2 medium-size zucchini, grated (about 2 cups grated, before squeezing out water)
½ teaspoon salt
½ cup (1 stick) of melted butter
½ cup maple syrup
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
1 cup semi-sweet chocolate chips
½ cup smooth Teddie Peanut Butter
Preheat the oven to 350°F. Grease a 9×5 inch loaf pan and set it aside.
Lay a clean towel on the counter and spread the grated zucchini out in an even layer, sprinkle with ½ teaspoon salt, cover with another towel, and let sit for 10 minutes. Squeeze out any excess water and pat the zucchini dry.
In a large bowl, mix the melted butter, maple syrup, eggs, and vanilla extract until combined. Add in the grated zucchini, stirring well.
Add the flour, baking soda, cinnamon, and salt, and mix until just combined. Fold in the chocolate chips.
Dollop the Teddie peanut butter in teaspoon-sized amounts directly into the batter. Gently swirl the peanut butter in, being careful not to overmix.
Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until the center is just set. (Tip: if the top is browning before the center is done cooking, cover with foil.)
Let the zucchini bread cool for at least 20 minutes before slicing. Top with butter, Teddie Peanut Butter, and a drizzle of maple syrup.
Store in an airtight container in the refrigerator for up to a week or in the freezer for up to a month. To reheat, warm slices in a skillet on the stove.
Teddie Peanut Butter, Strawberry Jelly, & Cinnamon Rolls:
1 package of Cinnamon Rolls
Strawberry or raspberry jelly
Teddie Peanut Butter, Smooth
Cream Cheese Icing:
4 ounces cream cheese, room temperature
4 tablespoons unsalted butter, room temperature
1 cup of powdered sugar
1 teaspoon vanilla extract
Pinch of salt
¼ – ⅓ cup of milk (your choice! We like whole milk)
Teddie Peanut Butter, Strawberry Jelly, & Cinnamon Rolls Directions:
Preheat oven to 350°F. Remove cinnamon rolls from the package and transfer them to a large cutting board or countertop.
Gently separate and unravel cinnamon rolls until you have long strips of dough. Spread a thin layer of jelly atop each strip of dough, followed by a thin layer of Teddie peanut butter. Gently roll the dough strips back into their roll shape and place them on an ungreased baking sheet, about 2 inches apart.
While the rolls are baking, make the icing.
Bake the rolls on the center rack of the oven for 18-20 minutes, or until golden brown.
Cream Cheese Icing Directions:
In a medium bowl, combine the cream cheese and butter and whisk until completely combined and smooth.
Add vanilla and salt and mix well.
Whisk in powdered sugar until fully blended.
Add milk, 1 tablespoon at a time, until the icing reaches a pourable, but still thick, consistency.
Remove the rolls from the oven and let cool slightly.
Pour and spread the icing evenly over the warm rolls in the pan, making sure the tops of the rolls are completely covered.
SERVINGS: 5-6 (depends on the number of rolls)
With just five ingredients, a jar of Teddie Peanut Butter Overnight Oats for breakfast will help you power through your day.
Add almond milk, chia seeds and maple syrup when there is about 2 tbsp of Teddie Smooth Peanut Butter left in your jar and stir with a spoon to combine. The peanut butter doesn’t need to be completely mixed with the almond milk.
Add oats and stir a few more times. Then press down with a spoon to ensure all oats have been moistened and are immersed in almond milk.
Cover securely with a lid or plastic wrap and set in the refrigerator overnight, or at least 6 hours.
The next day, open and enjoy as is or garnish with desired toppings.
Overnight oats will keep in the refrigerator for up to two days, though best within the first 12-24 hours.
NUMBER OF SERVINGS: 1
This recipe for Flourless Chocolate Chip Mini Muffins is made with simple ingredients that come together to make fluffy and tasty treats.
1 medium ripe banana, peeled
1 large egg
½ cup Teddie Smooth Peanut Butter
3 tbsp honey (agave or maple syrup may be substituted)
1 tbsp vanilla extract
¼ tsp baking soda
A pinch of salt, optional and to taste
½ cup mini semi-sweet chocolate chips
Preheat oven to 400°F. Prepare mini muffin pans by spraying with cooking spray.
In a blender, add first 7 ingredients (through optional salt) and blend on high speed until smooth and creamy. About 1 minute.
Add chocolate chips and stir in by hand; don’t use the blender because it will pulverize them.
Using a tablespoon or small cookie scoop that’s been sprayed with cooking spray (it helps batter slide off the spoon or scoop easily), form rounded 1 tablespoon mounds and place mounds into prepared pans. Each cavity should be filled to a solid 3/4 full.
Bake for 8 to 9 minutes, or until the tops are set, domed, springy to the touch and a toothpick inserted into the center comes out clean, or with a few moist crumbs, but no batter.
Due to their small size and oven variance, make sure to watch your muffins closely, and bake until done.
