Remember way back when…when I every so often published “guest posts” from good friends in my foodie community?

Well, the time has come again for some foodie friend loving shares.

This time, Ben from The Online Grill approached me with the idea of sharing his deliciously luxuriant and seriously simple Gluten-Free Peanut Butter recipe on the blog.

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After seeing his photos and researching some of his work, I happily obliged.
What a treat!

“Ben is an avid cycling fanatic and writer over at  The Online Grill. When he’s not thinking about where to hit next on his bike, he’s thinking up new ways to replenish his energy levels. Luckily, this is best done via his second-favorite pastime: Eating.”

Since (finally) buying a blender a few months ago, I have been obsessed with making blender-based recipes. I’ve made hummus, sriracha, smoothies… even Chili Paste. However, one of my absolute favorite recipes that I keep coming back to is this Peanut Butter Bread recipe.

This super easy recipe can be made in mere minutes before being chucked in the oven. And, what’s more…is that it’s delicious. It’s gluten-free and it rises brilliantly – serving as the perfect vehicle for butter, jam… maybe even more peanut butter!

  • Ok I might have gone overboard there.

Anyway, it’s a fantastic breakfast snack, and its use of peanut butter ensures that it’s filling enough to keep you going. I use rice flour to keep it gluten-free, but regular baking flour can easily be used too.

peanutbutterbread
Gluten-Free Peanut Butter Bread

Ingredients:
1 3/4 cup gluten-free rice flour
2 large eggs
1 cup fat-free milk
2⁄3 cup granulated sugar
1 cup peanut butter
1 teaspoon salt
1 Tbs. baking powder

Tools:
blender
9-by-5″ loaf fan

Let’s make this thing:

  1. Preheat oven to 350°F/175°C.
  2. Reach for your blender, and throw in the milk, eggs (break them first, obviously…), sugar and peanut butter.
  3. Blend until smooth.
  4. Add the flour, baking powder and salt. Pulse the blender until the flour is fully mixed in.
  5. Grease the loaf pan and then pour in the batter.
  6. Bake for 50 minutes

That’s it! Once cooled slightly, remove from the loaf pan and slice into generous portions. You can add your choice of spread, or easily enjoy it just as it is. In my experience, this bread only stays fresh for 48 hours, so be sure to enjoy it promptly!

Feel free to reach out to Ben on his site, The Online Grill, or connect with him on Facebook!

Thanks, Ben!!

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