Deliciously Dreamy

While it's great in a sandwich, peanut butter is also pretty perfect in a frappé.

Rachel Grunwell's Peanut Butter Frappé

Peanut butter is so popular in New Zealand kitchen cupboards. Who else remembers racing home from school to raid the pantry and make peanut butter and honey sandwiches? It's a great energy food, full of good fats, to fill our tummies and fuel our bodies. I think I love it even more as an adult. I sometimes put it in celery and eat it as a snack. For a sweet pick-me-up, I spoon peanut butter into plump medjool dates.

The hero ingredient in this frappé is the humble peanut butter. This recipe is a definite favourite with my kids. It’s delicious, thick and creamy, and has the consistency of ice-cream. It’s also dairy- and gluten-free. Peanut Butter Frappé Serves 2 1 frozen banana (peeled) 4 medjool dates 4 tbsp peanut butter (we used Pic’s peanut butter) 1 tsp almond oil pinch vanilla bean

powder 2½ cups ice ¼ cup filtered water Put all the ingredients in a blender and blitz until smooth. Be careful not to over-blend, though, as you don't want it reduced to a liquid. Pour into two cups, or jars, and sprinkle peanuts on top if you feel like being a bit flashy. Share this frappé with a friend or your kids, and drink it slowly and mindfully so that you can savour the delicious, creamy flavour. I dig mine out with a spoon. Smile, too, as you eat – because we could all do with some more positivity, as well as good, nourishing food. Rachel is a mum, marathoner, writer and yoga teacher. inspiredhealth.co. nz @inspiredhealthandfitness InspiredHealthNZ