Satisfy those cravings! – Healthy Pregnancy Recipe Ideas
May 30, 2017
Janessa Rutter is one busy lady! Janessa is not only a gluten free and vegan food blogger, but is the founder of gluten free granola company Bask & Co. After visiting a naturopath to get some help for some health issues 3 years ago, she was placed on a strict gluten free diet. Having felt immediate relief from her new diet, she began realising that the gluten free foods available didn’t taste very nice and were full of poor quality ingredients that didn’t nourish her. With a few ideas in mind, she began developing her own recipes. After receiving raving reviews from her colleagues, Janessa realised she had created something special that was unlike anything else on the market. So she took a leap of faith and launched her business.
Before Janessa became a new Mum to Easton, we asked her to come up with some delicious recipes using our Dark Roasted Peanut Butter and Smooth Peanut Butter that would subside those pesky pregnancy cravings!
My 2 HUGE pregnancy cravings have been pancakes and peanut butter. Over the past 35 weeks, I have gone through countless jars of Dark Roasted Peanut Butter and eaten what feels like hundreds of pancakes! Here are my 2 favourite creations that I created to satisfy my cravings 😊
Gluten Free Peanut Butter Pancakes with Peanut Butter & Honey Greek yoghurt
Peanut Butter Pancakes
– 1/2 cup gluten free flour (I use Bobs Redmill 1 to 1 baking flour)
– 1/2 tsp baking powder
– 2/3 cup milk of your choice
– 1 tbsp Mayver’s Dark Roast Peanut Butter
In a medium bowl combine flour, baking powder and milk and stir until smooth. Add peanut butter to the mixed batter and stir until mixed in thoroughly.
Warm a frypan on a medium heat and add oil to coat bottom of the pan. Add a couple of tablespoons of mixture and cook for approx. 3 minutes until bubbles start to appear. Flip and cook for another 2 minutes or until golden brown. Repeat until all mixture is used.
Serve with layers of peanut butter and honey greek yoghurt and top with crushed peanuts.
Peanut Butter and Honey Greek yoghurt
– ½ cup plain greek yoghurt (I use Chobani)
– 2 tbsp Mayver’s Dark Roast Peanut Butter
– 1 tbsp honey
Add all ingredients into a bowl and stir until all combined. The mixture will become thick as it is combined.
Chocolate Peanut Butter Protein Balls:
Makes approx. 12 balls
– 1 cup raw peanuts
– 1 cup medjool dates (pitted and packed in tight)
– 3 tbsp Mayver’s Smooth Peanut Butter
– 3 tbsp raw cacao powder
– 1 tbsp mesquite powder
– 2 tbsp unflavoured pea protein powder
– 1-2 tbsp cool water to help bind
Add all ingredients except for water into a food processor and blitz well until combined. The mixture may still be slightly crumbly if so add water 1 tbsp at a time until mixture comes together into a ball.
Roll into balls and store in the fridge for up to 2 weeks in an airtight container.