Allow muffins to cool in pans for about 10 minutes or until they’ve firmed up and are cool enough to handle.
Muffins are best fresh but will keep airtight at room temperature for up to 5 days or in the freezer for up to 4 months.
NUMBER OF SERVINGS: About 17 mini muffins
Don’t let the cauliflower scare you away! Our Teddie Smoothie Bowl has just 4 ingredients and is easily customizable with fun toppings to fit your tastes.
½ cup frozen blueberries
½ cup frozen cauliflower
¼ cup plain Greek yogurt
¼ cup almond milk
2 tbsp Teddie Smooth Peanut Butter
Mix all ingredients in blender, add toppings and enjoy!
NUMBER OF SERVINGS: 1
This Blueberry Peanut Butter Smoothie Bowl made with Teddie All Natural Smooth Peanut Butter is a deliciously perfect way to start your day!
1 cup frozen organic blueberries
¾ cup frozen kale
½ frozen banana
1 tbsp flaxseed meal
1 tbsp Teddie All Natural Smooth Peanut Butter
½ cup unsweetened almond milk
Enjoy Life vegan mini chocolate chips
Purely Elizabeth original granola
1 Simple Mills pumpkin muffin
In a blender combine the blueberries, kale, banana, flaxseed meal, peanut butter and almond milk.
Blend until smooth.
Pour and top with Enjoy Life’s vegan mini chocolate chips, chia seeds, hemp hearts, Purely Elizabeth original granola and Simple Mills pumpkin muffin.
Traditional pancakes get a makeover with these Easy Protein Pancakes. Start your morning off right with a healthy mix of protein, carbs and good fats.
1 tbsp coconut flour
1 tbsp almond flour
1 tbsp flax meal
1 tbsp Bob’s Red Mill oats
1 scoop vanilla Shakeology
A few splashes of cashew milk
1 tsp baking powder
1 tsp cinnamon
1 tbsp honey
1 tbsp hemp seeds
1 tbsp Teddie Peanut Butter
Mix all ingredients together and pour four even pancakes on medium-high heated skillet.
Flip once they start to bubble.
Top with honey, hemp seeds, Teddie Peanut Butter and coconut flakes.
2 egg whites
¼ small onion
½ green pepper
Red pepper flakes
Dollup Siggi’s plain yogurt
½ cup of Mom’s mango salsa
1 Lundberg Family Farms rice thins
1 scoop Teddie Chunky Peanut Butter
1 tbsp Bob’s Red Mill chia seeds
Preheat frying pan on low/medium heat. Combine all ingredients in a bowl. Whisk. Add ingredients to pan. Wait for egg to start to brown slightly around the edges. Flip.
Top omlette with yogurt, a sprinkle of cumin and red pepper flakes. Add mango salsa on the side and rice thin with Teddie Chunky Peanut Butter and chia seeds!
NUMBER OF SERVINGS: 1
Dig into this vibrant Pitaya Peanut Butter Smoothie Bowl as soon as possible. This cool, creamy smoothie bowl pairs perfectly with Teddie peanut butter.
1 frozen pitaya packet
1 cup frozen mango
½ cup frozen peaches
⅓ cup vanilla almond milk
1 scoop protein powder
Blend all ingredients in a blender until smooth. Smoothie will be thick.
1 tbsp Teddie Smooth Peanut Butter
2 tsp cacao nibs
1 tsp honey
Dragon fruit slices
NUMBER OF SERVINGS: 1
Purely Elizabeth Pumpkin Fig Granola
Heaping spoonful of delicious Teddie Peanut Butter
Saute persimmons in cinnamon and add to cooked oatmeal. Top with Purely Elizabeth Pumpkin Fig Granola, sliced strawberries, blueberries, honey and a heaping spoonful of Teddie Peanut Butter.
⅓ cup Purely Elizabeth Ancient Grain Hot Cereal
1 tsp Fourth & Heart Vanilla Bean Ghee
1 organic persimmon
Purely Elizabeth Maple Walnut Probiotic Granola
Teddie Smooth Peanut Butter*
Prepare ⅓ cup of Purely Elizabeth Ancient Grain Hot Cereal by bringing 1 ¼ cups of water or milk to a boil in a medium saucepan.
Stir in ⅓ cup of the cereal and reduce the heat to medium-low.
Stir occasionally for 15-20 minutes and let stand for a few minutes with the heat off. While cereal is cooking, heat up vanilla bean ghee in a sauté pan over medium heat, add diced persimmon and sauté for 5-7 minutes or until soft and tender.
Once the cereal is ready, top it with the sautéed persimmon, raspberries, granola, a warm drizzle of Teddie Smooth Peanut Butter and a sprinkle of ground cinnamon.
*Microwave about 1 tbsp of Teddie Peanut Butter with 1 tsp organic coconut oil for about 30 seconds until melted and creamy.