I must confess, I am addicted to peanut butter. A few years ago I thought the stuff was gross; no one could part me from my almond butter. But when my GP told me to go on a low FODMAP diet to reduce my IBS symptoms I shelved my almond butter and quickly fell in love with peanut.
Is Peanut Butter Healthy?
Well, this depends on your nut butter. You need to READ THE INGREDIENTS because some peanut butters *cough Sun Pat, Skippy* contain added sugar, palm oil, or stabilisers, a.k.a crap your body doesn’t want. Buy quality peanut butter made from just peanuts and maybe a bit of sea salt. Simples.
The Best Peanut Butters ...in my opinion
What are the Nutritional Benefits of Peanut Butter?
Peanuts are a great source of protein and magnesium making them a great addition to your post workout meal. Peanuts also provide zinc, vitamin E and B vitamins which play a role in skin, hair and hormone health but there is debate over whether the fats in peanut butter, particuarlly the pro imflammatory omega 6 fatty acids, contribute to acne.
Unless you are allergic to peanuts or notice they break you out, I say eat them. Just be wary that nut butter is a very calorie dense food so you don’t want to be spooning it out the jar…well at least not every day 😉
Ok, let’s get to the recipe. I was experimenting with ways to decorate a banana cake for my 3rd Foodtography School assignment and I thought I’d try turning my usual caramel source recipe into more of a brittle.
What is Peanut Brittle?
Traditionally brittle is made with sugar, more sugar in the form of syrup, butter, and nuts.
This healthier peanut butter brittle is dairy and refined sugar free. It is a little softer than traditional brittle but just as delicious.
Normally I use almond butter and melt everything in pan to make caramel sauce, but this recipe calls for crunchy peanut butter (I used Pip and Nut ) a pan, an oven, & a freezer. Don’t fret, it’s super simple.
This brittle would make a lovely homemade gift or a great bake off style show stopper finishing touch to a cake.
- 1/4 cup coconut oil
- 1/4 cup maple/ coconut nectar
- 3 tbsp crunchy peanut butter
- 1/2 tsp vanilla
- 1/4 tsp cinnamon*
*I always add cinnamon to anything sweet to help balance blood sugar levels.
- Preheat your oven to 180 C.
- Pop a pan on a low heat. Add the coconut oil & maple syrup. Allow the oil to melt, mix to combine the sugar & oil.
- Add everything else. Mix. Let it come to the boil & KEEP STIRRING (you don’t want the sugar to burn).
- Transfer the peanut sauce to a lined baking tray. Bake for 7 -10 mins.
- Allow to cool, (it’ll start to set & be very sticky). Then transfer the tray to a freezer for 1 hour+ so the brittle can set nice & firm.
- Store in the fridge or freezer.