cup[100 gms]
Powdered sugar - 3/4 cup [ I took a heaped 1/2 cup of sugar and powdered it]
Eggs - 2
Vanilla essence - 1 tsp
Milk - 1/2 cup
Nuts - 1/4 cup[I used crushed Badam]
Chocolate chips - 1/4 cup (optional)

Method

Preheat oven to 180C.
Grease and line a loaf tin.
Sift together flour,cornflour and baking powder,reserve.
Cream together butter and powdered sugar till light and fluffy.
Add eggs one at a time and beat well.
Mix in the vanilla essence.
Spoon the flour mix about 3 tsp at a time alternately with milk and beat well till you get a smooth batter.
The batter would be thick&not a flowing one--mix in the nuts and chocolate chips.
Pour the batter into the prepared tin and bake for 30 minutes or till a toothpick inserted comes out clean.*
Remove the cake to a wire rack and let it cool down.
Cut into slices and serve.