Recipe Description:
A great peanut flavor, slightly sweet and a thin crispy crust on top. Great breakfast or snack, warm or cold. If I forget to start the oats soaking 24 hours in advanced, I throw in ¼ cup rye flour or flakes to speed the breakdown of antinutrients. This recipe is yummy with any nut butter, make your own with soaked and dehydrated nuts for super nutrition.
This is so good! I used almond milk and coconut oil to make it dairy-free and added cocoa powder for a chocolate peanut-butter version!
I love this! I was making the cinnamon vanilla version and that is amazing but I bought 4kg of peanut butter from my natural foods co-op and was looking for ways to use it when I saw this recipe. It’s FANTASTIC!
this looks amazing. if i make a 9 x 13 pan do i need to store what’s not eaten in the fridge and how long does it keep?
Keeps in the fridge for 10 days