Apple Peanut Butter Smoothie Hippie Snack Recipes

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APPLES AND PEANUT BUTTER (APPLE SLICES)



Apples and Peanut Butter (Apple Slices) image

Make and share this Apples and Peanut Butter (Apple Slices) recipe from Food.com.

Provided by Marg CaymanDesigns

Categories     Lunch/Snacks

Time 5m

Yield 1 serving(s)

Number Of Ingredients 2

1 firm eating apple (I like Gala the best)
2 -4 tablespoons peanut butter (crunchy or creamy)

Steps:

  • Core and slice apple into wedges.
  • Divide the peanut butter evenly among the slices. I usually spread mine along the inner edge.
  • Enjoy!

APPLE AND PEANUT BUTTER GREEN SMOOTHIE



Apple and Peanut Butter Green Smoothie image

Provided by Molly Yeh

Time 10m

Yield 1 large or 2 small smoothies

Number Of Ingredients 9

1 Honeycrisp apple, chopped
1 squeeze lemon juice
2 heaping tablespoons unsweetened peanut butter or almond butter
1 ounce fresh spinach (about 1/2 cup firmly packed or a nice big handful)
3 ounces fresh chopped kale (about 1 1/2 cups firmly packed or 3 big handfuls)
6 large ice cubes
1/2 cup cold water
Super seed mix, for topping, optional
Optional additions: a few shakes of turmeric, a small chunk of ginger or 2 celery stalks, chopped

Steps:

  • In a high-speed blender (and in this specific order), add the apple, lemon juice, peanut butter or almond butter, spinach, kale, ice cubes and water and blend on high until very smooth (about the time it takes you to refill your ice cube tray and stick it back in the freezer). Pour into glasses and sprinkle with super seed mix, if using.
  • You can also add a few shakes of turmeric, a small chunk of ginger or 2 stalks of celery (chopped). If so, add after the nut butter and before the greens and blend until very smooth.
  • To make these freezer-friendly: In quart-size deli containers or ziptop bags, pack in the apple, lemon, peanut butter or almond butter, turmeric/ginger/celery (if using), spinach and kale. Make a bunch at a time and seal and freeze for up to 3 months. When ready to blend, add the contents to a blender along with 1 cup of water--no need to add ice. Let it sit for a few minutes so that it can defrost slightly, then use a butter knife to carefully break it up into slightly smaller chunks. Blend on high, using the tamper to help everything incorporate, until very smooth. Pour into glasses and sprinkle with super seed mix, if using.

PEANUT BUTTER APPLE CAKE



Peanut Butter Apple Cake image

Make and share this Peanut Butter Apple Cake recipe from Food.com.

Provided by Cntrygrl160

Categories     Dessert

Time 1h

Yield 1 Cake, 6 serving(s)

Number Of Ingredients 11

1/4 cup unsalted butter, softened
1/2 cup peanut butter
1 cup sugar
1 egg
1 1/4 cups unbleached flour, sifted
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1 cup applesauce

Steps:

  • Preheat oven to 350°F.
  • Cream butter, peanut butter and sugar.
  • Add egg and beat well.
  • Sift dry ingredients together and add them alternately with applesauce.
  • Stir until smooth.
  • Line a 8x8x2" pan with wax paper.
  • Pour batter into pan. Bake about 40 minutes or until done.
  • Allow to cool for 5-10 minutes then turn cake out onto a cooling rack. Peel off wax paper.

Nutrition Facts : Calories 463.9, Fat 19.7, SaturatedFat 7.4, Cholesterol 55.6, Sodium 721.4, Carbohydrate 66.2, Fiber 2.7, Sugar 35.5, Protein 9.3

HEALTHIER APPLE PEANUT BUTTER BREAKFAST COOKIES



Healthier Apple Peanut Butter Breakfast Cookies image

I adapted Tish's Apple Peanut Butter Breakfast Cookie recipe to be a little bit healthier for me and thought I would share with all.

Provided by Mandus

Categories     Drop Cookies

Time 1h5m

Yield 48 cookies, 24 serving(s)

Number Of Ingredients 18

1/2 cup butter
12 tablespoons ground flax seeds
1 cup crunchy peanut butter
1/4 cup granulated sugar
1/4 cup Splenda Sugar Blend for Baking
3/4 cup brown sugar
2 eggs, beaten
1/4 cup applesauce
1/2 cup white flour
1/2 cup whole wheat flour
1/2 cup wheat germ
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 3/4 cups quick-cooking oats
1 1/4 cups raisins
1/3 cup carrot, finely grated
1 medium granny smith apple, finely grated, including juice

Steps:

  • Preheat oven to 350 degrees.
  • Combine butters, flax, and sugars in large bowl.
  • Beat in eggs and applesauce.
  • Combine flour, wheat germ, baking powder, baking soda, and cinnamon.
  • Add flour mixture to creamed mixture at low speed and beat until blended.
  • Stir in oats, raisins, apple, and carrot.
  • Drop by measuring tablespoonfuls onto ungreased baking sheet. (I used a medium Pampered Chef scoop.).
  • Bake for 10-12 minutges or until just brown around edges. Do not overbake.
  • Cool 2 minutes on baking sheet.

Nutrition Facts : Calories 242.9, Fat 11.8, SaturatedFat 3.7, Cholesterol 25.7, Sodium 166.2, Carbohydrate 31.1, Fiber 3.7, Sugar 16.1, Protein 6

APPLE, PEANUT BUTTER, CINNAMON OATMEAL SMOOTHIE



Apple, Peanut Butter, Cinnamon Oatmeal Smoothie image

Make and share this Apple, Peanut Butter, Cinnamon Oatmeal Smoothie recipe from Food.com.

Provided by Jennycooks

Categories     Breakfast

Time 2m

Yield 2 Cups, 1 serving(s)

Number Of Ingredients 8

1/4 cup old fashioned oats (uncooked)
1 1/2 teaspoons chia seeds
1 cup unsweetened almond milk
1/4 cup low-fat yogurt (Greek yogurt recommended)
3/4 cup applesauce
2 tablespoons pb 2 powdered peanut butter
1/2 teaspoon cinnamon
1 tablespoon maple syrup

Steps:

  • Add oats and chia seeds to blender; blend on high until texture of flour. Add milk to blender; use spoon or spatula to stir in oats/chias from bottom. Add yogurt. Add applesauce, peanut butter (or PB2), & cinnamon. Blend on high until desired smoothness. Taste and add sweetener, if needed. Blend again. Transfer to pint (2 cup) jar or container; refrigerate overnight, or a minimum of 4 hours, so oats & chias can soften. Will keep in refrigerator at least 2-3 days. Shake before drinking.
  • IF TOO THICK after the fridge soak, add more juice or milk and shake jar/container or return to blender to combine.
  • FOR A SMOOTHER CONSISTENCY, return to blender after the fridge soak and blend again.
  • TO FREEZE: May be frozen after the 4 hour soak in the fridge. To thaw, move to fridge a day ahead so it is thawed for drinking the next day. For faster thaw, place frozen jar/container in bowl of cold water on the counter for 1-2 hours. Shake before drinking.

Nutrition Facts : Calories 315.9, Fat 2.6, SaturatedFat 0.9, Cholesterol 3.7, Sodium 100.2, Carbohydrate 70.6, Fiber 5, Sugar 16.6, Protein 6.3

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