Banana bread and peanut butter are two of our favourite things in life (well peanut butter is one of Annie’s, Rachel cant stand it but she does love banana bread). We have already created a banana bread recipe which is so delicious and simple to make.
We recently received some ‘Peanut Hottie’ in the post and new straight away we had to create a recipe using the product. we love banana and peanut butter porridge so we thought it would be perfect to add the peanut hottie to our banana bread recipe and instead of making a big loaf we would make mini loafs!
You can purchase Peanut Hottie in all the leading supermarkets here in the UK including Waitrose, Tesco and Sainsburys. We cant wait to try the peanut hottie with chocolate drink as well!
3 ripe bananas
200G oat flour (we just blend oats that we already have in the cupboard)
1 tsp baking powder
1tsp bicarbonate of soda
3tbsp peanut hottie powder
100ml milk of your choice
Peanut butter to drizzle
Pre heat your oven to 180oc
Grease the mini loaf tin with some melted coconut oil
Blend the oats until they are fine and resemble flour
Mush 3 of the bananas in a mixing bowl
In a separate bowl mix your oat flour, baking powder, bicarbonate of soda & Peanut hottie
Once combined add the mashed banana and stir
Pour in the milk and stir
Pour the mixture into the loaf tins
Bake the banana loaf for 15-20 minutes until cooked throughout
Once cooled drizzle the mini loafs with peanut butter we used pip and nut!
Enjoy and as always send us your creations you can find us on Instagram and Twitter!
If you haven’t guessed already we basically had a pancake party on the Saturday morning before Pancake Day, except we were the only ones attending the party. It was great for us as it meant we got to eat all the pancakes until we were completely pancaked out (if that is even possible).
These vanilla protein pancakes with Peanut butter and raspberry taste absolutely incredible! They are the perfect breakfast choice and we thoroughly enjoyed them post the 8 mile run we did on Saturday morning.
Our protein of choice was the Whey Ahead vanilla sachet but you could in fact use any of their flavours using the recipe below. They have so many flavours e.g. toffee, cookie dough, banana, strawberry, chocolate orange and that is just naming a few. We cannot wait to experiment and don’t worry they will be recipes to follow!
Makes 10 Pancakes
100g oat flour or oats blended
1.5tsp baking powder
1.5tsp bicarbonate of soda
2 tsp cinnamon
1 scoop/sachet or vanilla whey powder
3 egg whites
50ml Milk we used oat milk
Chia seed jam or any other kind of jam
Blend your oats until they form a flour
Add the rest of the dry ingredients and blend.
Add the rest of the ingredients and blend until it forms a batter.
Heat your pan (medium/high heat) and melt some coconut oil.
Add a table spoon of mixture to your pan and flip once bubbles appear on the surface.
Mix the greek yoghurt in a bowl with the raspberry jam
Sandwich the pancakes together alternating the fillings each time (one raspberry yoghurt and the other peanut butter)
sprinkle falkes almonds over the top
We got a waffle maker for Christmas this year which we are absolutely loving so we thought it was only right we started creating so yummy recipes and posting them on the blog. First up is berry protein waffles as berries are always something we reach out to when we want a fruity breakfast.
Makes 8 waffles
To make the waffles you will need:
100g oats blended
2 egg whites
1tsp baking powder
1tsp ground ginger
1 scoops of protein powder we opted for vanilla this time
100ml milk of your choice we used oat milk
150g Frozen berries
3tbsp Chia seeds
Yoghurt we used fags 0%
Smooth Peanut butter we used meridian
Maple syrup- optional
Stew the frozen berries with water on a medium heat
While the fruit is stewing blend the oats and pour into the mixing bowl
Add the remaining dry ingredients and mix until combined
Add the egg whites and stir well
Slowly add the milk and mix
Remove the frozen berries from the heat, pour in the chia seeds and leave on the side to set
Turn your waffle maker on and once hot lightly grease with coconut oil or butter
Pour mixture onto the waffle mounds and allow to cook for 3-5 minutes (waffle makers can differ so make sure you read the instructions supplied).
Once cooked plate up and add all the topping on!
We put any leftover berry jam in a jar and will enjoy on porridge or on toast later on in the week. Remember to keep it refrigerated in an air tight container.
Well that is the first month of 2017 done and dusted! We have had the most amazing month. Rachel had the trip of a life time exploring Cambodia and Vietnam and Annie completed her first 10 mile trail run.We have had a great time and also had super productive blogging days yay!
We also hosted our first twitter chat last weekend, which was so much fun. We cannot wait to host another one, it was so fast paced and manic but we got the hang of it. Our topic was juggling full time work and the blog its nice to know lots of other bloggers are doing it as well!
You can find our January Favourites below, let us know what you have been loving this month!
Metafit- We have re found our love for metafit. We started back at our metafit class this January and we absolutely love it. Its 30 minutes of HIIT Training and trust us when we say you will be red faced and feeling the burn by the end of the class. We will be writing a full blog post on this soon so watch this space.
