While it’s great in a sandwich, peanut butter is also perfect in a frappé
Recipe and words Rachel Grunwell. Photography Aimee Finlay-Magnee
Peanut butter is so popular in New Zealand kitchen cupboards. Who else remembers racing home from school to raid the pantry and make peanut butter and honey sandwiches? It’s a great energy food, full of good fats, to fill our tummies and fuel our bodies. I think I love it even more as an adult. I sometimes put it in celery and eat it as a snack. For a sweet pick-me-up, I spoon peanut butter into plump medjool dates.
The hero ingredient in this frappé is the humble peanut butter. This recipe is a definite favourite with my kids. It’s delicious, thick and creamy, and has the consistency of ice-cream. It’s also dairy- and gluten-free.
1 frozen banana (peeled)
4 medjool dates
4 tbsp peanut butter (we used Pic’s peanut butter)
1 tsp almond oil
pinch vanilla bean powder
2½ cups ice
¼ cup filtered water
Put all the ingredients in a blender and blitz until smooth. Be careful not to over-blend, though, as you don’t want it reduced to a liquid.
Pour into two cups, or jars, and sprinkle peanuts on top if you feel like being a bit flashy.
Share this frappé with a friend or your kids, and drink it slowly and mindfully so that you can savour the delicious, creamy flavour. I dig mine out with a spoon. Smile, too, as you eat – because we could all do with some more positivity, as well as good, nourishing food.