I’m not sure it’s the sort of thing Oprah writes in her gratitude journals, but every day I thank my stars that no one in my household has a nut allergy. Quite apart from the threat of anaphylaxis, I can’t imagine life without peanut butter. Actually, I can barely imagine a day without it.
Peanut butter – especially proper peanut butter, like the excellent varieties springing up everywhere in New Zealand now – is a major food group in my house. Peanut butter and banana on toast is my hurried breakfast (and sometimes, lunch) of choice. It’s a handy tahini replacement in homemade hummus, works well in a marinade and is a major baking ingredient. It’s also a nifty addition to a salad dressing to perk up broccolini and other assorted bits and pieces. Add this to your weeknight repertoire for those nights when peanut butter and crackers seem like the only viable dinner option.
Really good peanut salad dressing
This is child’s play to make and it’s really useful. I think it’s good with steamed broccolini, but you could add all sorts of crunchy greens and some cooked chicken or tofu for a very family-friendly dinner.
1 clove garlic, crushed with 1/2 tsp flaky salt
2 Tbsp apple cider vinegar
2 Tbsp freshly squeezed lemon juice
2 Tbsp good quality peanut butter
1/2 cup good quality peanut oil
Put all ingredients in a screwtop jar, attach the lid and shake well until emulsified. Makes about 1 cup – easily enough for a substantial salad for 4-6 people – and stores well in the fridge.
If you prefer your peanut butter treats to be a little more decadent, then this peanut butter pie should fit the bill (though you won’t be fitting much after eating it).
*My clever friends at Kiwi Mummy Blogs have teamed up with the nice people at Pic’s Really Good Peanut Butter to collate some Really Good peanut butter recipes. You can get more peanut butter inspo here.*