Actually, peanuts are a legume, not a nut, so you get all the healthy goodness of a legume like soluble and insoluble fibre (your gut will love you), proteins (for healthy moods and body repair) and healthy fats (for cellular health and hormones). What’s not to love!
Peanut butter biscuits are always a favourite and this little recipe is especially good because these little bites of peanutty yumminess stay a little bit soft in the middle. So good!
And, they’re gluten free.
Here’s what you need:
- 100g softened salt free butter
- 120g crunchy peanut butter (tip – it’s always best to buy freshly crushed peanut butter from your local health food store than buying peanut butter in the supermarket because of the added sugar, salt and other sneaky stuff they don’t advertise)
- 1 cup brown sugar
- 1 egg, lightly beaten
- 1 teaspoon vanilla (I used Vanilla Bean Paste)
- 3/4 cup almond meal
- 3/4 cup buckwheat flour
- 1 teaspoon baking powder
Tip – If you like your peanuts with a little salt, add a few sea salt flakes to the biscuits before putting them in the oven. I did some with and some without (you can see the salt flakes in the photo on some of the biscuits).
Here’s what you do:
Beat the butter, peanut butter and brown sugar in a bowl until light and creamy. Add the vanilla to the lightly beaten egg and add both to the creamy butter mixture. Beat for about 30 seconds more until combined.
In another bowl, mix together the almond meal, buckwheat flour and baking powder.
Add the flour mixture to the batter and combine well.
The mixture will be a little bit sticky, but roll about a tablespoon of the mixture in your hands to form a ball, place on a biscuit tray lined with baking paper, and flatten with your hand slightly.
Bake in a moderate oven (180C) for 12 minutes.
Cook on a wire rack.
Eat and enjoy!