It's Secret Recipe Club time again! Is it just me or does it seem like each month is going by faster and faster these days? For those counting there are only 4 more SRC reveals until Christmas!!
Anyway, for those who are new here, every month SRC members are assigned a blog in secret to choose a recipe from, then we all post on the same day. Today is reveal day for group C.
This month I was assigned Our Eating Habits by Jamie - a Disney-obsessed, Christmas-loving mother of 3 from Calgary. Jamie actually had my blog last month so it was extra fun looking through hers this month. Jamie also homeschools her kids which I find so fascinating because that's pretty rare here in Australia. She has also posted loads of restaurant reviews which I had a look through even though I am on the other side of the world!
Jamie has so many recipes to choose from that she has divided her recipe index into 2 categories - cooking and baking. I started making a list of possible recipes but it got a little out of hand so I will share just a few that caught my eye.
Firstly, my kids would go crazy for Spaghetti Tacos, this Sweet Shepherd's Pie is a great twist on a classic, I'm always looking for interesting vegetable side dishes and the Broccoli with Asian Garlic Sauce and Cumin Honey Carrots sound delicious, and lastly Kung Pao Chicken which I've never seen on a menu here but it always seems to feature on American TV shows for some reason.
I moved over to the baking section and bookmarked these Molasses Muffins. Then I noticed Jamie has not one, but two recipes for peanut butter loaf - Amish Peanut Butter Loaf and Peanut Butter Loaf. I've never heard of this before but we love our peanut butter around here so I had to give it a try!
Basically this is exactly what it sounds like, a loaf cake made with peanut butter. If you love peanuts and peanut butter, this loaf is for you!
I'm still doing my gluten-free experiment so I made it gluten free and swapped out the sugar for rice malt syrup as well. I also added a scattering of peanuts over the the top for some extra crunch.
This was a huge hit with my boys! Seriously, my husband missed out completely because it was completely devoured for afternoon tea before he got home. I used my own blend of gluten free flour and it made a moist, chewy loaf with a crispy crust. So delicious! I was imagining it would be amazing toasted but it didn't last long enough for me to find out! Guess I will just have to make it again.
We usually buy freshly ground natural peanut butter but we only had peanuts in the pantry so I made my own peanut butter for this recipe. I used the Thermomix but any high powered blender or food processor will work. If you are using regular peanut butter you might want to adjust the amount of sugar or salt you use in the loaf.
Homemade Peanut Butter
160g roasted natural peanuts
15g coconut oil
Place the peanuts into the Thermomix bowl and chop 15 seconds / SP 8. Scrape down the sides, add the coconut oil and process for 6 seconds / SP 6. Makes exactly 2/3 cup needed for this recipe.
Peanut Butter Loaf - Gluten, Dairy and Fructose Free
Adapted from here and here
2/3 cup natural peanut butter
110g rice malt syrup
1 cup rice milk
2 cups gluten free plain flour
1 tbs gluten free baking powder
1/4 ts sea salt
Preheat the oven to 180 degrees Celsius / 350 degrees F. Grease and line a standard loaf pan with baking paper and set aside.
Beat together the peanut butter, syrup and milk until smooth. Add the remaining ingredients and fold through until well combined.
Pour into the prepared pan and bake for approximately 50 minutes, or until golden brown and a skewer inserted into the middle comes out clean.
Cool on a wire rack before serving sliced with strawberry jam.
Thank you for a great recipe, Jamie - this one is a keeper!