Original recipe of the week: Peanut Butter Breakfast
11 August 2014
It’s so easy to skip breakfast when you’re busy. Many of us think that it’s healthy to skip breakfast but several studies prove that it’s even worse for you if you do. Breakfast is the most important meal of the day, and eating a nutritious breakfast is the best thing you can do for you body. Forget yoga and juice detoxes; just eat breakfast, it’s cheaper and a whole lot easier than stretching into a downward dog every morning.
This recipe of our breakfast sarnie is super easy to make. The peanut butter will keep for weeks in the cupboard so there’s no fuss. The addition of chocolate chips or even nibbles will make this even yummier (but slightly less healthy). Don’t forget to top with yoghurt and maple syrup for a unforgettable finishing touch.
Peanut Butter Breakfast
Serves: 1
Prep Time: 5-10 mins
What you will need:
X2 slices of wholemeal or seeded bread
200g peanuts
1 tbs coconut oil
1 pinch of salt
½ tsp ground cinnamon
Chocolate chips – optional
1 ripe banana
1-2 tbs greek yoghurt
1 tsp maple syrup amber grade 2
What you need to do:
1. Place the peanut, salt, oil and cinnamon into a food processor and blend until the oils start to release from the peanuts. You can keep going once this starts to happen if you want a smooth butter but stop at this point if you like it crunchy. This is the stage where you should also add your chocolate chips.
2. Once this is ready spoon into a Tupperware box to keep it fresh.
3. Get your slices of bread and cover both slices with the peanut butter. Now slice your banana and place on top of the butter. Either eat as an open sandwich or press the two slices together with a yummy dollop of Greek yoghurt and a drizzle of maple syrup for an extra indulgent breakfast.
Bethany Stone
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