This recipe re-emerged when I gave an old recipe book to Catherine. The day after I gave it to her she presented me with an envelope of hand written recipes that had been lost within the pages of the book. I had forgotten all about this incredibly simple, gluten-free delight.
Here is the recipe for the peanut base. It can be topped with any sort of chocolate topping that you want. A thin layer of melted chocolate or a frosting would be great. I have included a link below for a simple and old fashioned icing made with cocoa. This is a good one if you want the icing to set so the slice can be cut and packed in layers in a plastic pot for travel.
Ingredients
375g raw peanuts
2 eggs
1 cup sugar (white or raw)
3/4 teaspoon baking powder
Method
1. Mince peanuts in food processor
2. Add baking powder and whiz to mix in
3. Beat eggs until thick and creamy
4. Mix in sugar and beat again
5. Combine egg mix and peanuts
6. Line base of brownie or slice tin (27cm x 17.5cm x 3cm) with baking paper
7.Spread mix in tin. Smooth surface
8. Bake at 180celsius for 35 minutes
9. Take care not to overcook as it can easily become dry and hard to cut.
10. Ice while still warm in tin
11. Once cool, tip out of tin and cut
12. Store in an airtight container.
Click here for a Simple chocolate icing recipe.
There are some recipes that are timeless. Do you remember the 70s and 80s when the 'in thing' was the prawn cocktail- nude, little prawns hanging over the side of a dish containing the ubiquitous thousand island dressing? Let's not forget the shredded lettuce. Just in case you have forgotten, I found a photo on Wikipedia to jog your memory.
I will not dwell on prawn cocktails any longer but rather I will share the simplest peanut satay sauce you will ever make. Many years ago I found a recipe that didn't require roasting peanuts, grinding peanuts, mixing things with the peanuts, etc,etc. It was great and I made it many times but often I would either not have all the ingredients in the house or forget to put something in because I no longer used the recipe.
Fast forward a few more years and I was looking for tasty recipes for my annual family get together. The weather in Brisbane in April is beautiful and perfect for a barbecue so we decided to cook chicken sticks and sausages and anything else our guests wish to bring with them.
I didn't even look for the recipe this time.
My peanut satay sauce now has only 3 ingredients.
1 can coconut milk
6 tablespoons crunchy peanut butter
3 tablespoons sweet chilli sauce- more if you like it hot.
(This makes a large quantity.)
Method
Heat slowly and stir until well combined.
Simmer until desired thickness.
If the sauce starts to separate, stir vigorously and it will recombine.
Ideal accompaniment for any meats, to dip raw vegetables in or spice up roasted veggies.
