Hello my loves. Just wanted to quickly check in with you to see how you are doing?
It has been an incredibly emotional, raw and painful few weeks and I want to make it clear that if ever you need to talk to someone, then my inbox and Instagram DMs are always open to you.
Although I realise that it shouldn’t have taken this to educate myself more about racism, know that I am committed to learning (and also unpicking and un-learning), to educating myself and to listening more. I will be doing this for life as I want to be the best ally I can possibly be. I also want to be able to teach my children everything they need to know about becoming anti-racist.
I would love to hear about any resources, books or documentaries you have found helpful – especially ones aimed at children – so please email me if you know of any! If you’d like to do some research yourself, I have saved things I’ve found helpful in my Instagram highlights.
Although it now seems a lifetime ago, you might recall that I have been working with one of my favourite brands, Meridian, on some sandwich recipes. They asked me to recreate an old, post-War recipe for No-Yeast Peanut Butter Bread.
Given that there is no yeast to be found in shops right now, this seemed like the perfect recipe to bake! And, for an extra challenge, I decided to make this version gluten-free, too.
Although this recipe does include a touch of sugar, it’s not a particularly sweet bread and can be used however you like! Of course, if you want to make it sweeter, then go for it! Or, try adding dark chocolate chips and vanilla. I hope you enjoy it too!
Love and light to you all,
Peanut Butter Bread
- Makes 1 loaf –
- 2 cups oats
- 4 tbsp coconut sugar
- 1.5 tbsp coconut flour
- 1 heaped tbsp baking powder
- 1/2 tsp sea salt
- For the wet ingredients –
- 1/2 cup Meridian Smooth Peanut Butter
- 1 1/4 cups coconut milk (plus up to 2tbsp more)
- Optional add-ins: For a more dessert-like bread, add in 1 tsp vanilla, 1 cup dark chocolate chips
- Serve with peanut butter and chia jam
- Preheat your oven to 170C and grease and line a loaf tin.
- In a blender or food processor, blitz together the oats until they form a fine flour. Pour into a mixing bowl, then stir in the coconut sugar and coconut flour, baking powder and salt.
- In a blender, blitz together the peanut butter and coconut milk until smooth. Fold into the oat flour mixture, then stir in the vanilla and chocolate chips, if using.
- Pour into the prepared loaf tin, then bake for 37-40 minutes, or until cooked through. Allow to completely cool then store in the fridge until ready to use.