Peanut Butter And Beetroot Recipes

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HEALTHY BEET MUFFINS FOR BABIES



Healthy Beet Muffins for Babies image

Made entirely with healthy ingredients, like beans, peanut butter, and no added sugar, these blender muffins can be enjoyed as breakfast, snack, or added to lunchboxes!

Provided by Min | MJ and Hungryman

Categories     Breakfast     Snack

Time 25m

Number Of Ingredients 8

1/2 cup (50g) rolled oats
3 small or 1 to 1 1/2 medium (170g) cooked beetroot
3/4 cup (120g) no-salt-added chickpeas, rinsed and drained
1/2 cup (125g) smooth peanut butter, (at room temperature)
1 1/2 medium (170g) ripe banana
1 teaspoons baking powder, aluminum-free
1/2 teaspoon baking soda
1 teaspoon cinnamon

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Add oats into the food processor/blender and pulse until flour-like consistency.
  • Place the rest of the ingredients into the blender and blend until smooth.
  • Spoon batter evenly into a muffin pan, about 1/2 full.
  • Bake for 20-25 minutes, until inserted toothpick comes out clean.
  • Cool in the pan for about 10 minutes. Transfer to a rack to cool completely. See storage tips in the notes section below

Nutrition Facts : Calories 100 kcal, Carbohydrate 13 g, Protein 4 g, Fat 4 g, Fiber 2 g, ServingSize 1 serving

PEANUT BUTTER AND BEETROOT



Peanut Butter and Beetroot image

Make and share this Peanut Butter and Beetroot recipe from Food.com.

Provided by hectorthebat

Categories     Lunch/Snacks

Time 13m

Yield 1 serving(s)

Number Of Ingredients 4

2 slices bread
butter
1 1/2 tablespoons peanut butter
1 beetroot

Steps:

  • Brush the sandwich toaster with a little sunflower oil and preheat to its highest setting.
  • Butter the bread on one side only. Cover the butter on one slice with the peanut butter and top with the sliced beetroot. Place the second slice of bread on top (buttered side down) and transfer the sandwich to the toaster. Close the lid and cook for 3 minutes until crisp and golden.

Nutrition Facts : Calories 296.1, Fat 13.8, SaturatedFat 2.9, Sodium 404.2, Carbohydrate 35, Fiber 3.6, Sugar 8.3, Protein 10.7

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  • Whiz the nuts in a high-speed blender for a few minutes until it gets thick and creamy. You may need to scrape down the sides halfway through. Add the cooked beet and blitz again until combined. Place in a jar and store in the fridge.
  • Melt the chocolate and coconut oil in a double boiler or microwave. Using half of the chocolate, place a tablespoon of the melted chocolate into the bottom of the liners. Gently rap the pan on the countertop to even the chocolate and remove any air bubbles. Place in the fridge for 10 minutes to harden.
  • Place teaspoons of the beet nut butter onto the centre of the hardened chocolate and gently press down slightly with a damp spoon. Spoon more melted chocolate over the filling to cover. Refrigerate until hardened. Store in the fridge until ready to eat.


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