Easy Peanut Cookies!

Do you ever just need a quick cookie fix? Get that sweet tooth for a soft and chewy peanut butter cookie? Your running short on time? Then this super easy peanut butter cookie recipe is perfect for you. You only need 3 ingredients so their super easy to make when your running low on grocerys or are shopping on a budget but still want to make a fun dessert or snack. You can also make these cookies with the option of haveing them refined sugar free by using coconut sugar, which I sometimes love to use as it adds a slight caramel flavour and less crystalised texture than caster sugar can sometimes give.

You can also change this recpie up to suit your prefences, allergys and what you have at home. I persanolly like to use crunchy peanut butter for this recipe but you could use smooth peanut butter, almound butter, hazelnut butter, or if your not big on nut butters you could try this recipe with a seed butter like sunflower seed butter. This recipe is also great as it is naturally gluten free and dairy free, so is perfect if you want to make a snack to share at a BBQ that everyone can enjoy or trying to come up with a present option for a gluten or dairy free freind.

I came up with the Idea for this recipe as I was experienting with makeing gluten free choclate scones which required a beaten egg glaze and as I was only makeing 3 experiemntal scones I used very little of the egg. This got me googling super easy recpies that use one egg, which to my suprise didn't come up with very many good ideas. There was mainly time consuming quiches or questionable looking egg bites. Therefore I came up with this recpie based on the ingredients that I had around at me.

There is also no need for any specalist equitment for this recipe, with only a bowl, spoons and a tray needed for this recipe and obviously an oven to bake them in to! (Although you could experiemnt with them going in the air fryer). These ones would be super easy and fun to do with kids to as there so simple to make.

If you have any feedback or do try this recipe let me know in the comments on my instagram @rubysgfkitchen or in the feedback section on this site. Heres the recipe...

Ingredients

4-5 Tablespoons of peanut butter

1 Egg, beaten

4-5 Tablespoons of coconut or caster suger

Method

1. Line a large baking tray with baking partchment and grease it. Preheat your oven to 180 Degrees Fan.

2. In a large mix the beaten egg, sugar and peanut butter together until it forms a thick sticky dough (Start with 4 tablespoons of each the peanut butter and sugar and add the extra tablespoon if your mixture is to liquid).

3. Spoon a heaped teaspoon of the dough onto the tray and smooth down into a round cookie shape with the back of a spoon. Repeat this until all the dough has been used.

4. Bake the cookies in the oven for 9-10 minutes.

5. Allow them to cool on the tray for at least 5 minutes before removing from the tray and enjoying!

Thank you for reading,

Ruby x`

Blue Garden Lebanese Restaurant Review!

On a work trip with my dad, we went on the hunt for a gluten free dinner near are acommidation pretty late at night so are options where limited. This is a resturant that we happened to stumble upon and thought that we would check out the menu, and suprisingly found loads of gf symbols all over the menu which gave me loads of choices to choose from.

Before our food arrived, are waiter bought out a mezze of small nibbley bits to start which included pickled vegtables, a whipped yoghurt and honey which I was'nt a huge fan off but my dad absolutly loved, a hot sauce which I was obssesed with and some hummous and bread. Initally they did'nt bring out any gluten free bread, but went out to especially buy me some warbotons rollls which was so kind! They were super soft and great to dip in the different sauce options.

In order to try a range of food options, I chose a range of three starter options which where a board of falaphels with a tahini sauce, a fava bean stew and a spicy potaoto with grilled pepper mix.

My faveirote of these dishes has to be the falaphels, they were super crisp and full of a herby chickpea flavour. The tahini sauce was a perfect accompinmant as it was creamy with a slight sesame flavour. It was perfect when mixed with the inital spicy sauce that was bought out as it created a combination of the crisp falaphel, spice from the sauce and creaminess from the tahini. These falaphels where definety the best that I have ever tried so if you do visit the Blue garden lebanese resturant these are a must try dish.

Another great acommnimant to the tahini and spicy sauce combination was the batata harra which is cubes of fried potato with garlic, sweet pepper, coriander and chilli. This dish was packed with flavour, with the soft potatos takeing up all the flavour of the ingreidents it had been fried with. This is one that I am definelty going to try to recreate for a quick uni meal to go with something like a piece of salmon.

