This is a sponsored post by Kraft Peanut Butter

I have never really been adventurous with peanut butter. I’ve always only ever had it with toast.

When I was 17 my boyfriend forced me to try a banana smoothie with peanut butter in it. I thought it was the most grossest sounding thing EVER.

With eyes closed and mouth turned up I sipped,  smacked my lips and asked for more. It was delicious!

The only further than that I got was Reece Peanut butter cups– Peanut butter with jelly, or chocolate is the rage in the US.

I tried the peanut butter cups and wanted to throw up. I felt it was a disgusting combination of flavours and textures. The sweet and the salt was an abnormal mix.

That is where my peanut butter adventures ended.

Until my Kraft peanut butter challenge.

I wasn’t keen on having peanut butter on toast every morning. Some mornings, like when I am rushing to get Kalyra to school, Savannah to day care and myself to Sydney for a meeting, it works beautifully.

But those rare mornings when time is up my sleeve I want a little variety.

I went on the great Google hunt for interesting recipes.

Chocolate kept appearing so I decided to brave up and try it again, this time with a better combination mix–and with the no sugar healthy kind of chocolate.

Wowee!

I discovered my all time favourite breakfast recipe. It was so good I actually burnt it a little on the outside, yet still devoured it and did not stop thinking about it all day. And I am not making that up. The only other time I have done that was with the Shaky Isles mocha I had in Auckland. I still taste that 18 months later.

Savannah saw the black bits and refused to eat it at first. She decided to brave up when there was only a smidgen left and soon threw herself on the floor in a tantrum as we had no more to give to her.

The best thing about the best breakfast recipe I am about to share with you is that it is healthy (gluten and dairy free) and filling. I was well satisfied until dinner and only needed a really light lunch.

Are you ready? Introducing the..

Banana Choc-chip Quinoa Flake Bake

Recipe (and above photo) discovered by Healthful Pursuit

Instructions

1. Prepare a 16oz. microwave/oven safe dish by oiling with a dab of coconut oil. Set aside.
2. Drop all ingredients in a small bowl and mix until fully incorporated. Press mixture into prepare dish and even out with fork.
3. Oven option: Place in a preheated oven at 350F and bake for 25-30 minutes, or until toothpick inserted comes out clean. (this is my preferred option)
4. Microwave option: Place in the microwave and cook for 2.5 minutes. You’ll know when it’s done when it rises slightly, is harder to the touch, and pulls away from the sides of the dish. Don’t bake it too long, or you’ll have a chocolate Frisbee!
5. Allow to rest for 1 minute before tipping over onto a plate
6. Smother it with peanut butter, a couple of blueberries and a pecan

My other recipe also involves carob chips giving it that extra boost of deliciousness. I really loved putting peanut butter into a pancake mixture. It makes it really creamy (and of course nutty) It gives the pancake more depth and keeps you fuller for longer.

Peanut Butter pancakes

 

Recipe and photo discovered via This Homemade Life

• 1 1/4 cup flour
• 2 Tablespoon granulated sugar (I used Stevia, but found it too sweet. I’ll try 1 tb next time)
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cup milk, dairy or non-dairy
• 1/4 cup peanut butter
• Handful of chopped carob buttons (my addition–how clever)

1. In a medium bowl, combine the flour, sugar, baking powder and salt.
2. In small bowl or measuring cup, stir together the milk and peanut butter til smooth.  Add to the dry ingredients with the carob buttons and beat just until a batter is formed.  Do not over beat.
3. Lightly oil a nonstick saute pan or griddle over medium heat.  Spoon the batter by 1/4 cupfuls into the pan.  Cook until golden brown on both sides.  Serve immediately.

Seriously rocking my world peanut butter breakfast recipes.