When selecting peanut butter, it is preferable to opt for one closest to the peanut, the “whole” peanut, and nothing but the peanut, avoiding ones containing wierd things like ferric orthophospahte, hydrogenated oils, corn syrup solids, , soy proteins, mono and diglycerides and other almost unprounceable unmentionables (All of these are in a lower-fat peanut butter made by a company that rhymes with Hippy)
You can even make your own, with unroasted or roasted peanuts in the food processor and a bit of oil- though I have never done it; I think that is a bit too close to nature for Alfredo, and he’s the big peanut butter aficionado in the house. Though I definitely love these:
A gooey chewey bar made with peanut butter, honey and various other healthy yummies. I also have a peanut butter and honey flapjack recipe on here. It is baked and has a typical “flapjack” or granola bar texture. This is a kind of peanut butter-honey chewy toffee made in a saucepan, and the oats,seeds, and nuts are stirred in afterwards. It was inspired by my sesame toffee, but I cook it for less time so it is a bit chewier.
- 150 grams honey (in a saucepan)
- 75 grams Peanut Butter (for example Whole earth or Suma, if you are trying to keep this wholesome)
- 50 grams jumbo rolled oats
- 25grams of your selection: sunflower seeds, cranberries, pumpkin seeds, raisins, chopped nuts etc
Oh, and one shallow, medium rectangular tupperware, lined with non stick parchment.
- Heat the honey on a medium heat until it reaches a nice rolling boil
- KEEP STIRRING, boil it for 90 seconds (use a timer, don’t guess)
- Remove from heat and stir in your other ingredients (have them ready and weighed out)
- Pour into your lined tupperware, and put into fridge.
- After 15 minutes, it should be firm enough to cut, and refridgerate until completely firm.