The last dish that I tried was a fava bean stew in a tomato based sauce with a creamy topping. I loved the flavours of this one as it was a mix of herbs, spice and rich tomato flavour but I was'nt sold on the texture as I have never had anything like it before. The beans were'nt entirely whole, with the beans being ground up into the stew. However due to the strong flavours it acted as a great dip for the gluten free bread, falaphels and cucumber slices that where given to us.

Now being pescetarien I can't tell you much about the meat dishes other than the fact that there was a lot of gluten free meat dish options includeing shawamas and soups. My dad had the chicken shawama which he really enjoyed and we could see through to the kitchen makeing it fresh! There was even a few gluten free dessert options includeing fresh fruit, a choclate tart and ice cream.

Let me know if you try out this resturant and if theres any dishes that you try that you think I should try! Head over to my instagram @rubysgfkitchen to comment and keep up with my regular posts.

Thank you for reading,

Ruby x

Apple Muffins!

So the other day we had some softening apples and my mum asked me to do something with them. So I was trying to come up with something easy to make that would be a grat bake to kick off the start of september and I thought about these, my super easy apple muffins packed full of grated apples, raisins, pecans and maple syrup topped with a sprinkle of brown sugar to get that lovely caramel couler and flavour.

Now you can use any type of nut that you want to in these so its super versatile to the ones that you have at home.

These are also great for a variety of different occasions such as topped with some yogurt, fruit and nut butter for a quick breakfast or take on the go as an easy snack or you could even serve it with ice cream or custard as an easy dessert.

You could even switch up the fruit if you wanted to depending on the type of fruit you've got, fruits such as pears or plums would work great in these. If you wanted to add some veggies you could mix one of the fruits like the apples with a bit of grated carrot or courgette for a bit of variety!

For me this is the ideal bake for the autumn, the spices make them feel really warm and cozy and they could be great decorated with some icing to celebrate halloween to!

Here are the answers to a few Questions that you might have going into the recipe for these apple muffins:

Are they gluten free?

Yes off course, all the recipes I create are gluten free made with gluten free flour you would never know that these are gluten free.

Are they dairy free?

No but you could do some simple switches to make them dairy free to! The butter can be switched for a dairy free alternative, dairy free milk like almound milk, and thats it!

Are they vegan?

No but you can make the changes for a dairy free muffin as well as switching the three large eggs for an egg alternative such as mashed bannna, a flax egg, a chia egg or a prepackaged egg replacement.

Do you need any special equitment?

No but I use a hand whisk to mix the muffin batter together as well as needing a muffin tin with muffin cases to make these muffins.

How long will they last?

They should last for a few days in an airtight container, prefurabley in the fridge however they will last much longer if you freeze them.

Anyway here is the recipe, head over to instagram @rubysgfkitchen to tell me how this recipe goes for you.

INGREDIENTS

FOR THE MUFFINS

175g Gluten free self raising flour

175g Butter, softened

175g Caster suger

3 Large Eggs

3 tbsp Milk

1/2 tsp Zanthem Gum

1 tsp Baking Powder

4 tbsp Maple syrup

1tsp Ginger

1 tsp Mixed spice

1 tsp Cinnamon

4 Apples

10g Brown sugar

10 tbsp Raisins

85g Pecans, 70g chopped

METHOD

1. Preheat the oven to 180C and line a 12 hole muffin tin with muffin cases.

2. Beat the flour, butter, caster sugar, eggs, milk, zanthem gum, baking powder, maple syrup, ginger, mixed spice and cinnamon in a bowl with an electric hand whisk.

3. Into the bowl mix in the raisins, 70g chopped pecans and great in 3 apples to mix in.

4. Scoop equal amounts of batter into each case and top with the leftover pecans and pieces of the last apple sliced, sprinkling each one with brown sugar.

5. Bake the muffins for 15-20 minutes or until a knife inserted in the middle comes out clean. Leave them to cool completely and then enjoy!

I hope you enjoyed reading this and that it inspired to give bakeing these muffins a go!

Ruby x