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Peanut Butter And Raspberry Loaf

Peanut Butter and Raspberry Loaf

Peanut Butter and Raspberry Loaf

This dish has been created by Roz Purcell for the Theatre of Food at the Electric Picnic 2016 with ingredients from Ardkeen Quality Food Store.

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Ingredients

  • 200g Oats

  • 4 tablespoons Peanut Butter

  • 3 large ripe Bananas

  • 3 tablespoons Coconut Oil

  • 2 tablespoons Maple or Honey

  • 0.5 tablespoon Baking Powder

  • 3 tablespoons (50ml) Unsweetened Almond Milk

  • 125g fresh Raspberries

  • Course

    Course

  • Serves

    Serves

  • Time

    Time

  • Difficulty

    DifficultyBeginner

Method

Preheat oven to 180°C

Start by processing the oats into a flour, you can do this using a nutria-bullet.

Place in a medium sized mixing bowl along with the baking powder.

Melt the coconut oil and set to one side.

In a separate bowl, using a fork mash the bananas really well so there are no large bits visible, stir in the peanut butter, melted coconut oil and maple/or honey until fully combined.

Scrap the “peanut banana” mix into the oat flour bowl and stir until combined-the dough will be a thick and a little dry- now add in the almond milk and stir until a sticky dough texture is reached.

Stir in the fresh raspberries and spoon into a lined baking tin or a silicone tin.

Place in the oven and bake for 50 minutes until golden brown and hard when tapped.

Remove and let sit for 30 minutes to set before digging in!

Once fully cooled store in an airtight container it will keep for 4 days.

Method

Preheat oven to 180°C

Start by processing the oats into a flour, you can do this using a nutria-bullet.

Place in a medium sized mixing bowl along with the baking powder.

Melt the coconut oil and set to one side.

In a separate bowl, using a fork mash the bananas really well so there are no large bits visible, stir in the peanut butter, melted coconut oil and maple/or honey until fully combined.

Scrap the “peanut banana” mix into the oat flour bowl and stir until combined-the dough will be a thick and a little dry- now add in the almond milk and stir until a sticky dough texture is reached.

Stir in the fresh raspberries and spoon into a lined baking tin or a silicone tin.

Place in the oven and bake for 50 minutes until golden brown and hard when tapped.

Remove and let sit for 30 minutes to set before digging in!

Once fully cooled store in an airtight container it will keep for 4 days.

Used in this Recipe

  • Flahavan’s Porridge Oats Organic 1kg

    Flahavan’s Porridge Oats Organic 1kg

    €2.95

  • Meridian Smooth Peanut Butter 280g

    Meridian Smooth Peanut Butter 280g

    €2.75

  • Meridian Crunchy Peanut Butter 280g

    Meridian Crunchy Peanut Butter 280g

    €2.75

  • Meridian Organic Smooth Peanut Butter 280g

    Meridian Organic Smooth Peanut Butter 280g

    €3.15

  • Meridian Organic Crunchy Peanut Butter 280g

    Meridian Organic Crunchy Peanut Butter 280g

    €3.30

  • Biona Organic Coconut Virgin Oil 200g

    Biona Organic Coconut Virgin Oil 200g

    €5.95

  • Bunalun Organic Raw Virgin Coconut Oil 500ml

    Bunalun Organic Raw Virgin Coconut Oil 500ml

    €8.95

  • Lifeforce Organic Extra Virgin Coconut Oil 480ml

    Lifeforce Organic Extra Virgin Coconut Oil 480ml

    €6.89

  • Epicure Pure Canadian Maple Syrup 330g

    Epicure Pure Canadian Maple Syrup 330g

    €6.99

  • Buckwud Canadian Maple Syrup 250g

    Buckwud Canadian Maple Syrup 250g

    €6.65

  • Deise Honey 340g

    Deise Honey 340g

    €6.95

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