Inspired by The 6 o’clock Scramble’s Snack list. The soft marshmallows on top of creamy melted peanut butter are a winning combination. Seriously. The smell of this snack was very distracting during the “photo shoot”.
1 ripe banana, peeled and sliced
4 teaspoons nut butter (such as peanut or almond)
8 mini marshmallows
Line the bottom of two small bowls with 4 banana slices each. Top each with 1 teaspoon nut butter. Layer on another four banana slices and additional teaspoon of nut butter. Place 4 marshmallows on top.
Microwave on high for 20 – 30 seconds or until marshmallows start to melt. Top with sprinkles or chocolate sauce and serve.
Yield: 2 servings
Prep-time: 5 minutes
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When all else fails, I usually have some almond butter balls in my freezer. These are a little tricky to form into balls. But that’s because they have a fraction of the honey most recipes for peanut butter balls call for and they have glorious crispy rice cereal which makes them crunchy!
Feel free to replace the almond butter with cashew or peanut. I used natural-style almond butter. But this recipe is extremely flexible so feel free to experiment.
3/4 cup powdered milk
1/2 cup crispy brown rice cereal
2 tablespoons wheat germ
2 tablespoons ground flaxseed (optional)
1/4 teaspoon salt
1/2 cup unsalted almond butter
1/4 cup honey
1 teaspoon vanilla extract
In a small mixing bowl, stir the powdered milk, cereal, wheat germ, flaxseed, and salt until combined. Set aside.
In a medium mixing bowl, stir the almond butter, honey, and vanilla extract with a rubber spatula until combined. Add the powdered milk mixture and stir until uniform.
The mixture may be on the crumbly side. To form into balls, take a tablespoon of the mixture and squeeze it with your hands more than roll it. I pass it back and forth between my hands squeezing and rolling gently with my fingers as I pass. This might be tough for kids to master. If the mixture is too crumbly, add more of something gooey such as honey or even a tablespoon of vegetable, coconut, or flax oil.
Serve or store in the freezer for up to 3 months. Allow to thaw for a couple minutes before serving.
Yield: 30 balls
Prep-time: 20 minutes
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I’m not totally sure if this recipe is post-worthy. But my youngest just devoured several of them . I’m sure the chocolate sauce didn’t hurt, but still it is out of character for her to eat several of anything. I think this would be a nice treat for toddlers. To top it all off, I used up an over-ripe banana and some leftover rice. Bonus!
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My oldest, who will pretty much eat anything, does not like nut butter of any kind (at the moment). It’s bizarre, but I let it slide since she is an open-minded eater (and, honestly, what choice do I have?). In this recipe, chocolate saves the day and makes the nut butter palatable.
I made some chocolate sauce based on a recipe from The Fannie Farmer Cookbook
awhile ago. I intended to buy some, but the ingredient lists at the store were a little too frightening. Chocolate syrup would work just as well and there are a couple brands with short and understandable ingredient lists at the health food store and Trader Joe’s.
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These somehow manage to give me a sugar buzz even though they don’t seem to be totaly overloaded with it. I’ve really got to get some piece of software that will spit out nutrition information for recipes.
Anyway, these are tasty, as you can well imagine. It’s sort of like a reese’s peanut butter cup and a kit kat decided to quit their day jobs and move out to the country to start running their own organic co-op.
1/2 cup peanut butter (homogenized works best)
1/4 cup chocolate chips
3 tablespoons maple syrup
1 tablespoon ground flaxseed (optional)
1 1/2 cups corn flakes cereal
Place peanut butter, chocolate chips and maple syrup in a medium saucepan over low heat. Stir constantly with a rubber spatula until chocolate is melted and combined.
Remove saucepan from heat and stir in flaxseed. Immediately add cereal and stir gently with rubber spatula until well-coated.
Place mini muffin paper cups in mini muffin pan and spoon heaping tablespoons of the cereal mixture into the cups. Cover and allow to set for 1 hour. Serve or store in an airtight container.
Yield: approximately 22 clusters
Prep time: 15 minutes
Set time: 1 hour
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1/2 cup nut butter (such as almond or peanut)
1/4 cup finely chopped pitted dried dates (approximately 5 dates)
1/3 cup organic corn flake cereal
3 tablespoons cream cheese
1 tablespoon honey
4-5 slices soft whole grain bread, crusts removed
In a small bowl, mix together nut butter, dates, cereal, cream cheese, and honey with a metal spoon. Don’t be shy about crushing the cereal as you stir. Continue to stir until the cereal is broken up into small bits. Set aside.
Spread the bread slices out a level surface and flatten them with a rolling pin as much as possible. Spread 2-3 tablespoons of the nut butter mixture onto each slice depending on the size of the bread. Smaller slices should have 2 tablespoons and medium or large slices should have 3 tablespoons. Roll up each slice as tightly as possible without ripping the bread. Cut each tube into 1/2-inch thick slices and serve.
Makes 4-5 servings
Prep time: 10 minutes
Note: If you don’t have any dates in your pantry, try replacing them with raisins.
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1 apple, cored
5-6 teaspoons nut butter
Raspberries (for garnish)
Slice apple horizontaly into rings approximately 1/4 inch thick. Make a sandwich by spreading approximately 1 teaspoon of nut butter between two apple rings. Insert raspberry in center. Serve.
Makes 5 to 6 flying saucers
Prep time: 5 minutes
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For best results, the peanut butter in these squares needs to be homogenized. Minimumly processed nut butters that allow the oil to seperate and rise to the top of the jar don’t work as well. I’ve found a “natural” Smuckers brand peanut butter that works well and has a relatively short list of ingredients.
Brown rice syrup can be found at the health food store or in the health food section of the grocery store. It’s consistency works well here and it is much less sweet than honey or even agave nectar. I find the sweetness of honey overwhelming when it comes to rice crispy squares.
When the mood strikes, feel free to throw in a handful of sweetened dried cranberries or chocolate chips along with the cereal.
1/3 cup creamy peanut butter
1/3 cup brown rice syrup
3 cups crispy brown rice cereal
1 tablespoon ground flaxseed (optional)
In a medium saucepan, heat the peanut butter and syrup until smooth and warm, 1-2 minutes. Remove pan from heat and add cereal and flaxseed. Mix gently with a rubber spatula until well combined.
Transfer cereal mixture to 8×8 baking pan. Flatten evenly and firmly press mixture into the bottom of the pan with rubber spatula. Cover pan with plastic film and cool in refrigerator for at least one hour.
Cut into squares and serve cold. The squares will hold together at room temperature, but not as well. Store remaining squares in airtight container in refrigerator for up to two days.
Makes 16 squares.
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