Peanut butter Porridge- We have loved putting Peanut butter in our porridge this month, it has been our go to breakfast especially in the cold winter mornings. It makes the porridge so creamy and just bloomin delicious. Once we have cooked the porridge we put a teaspoon (large) into the porridge and stir in well. The peanut butters we have loved this month are Funky Nut Company, Proper Nutty and also the M&S Smooth Peanut butter (it’s not as healthy as the others but tastes SO good).
MUA Makeup- This is a slightly unusual favourite for us as we don’t really experiment or spend much time and money on make-up but one lunch time we were browsing the make-up isles in Superdrug and saw that MUA (the cheap brand in Superdrug) have a Luxe matte lipstick range. We decided to give it a go and it was literally amazing! The lipstick stayed on our lips ALL DAY! We were so impressed and will definitely be trying more colours!
Instagram Stories- This January decided to start using Instagram Stories, we don’t actually know why we never used them before. We both have our own Snapchat account that we post on but we have never used it for Three Brits. It is safe to say we are absolutely loving them and we will definitely be continuing.
Primark active wear- WOW they have really impressed us with their active wear this January. In December we went into Primark hoping to get some new running tops and the selection was awful we left straight away. This January however, we first noticed their amazing collection over on Instagram (Which by the way everyone should follow its amazing). We headed to the store as soon as we could and picked up so many bits! Its so affordable and actually lasts.
Wonder what February has in store for us, we cannot wait to see!
Who doesn’t love cookie dough? Sometimes when we make cookies we make extra just so we can eat the mixture but shh don’t tell anyone. We decided we wanted to make slightly healthier cookie dough balls and thought chick peas would be the perfect ingredient.
These delicious cookie dough balls taste delicious hot out the oven, they are all gooey with melted chocolate oozing out its hard to stop after eating just one. They also taste just as good once cooled. We would suggest serving them with some homemade ‘nice cream’ or even treat yourself to some proper ice cream after all these cookie dough balls are healthy!
2 Cans of chickpeas
200g Peanut butter
5tbsp Honey or maple syrup
1tsp Baking powder
2 tsp Vanilla essence
150g 85% Dark chocolate
Pre heat the oven 180oc and line a baking tray with grease proof paper
Drain and rinse the chick peas
Dry the chickpeas well
Blend all ingredients minus the dark chocolate in a food processor (we would suggest taste testing before adding the chocolate to ensue the mixture is sweet enough if not add some more honey/maple syrup)
Break the chocolate into small chunks and stir into the mixture
Take small handfuls of mixture and roll into a ball
Place on the lined baking tray
Cook in the oven for 11 minutes
If you have been reading our blog for a while now you might be able to tell we are oat and peanut butter mad! We love experimenting with oats and peanut butter and when you put them together they taste delicious!
when we received Proper Nutty Peanut Butter in the post we couldn’t wait to start baking some delicious goods. We decided the first recipe we would create would be on the healthier side.
Proper Nutty is a peanut butter company based in Yorkshire. The company is run by a husband and wife named Stuart and Kathryn Franklin, they work so hard making sure their peanut butter looks and tastes just right! They currently sell two types of Peanut butter the first is ‘Nowt but Nuts’ which contains 100% peanuts how amazing is that! the second is ‘Slightly Salted’ which contains 99.5% peanuts and 0.5% Salt.
“Yorkshire born & bred peanut butter wi’ nowt teken out, and loads of care put in – oh aye!”- Proper Nutty.
Mixed Berry Chia Seed Jam Ingredients
375g frozen berries (you could use a strawberries or plums instead)
3 1/2 tbsp Chia Seeds
2 tbsp Lemon juice
2 tbps Maple Syrup
Oat Bar Ingredients
2 ripe bananas
225g Peanut butter (we used the nowt but nuts)
135ml Milk or Almond Milk
325g rolled oats
- Line a medium baking tray with grease proof paper and pre heat the oven to 180oc.
Put the fruit and water in a medium sized saucepan
- set over a high heat and bring to boil
- Turn the heat to a medium heat and let the fruit simmer for 5-10 minutes
- Whilst the fruit is simmering mash the bananas in a large mixing bowl
add the peanut butter and milk to the bananas and stir
- once combined add the oats and mix ingredients together.
- Pour half of the mixture into the baking tray and bake in the oven for 15-20 minutes.
- Remove the jam from the heat and add the Chia Seeds, Lemon juice and Maple syrup
stir the ingredients together and let sit for 15-20 minute
- Take the mixture out of the oven and spread the Chia jam on top.
- Place the remaining oat mix on top and place back in the oven for 20 minutes until golden brown.
- enjoy with a cup of tea as an afternoon snack!
We hope you enjoy this yummy recipe and we will be posting different recipes for Chia seed jams soon!