Tag Archives: peanut butter and date flapjacks

How to make… Peanut Satay sauce

roasted peanuts

This Indonesian-inspired recipe is truly one of my favourites. ‘Satay’ is a fragrant peanut-based sauce traditionally paired with either beef or chicken (served on skewers) in Indonesia and throughout South East Asia.

Don’t restrict yourself to meat based dishes, however, as the sauce makes an excellent accompaniment to plenty of vegetables; like baked aubergine, boiled broccoli and even as a dip for raw cauliflower or crunchy carrot sticks.

One of my favourite vegetarian satay recipes from Indonesia is ‘Gado-Gado’ which usually contains cabbage, beansprouts, carrots, red onion, small tomatoes, red chili, tempeh (fermented soybean), a fried egg (optional), some coriander leaves and a squeeze of lime – all smothered in crunchy peanut butter.

In the UK, peanut butter is now more popular than ever, and this recipe wholeheartedly backs up that statistic. For some more excellent tips with peanut butter, please refer to my previous post, containing a very moreish recipe for peanut butter and date flapjacks.

Peanut satay ingredients

the aromatics: 1/2 onion, garlic, lemon, ginger and sesame seeds

Peanut Satay recipe


  • 1 tbsp peanut or vegetable oil
  • 1/2 onion, finely chopped
  • 1 clove garlic, chopped1 tbsp fresh ginger, peeled and chopped
  • 100g Crunchy Peanut Butter
  • 75ml greek yoghurt or natural yoghurt
  • 1 tbsp lemon juice
  • 2 tbsp soy sauce
  • 1 honey or sweet chilli sauce
  • 1 tbsp sesame seeds, for garnish
  • 1 tsp chopped red chilli or 1 tbsp chilli flakes
    2 tbsp chopped fresh coriander leaves, for garnish


  • To make the sauce, heat the oil in a pan over a medium heat and fry the onion for a few minutes.
  • Add the chopped garlic and ginger and stir. Cook for a further 2 minutes.

    Peanut satay

    Creamy chicken satay

  • Add the chopped chilli or chilli flakes, soy, honey and lemon juice. Add the peanut butter and yoghurt. Bring to a gentle simmer for 5 minutes until thickened, adding water if necessary.
  • Stir in half the chopped coriander and sprinkle with the sesame seeds.
  • To serve, garnish with the rest of the coriander and spoon over other ingredients. Alternatively, serve alongside in a small bowl. 

Peanut butter

To say I’m a peanut butter fanatic would be a drastic understatement. For me, it has an element of unspoken luxury which few tend to acknowledge. The creaminess, the crunch and the fact that is goes together with almost anything means that I tend to consume the stuff by the kilogram each month. I’ll happily spread it on toast, oatcakes, pancakes, you name it. I’ll even mix it into vegetable stews, have it with hot porridge or (if the occasion calls for it) just grab a spoon eat it straight from the jar. Peanuts

In fact, if anyone tells me I put too much peanut butter on my bread, I will stop talking to them. I don’t need that kind of negativity in my life.

I think by now you’re beginning to get the picture.

Peanut butter is a great ingredient to have in the kitchen for several reasons: like making peanut butter biscuits, energy bars and peanut sauces (Satay, for instance). Peanut butter ice cream? Definitely fair game.

PB brands are extremely ubiquitous nowadays and come with varying nutritional profiles. The majority are manufactured using groundnuts, hydrogenated vegetable oils and high quantities of added salt and sugar. There are other brands on the market, however, with no added sugar or salt which use peanut oil or sustainable palm oil and with no additives. Overall, peanut butter contains a good source of healthy fats, protein and fibre making it one of the best energy sources around.

You can read more about the health giving benefits of peanut butter in this Huffintgon Post article.

It’s been around a while too: peanut ‘paste’ was first discovered as a culinary ingredient among American Aztec societies (hat tip to Wikipedia), although its unclear whether this would bear much resemblance to what we call peanut butter today.

But this blog post is all about the recipe below. But before we dig into that, there is one final dilemma: do you prefer your peanut butter to be crunchy or smooth?

As long as it’s spread on thick, either one works for me.

For another great peanut butter recipe, please refer to my post on Indonesian Peanut Satay sauce,

Peanut butter and date flapjacks

Rich, moreish and packed with flavour. Honestly, the amount of fun you’ll have making these flapjacks should be illegal … I’ll see you in jail!

Original recipe credit: Meridian Foods

Jonny's peanut butter and date flapjacks


  • 450g porridge oats
  • 100g self-raising flour
  • 200g dried dates, chopped
  • 25g seeds e.g. sunflower, sesame, pumpkin, carraway
  • 170g Crunchy Peanut Butter
  • 150g butter
  • 150g honey
  • pinch of salt


  • Heat the oven to 170C/Gas 3. Line a 20cm x 30cm baking tin with greaseproof paper.
  • Heat the peanut butter, butter and honey in a saucepan. Stir well as it melts together. Once it’s melted and loose, remove from the heat.
  • Meanwhile, heat the seeds on a medium-high heat for 3-5 minutes, shaking the pan continuously to prevent the seeds from burning.

Jonny's peanut butter and date flapjacks - heating wet mixJonny's peanut butter and date flapjacks - wet mixJonny's peanut butter and date flapjacks - seeds

  • In a large bowl combine the flour, oats, seeds and dates. Combine together with a wooden spoon.

Jonny's peanut butter and date flapjacks - dry mix (3)Jonny's peanut butter and date flapjacks - dry mix (1) Jonny's peanut butter and date flapjacks - dry mix (2)

  • Tip the wet ingredients into the dry ingredients and stir to combine.
  • Tip into the baking tin and press out to the edges and corners. Use the back of a spoon to compact the mixture.

Jonny's peanut butter and date flapjacks - ready to bakeJonny's peanut butter and date flapjacks - fresh from the oven

  • Cook for 20-25mins until it turns golden on top. Let it cool in the tin then cut into 25 small bars (roughly, as shown below) and enjoy.

Jonny's peanut butter and date flapjacks - cut into squares