Peanut Butter

Carob Peanut Butter Balls


Carob Peanut Butter Ball Recipe

It was only a few years ago that I first tried an "energy ball". I made "goji berry bliss balls" from the Confidence Kitchen's blog and loved them! Since then I've realized there are hundreds of energy ball recipes with unique flavours and ingredients. I enjoy them because they are a great between-meal snack, easy to make, and they satisfy my sweet tooth! Other reasons to enjoy them include the fact that most recipes are free from refined sugars and you can control the ingredients for gluten or nut allergies. Also, there are no preservatives that you would normally find in a granola or energy bar from the grocery store.

When I was flipping through The Farm and City Cookbook, I saw the recipe for Carob Balls and thought that was so interesting! What I thought was a recent fad in "energy balls" has been around since before 1994. I guess this was me being a little bit ignorant, thinking that all of these energy ball recipes were a result of the organic/gluten-free/vegan/green food movement. And also being ignorant to think this movement just started, when in reality my Grandmother's cookbook revolves around ideas like shopping at your local fruit stand or market, eating what's in season, baking from scratch, and canning food when it is plentiful and the cost is low. All very practical and conscientious.

If you have never tried energy balls, or you already know why they are so nice to have as a snack in the fridge, you should definitely try this recipe! These energy balls fall more on the "dessert" side of the sweet-savory spectrum. They are so yummy! Enjoy :)

Carob Peanut Butter Ball Recipe
Carob Peanut Butter Ball Recipe

Carob

Carob powder is made from drying and grinding the pods of a Tamarind-like tree, that grows in the Mediterranean. It is often used as a substitute for chocolate which comes in handy if you are allergic or are monitoring your caffeine intake, as carob is naturally caffeine free. You can also mix 1/4 carob with 3/4 cup flour to replace 1 cup of flour in recipes. Carob is readily found in grocery and health food stores (the brand Red Mill makes small packages of carob powder).

Carob Peanut Butter Ball Recipe
Carob Peanut Butter Ball Recipe
Carob Peanut Butter Ball Recipe
Carob Peanut Butter Ball Recipe

Carob Peanut Butter Balls

¾ cup peanut butter

¼ cup maple syrup or honey

1 Tbsp coconut or sunflower oil

½ tsp vanilla

½ cup carob

1 cup quick-cooking rolled oats

2-4 Tbsp water or almond milk

Mix the ingredients together, one at a time, in the order listed. Add water, one tablespoon at a time until the dough comes together. Shape into balls and roll to coat in sesame seeds or coconut.

Notes: You can chill the dough if you add too much water, or to make it easier to roll into balls. If you want to make sure the balls are gluten free, make sure to use “gluten free oats” because most oats are contaminated with wheat unless otherwise stated.

Makes 10-12 balls. Store in the refrigerator for up to one week.

Carob Peanut Butter Ball Recipe

*Recipe adapted from The Farm and City Cookbook

peanut butter oatmeal cookies


Peanut Butter Oatmeal Cookie Recipe

I have a French pastry cookbook, which I refer to as my baking textbook. It is very informative. I was reading the foreword and it said a pastry chef must be fastidious. I had an inclination of what this meant, and was also sure I was not it. I looked it up to be sure. Yup, I was right. My name was nowhere to be found. But I love to bake! How can this be?!

The Farm and City Cookbook tells a story of a granddaughter asking her grandmother for her cookie recipe. The grandmother tells her the amount of flour depends on how many cookies she wants to make, and the amount of baking soda depends on how old the flour is, and so on. It made me think of a few funny things my mother has taught me.

1.     If you curl your hand up (as if you were trying to catch a drop of water in the middle) a teaspoon is the amount it takes to fill the little crevice you’ve created with your palm.

2.     A quarter of a teaspoon is what you can pick up with the end of your index finger.

Peanut Butter Oatmeal Cookie Recipe
Peanut Butter Oatmeal Cookie Recipe
Peanut Butter Oatmeal Cookie Recipe

Cookies are a recipe that you don’t have to be too fussy about. My grandmother’s advice is to bake using instinct. As I write this I am thinking about the balance between being calm, relaxed, and casual with being meticulous and delicate in the kitchen.

I am comfortable baking cookies because I’ve been making them since I was a little girl. I like them a certain way, and follow my own steps that I have developed through the years. In a way, I am particular and in a way, I am relaxed because I know they will turn out! I think being a good baker or cook is less about a certain set of qualities and more about your experience and enjoyment!

In the recipe instructions below, I share some of my tips for making yummy cookies. But, practice makes perfect! These cookies are soft and chewy. If you like more of a crumbly, hardy cookie feel free to add more oatmeal and flour :)

Peanut Butter Oatmeal Cookie Recipe
Peanut Butter Oatmeal Cookie Recipe

peanut butter oatmeal cookies

1 cup flour

1 1/2 tsp baking powder

1/2 tsp salt

1/4 tsp baking soda

2/3 cup soft butter

1 cup smooth peanut butter

1/3 cup white sugar

1 cup brown sugar

1 tsp vanilla

2 eggs

1 cup quick-cooking rolled oats

Combine flour, baking powder, salt, and baking soda in bowl.

In another bowl, beat butter until creamy. Beat in peanut butter and continue beating until blended. Add white sugar, brown sugar, and vanilla. Beat in eggs, beating well.

Finally, stir in rolled oats and flour mixture.

Drop dough by level spoonfuls onto a baking sheet with parchment. Flatten with fork.

Bake at 350°F for 8 to 10 minutes or until lightly browned.

Makes 36 cookies.

*Recipe from the Farm and City Cookbook

Tips for a light, fluffy batter:

1. Use softened butter. Beat for 1 minute and then add peanut butter and beat for another minute, making a creamy mixture.

2. Add white sugar first and beat for 1 minute. Add brown sugar and beat for another minute. Add vanilla and beat for another minute.

3. Adds eggs, one at a time, scraping the bowl and paddle down between additions. Mix for 2-3 minutes. Your batter should be nice and fluffy!

4. After the flour and oat addition, mix just until incorporated.

5. Between batches, keep the dough in the refrigerator.

Peanut Butter Oatmeal Cookie Recipe