Peanut Butter And Chocolate Rusks Recipe

The other morning we woke up to discover that the water had been turned off at home due to some work that the water department was doing on the pipes down the road. Thankfully I had water in the upstairs kettle as I do not get out of bed without a cup of coffee inside of me. The other thing that needs to happen before I leave home is a shower! But, no water meant no shower! Thankfully we are members of a gym and so I decided to grab a quick training session and shower there before heading to work. I chose to skip my 15 minutes of elliptical walking to warm up as I was short on time. I wanted to leave the gym by 7h30 and I did my weight training and stretching before grabbing a shower. I drove down the road to work and got stuck into my day. It was only when I was driving home that I realized I had not eaten anything before going to gym. Dave and I do not eat starch at night and so I am not sure where I found the energy to get through my session. What I do know is that the 4 kilometres I walk on the elliptical would have seen me passing out without any food inside of me. I decided there and then that I would keep a batch of rusks in my gym bag for times when I need to fuel up before training. These peanut butter and chocolate rusks got the thumbs up from Dave and I love them. They are full of flavour and of course a healthy treat! If you don’t have spelt flour use more of the self-raising flour, or add an alternative of your choice.

Peanut Butter And Chocolate Rusks Recipe

Ingredients:

Method:

Preheat the oven to 180° Celsius

Line a loaf tin with baking paper

Place the dry ingredients into a large mixing bowl and mix

Add the peanut butter and mix in

Mix together the egg, yoghurt and butter

Make a well in the centre of the dry ingredients and pour in the liquid ingredients

Mix until well combined

Pour the batter into the loaf tin

Bake for 45 minutes

Remove from the oven and leave to cool completely on a wire rack

Preheat the oven to 40° Celsius

Cut into chunks and bake for 3 hours to dry out

Cooks Notes:

If you use a peanut butter that is salted and / or contains sugar, adjust the ingredients accordingly

2.4

http://tandysinclair.com/peanut-butter-and-chocolate-rusks-recipe/

Recipe from Lavender & Lime Blog ALL RIGHTS RESERVED http://tandysinclair.com

What I blogged:

Dave and I are away in the UK and we will be back at work on the 8th of May. I will start replying to blog comments then. You can read our daily diary of our trip by clicking here.

Tandy

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About Tandy Sinclair

I am passionate about regional, sustainable and seasonal produce. I live in Gordons Bay in a cottage with my husband, our three dogs, a tortoise and a fish. We are busy building a house which is an adventure all in itself. Each year we visit a new place to experience the food of the area.