We had peanut butter for lunch last Thursday. No jelly. No bread. Just peanut butter. Now don’t get me wrong, I was raised on pb&j – the All-American Comfort Food. However, on Thursday, I needed to get to the grocery store, but it just wasn’t happenin’ and so I opened the fridge to see what I could scrounge up lovingly prepare for The Natives. It was HOT outside and they had spent the morning playing in the sprinkler, and they had no desire to stop and come inside to eat. And I had no desire to have little soggy grass-covered people plod through the house to eat lunch inside.
Which brings me to the peanut butter.
I wanted the kiddos to eat, but it was hot enough that no one was really very hungry.
So, in all my mom-genius, I threw together the recipe below without measuring anything, scooped up big spoonfuls, told them it was called Mom’s-Top-Secret-Super-Surprise-Peanut-Butter-Dessert-Spoons and it was a HUGE success! (I threw in the word “dessert” so of course it was a success! This mom knows what she’s doing…) And side note: I popped it in the freezer for a little while before serving, and – surprisingly – it was a great summer treat!
So here ya go! I kind of feel bad not giving you any measurements, but then you can adjust to individual tastes. This is a no-lose recipe – you really can’t mess it up!
Add the following into a food processor (I imagine you could use a blender, but I adore my food processor and use it every chance I get):
At least 2 cups of peanut butter (try making your own! SO easy! Here’s a GREAT tutorial with lovely photos!)
coconut oil (I used approximately 1/3 cup)
flax seeds (about 1/4 cup)
blackstrap molasses (about 1/4-1/3 cup)
honey (as much as you want!)
And that’s it. I didn’t add anything else fancy to it – no other add-in’s – although you most definitely could (remember, I needed to get to the grocery, so there was slim pickin’s in the cupboards!)
I scooped the left overs into a large mason jar and we store it in the fridge. It does firm up because of the coconut oil, but if it’s too difficult to spoon out, then leave it on the counter for 5-10 minutes before snack or lunch time! You can also throw in some apple wedges or sliced bananas for good measure, but frankly, all you really need is a spoon!
Another great, FRUGAL, whole-foods recipe made on the fly!
*ALLERGIC? No worries – you can still make this with Sunbutter; it is the consistency of peanut butter, made from sun flower seeds! It’s available at most large grocery store chains or health food stores.*
What kind of “surprise lunches” have you created when the fridge was empty?
This post was linked to Titus 2 Tuesdays at Cornerstone Confessions, Fat Tuesdays at Real Food Forager, Traditional Tuesdays at Cooking TF, Frugal Days, Sustainable Ways, at Frugally Sustainable, WLWW at Women Living Well, Real Food Wednesdays at Kelly The Kitchen Kop, Simple Lives Thursday at Gnowfglins, It’s a Keeper Thursday at Every Day Tastes, Pennywise Platter at The Nourishing Gourmet, Fight Back Friday at Food Renegade, Frugal Fridays at Life as Mom, Friday Food Flicks at Traditional Foods, Fresh Bites Friday at Real Food Whole Health, Welcome Home Link Up at Raising Arrows, Homestead Barn Hop at The Prairie Hometead, Monday Mania at Healthy Home Economist, Homesteader Blog Carnival at The Morris Tribe, Better Mom Mondays at The Better Mom, Seasonal Celebrations at The Natural Mother’s Network
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