Peanut Butter Maple Rolls



Peanut Butter & Pure Maple Syrup

A Marriage Made In Heaven!

 As I photographed this recipe with my iPhone…I couldn’t help but be torn between conflicting feelings of irritation and excitement.  As I explained in my last post, my camera is broken, yet again.

My feelings of irritation are probably obvious; my iPhone doesn’t quite hit the mark for food photography, something I’ve really learned to love and is equally as much a part of my blog as the recipes.

The excitement however, comes from the sweet, sweet, knowledge that my new camera will be arriving Friday. Yes, I ordered myself not only a new camera and lens kit, but a new, stronger, zoom lens.

The zoom lens isn’t for cooking, of course. Have I told you that New Hampshire has absolutely gorgeous birds? Just over the last few days we’ve had Blue Jays, Black Capped Chickadees, Dark Eyed Juncos, Red Breasted Nuthatch, and a breathtaking Cardinal visiting our bird feeders in the backyard. My neighbor informed me that we’ll be seeing at least 100 different species of birds throughout the year.

I love to watch birds. In fact, I could stand at the back windows and watch birds all day. I could cook all day, watch birds all day…not a bad life here in the granite state.

But alas, reality calls and a dusty house and laundry await me.

See you soon ~ April


Peanut Butter Maple Rolls with Streusel Topping

4 Tbsp. Earth Balance Soy Free Natural Butter Spread

1/2 Cup Sugar

1 Cup Almond Milk,warmed but not hot to the touch

2 Eggs

1/2 Cup Canola Oil

2 tsp. Pure Vanilla

1 1/2 Tbsp. Yeast, stirred gently into the warmed almond milk

1/2 Cup Buckwheat Flour

1/2 Cups Sorghum Flour

1/2 Cup Mama’s Almond All Purpose Almond Flour

1 3/4 Cups Potato Starch

3/4 Cup Tapioca Flour

4 tsp. Xanthan Gum

4 tsp. Baking Powder

1 Good Pinch of  Kosher Salt

1 16 0z. Jar of Organic Crunchy Peanut Butter

1 Cup Dark Brown Sugar, packed

1/4 Cup Pure Maple Syrup

Streusel Topping

1/4 Cup Earth Balance Soy Free Natural Butter Spread

1/4 Cup Granulated Sugar

1 Heaping Tablespoon Dark Brown Sugar

1/2 Cup Mama’s All Purpose Almond Flour

Pinch of Kosher Salt


Cream the butter and sugar in a mixer. Add the eggs, oil, and vanilla, and set aside (do not mix). Warm the almond milk and add yeast. Set aside.

In a large bowl add the buckwheat, sorghum, all purpose flour, tapioca flour, and potato starch. Whisk. Add the xanthan gum, baking powder, and kosher salt. Whisk again to combine.

Pour the almond milk yeast mixture into the bowl with the other wet ingredients. Mix, scraping down sides to combine thoroughly.

With the mixer on low, slowly add the dry ingredients until incorporated. Scrape down sides and mix on medium to high for 1 minute.

Flour parchment paper and place dough on parchment. Sprinkle with flour.


Pat out dough and roll out with a floured rolling pin to about a 1/4 inch thickness.


Spoon half of the peanut butter onto the dough. Carefully spread the peanut butter with the back of a spoon. Add the remaining peanut butter and connect “the dots” with the back of the spoon. Once the majority of the dough is covered, it will be easier to smooth.



Sprinkle the peanut butter with the dark brown sugar.


Carefully roll the dough.



Slice and place into a prepared 9×13 baking dish. Set aside.


Place all of the streusel ingredients in a medium bowl and crumble together with fingers quickly until it resembles course crumbs. Sprinkle over the top of the rolls. Cover the rolls with oiled plastic wrap and allow to rest in a warm place for 30 minutes.


Drizzle half of the pure maple syrup over the rolls.


Bake at 350 degrees for 30 minutes or until toothpick comes out clean. Start checking at 25 minutes.


Remove from oven and drizzle with remaining maple syrup.


No Bake Cookies – Sweet Satisfaction in a Pinch


We’ve all had them.

They’re really no big deal, but they are quite tasty.

A simple cookie, made from simple ingredients that most of us always have available in our pantry.

Sometimes I need a little reminder that when I head to the kitchen to make something,

it doesn’t have to be a long, drawn out, adventure that requires 30 ingredients and five hours of my time.

The simple things in life are enjoyable too!

Chocolate, Peanut Butter, and Oats –  No Bake Cookies

*Makes about 20 cookies, depending on how small or large you like them

2 Cups Granulated Sugar

4 1/2 Tablespoons Cocoa Powder

1/2 Cup Non-Dairy Butter (I use Earth Balance Soy Free)

1/2 Cup Almond Milk (I use Almond Breeze Unsweetened)

1 Cup Chunky Peanut Butter (I use organic)

1 teaspoon Pure Vanilla Extract

3 Cups Gluten Free Rolled Oats (I use Bob’s Red Mill)

Place a piece of waxed paper on the counter. In a medium saucepan add the sugar, cocoa, butter, and milk. While stirring, bring to a boil and allow to boil for 1 minute.  Remove from heat. Add peanut butter and stir until combined. Add vanilla and oats and combine thoroughly.

Working quickly, drop mixture by the spoonful onto waxed paper and allow to cool.

Peanut Butter Granola Bites

1 Comment

I should be packing my clothes and doing other numerous things to prepare for our camping trip tomorrow. It seems that regardless of whether one camps in a tent or a trailer, the preparation for these types of vacations is labor intensive. But for some reason, I thought that creating a new recipe and blogging about it in the middle of all of that sounded better than hauling things out to the trailer. And really, all the items needed for making Red Mojitos were packed last night. So the most important things have already been accomplished, right?  The other things like clothing and food can wait just a little longer.

Ever since I made the Granola Bars – Movita Style, I’ve had oatmeal on the brain. What I mean is, I keep thinking about all of the endless ways to make different types of granola treats with different ingredient concoctions. Simple, tasty, little treats that aren’t hugely time-consuming and that taste good.

Here’s today’s invention. Super easy but packed with flavor and texture. A perfect little snack or pick me up. They seem to hold together quite well and I think they would also be nice for traveling, hiking or mt. biking.

Peanut Butter Granola Bites

Preheat oven to °350 (Makes about 24 balls)

3/4 Cup Slivered Almonds

3 Cups Gluten Free Rolled Oats, heaping

Place the almonds and oats on a baking sheet covered with parchment paper. Toast in the oven for about 10-15 minutes or until you can begin to smell the oats and they are just slightly starting to turn color.

While the nuts and oats are roasting, measure out the following ingredients and set aside:

1/4 Cup Honey

1/4 Cup Dark Brown Sugar

1/4 teaspoon Sea Salt

2 teaspoons Pure Vanilla Extract

3/4 Jar of Gluten Free, Organic, Crunchy Peanut Butter

2 or 3 Squares of Semi-Sweet Baking Chocolate (Yes, it’s gluten and dairy-free), roughly chopped

Remove oats and nuts from the oven and pour into a large mixing bowl. Add the honey, brown sugar, sea salt, vanilla, and peanut butter. Stir well until all ingredients are combined. Quickly fold in chocolate.

Form into balls and place back on the parchment lined baking sheet.

Bake for 10 minutes, remove from oven and allow to cool (or, eat them hot…equally delicious!). Store in a plastic zipper back.