Written by Amanda Bootes, Gluten Free Food, Fitness and Lifestyle Blogger from Kent and all around good egg…

It’s no secret that I’m a peanut butter fan – on toast in the AM, on apple slices in the late afternoon, slathered over your body in the PM, wait… what?! So when I was sent a selection of Manilife products, I just knew I had to do something special with them!

I have two quick, delicious and oh-so-moreish peanut butter recipes for you that can be made quicker than you can Instagram and eat!

An incredible Coconut Chicken Satay with Basmati Rice – a simple mid-week dinner that is packed full of flavour. Just spend a quick five minutes before work making the sauce and marinade and let the flavours do the work while you are at work! Ready to quickly cook when you get home. 

It’s no secret that I’m a peanut butter fan – on toast in the AM, on apple slices in the late afternoon, slathered over your body in the PM, wait… what?!


Makes: Four Portions
Time to Make: 30 mins (plus marinating) 

2 Large Chicken Breasts, diced
4 Chestnut Mushrooms1 Courgette
1 Carrot
2 Bok Choy
A Handful of Sugar Snap Peas
150g Rice
1tbsp Vita Coco Coconut Oil
1tbsp of Agave Nectar/Honey
A small handful of Bean sprouts (optional)
A small handful of Peanuts (optional)
1 Lime

Marinade and Sauce

1 tin of Light Coconut Milk (or Alpro Coconut Yoghurt, with 5tbsp water)
4tbsp Agave Nectar/ Honey
4 tbsp Lemon Juice
1 Garlic Clove, Crushed
Small Piece of Fresh Ginger
Salt + Pepper
Fresh Coriander, 6 or 7 leaves
1/4tsp Chili Powder
1/4tbsp Paprika
1/4tsp Cumin
1 Spring Onion

1/2 tub of Manilife Deep Roast Peanut Butter


MANILIFEMake your Marinade/Sauce by combining all ingredients apart from the Manilife Peanut Butter and pour half over your diced chicken breast, cling film and pop into the fridge for six-eight hours or overnight.

Add the second half of your sauce into a blender, add the Manilife Peanut Butter and blend until thick and smooth. Taste and season to your liking. Add more of any of the above ingredients depending on your taste.

Place your rice onto boil for 20-25 minutes or until soft.

Chop all your veggies into bite-sized chunks and grate your carrot.

Heat 1tbsp of coconut oil in a wok/non-stick deep frying pan until melted.

Remove your chicken with a slotted spoon from its marinade and then discard the marinade. (Due to the marinade having raw chicken in, its very difficult to ensure it’s cooked all the way through so I would not recommend using for anything else – having a small amount of sauce in your pan when you transfer the chicken over is okay as the raw juices will cook off in the pan) Cook for 5-6 minutes until browned on the outside.

Add a squeeze of Agave Nectar/Honey and cook for a further 1-2 minutes.

Add all your veggies and bean sprouts, if using, and cook for a further 5-6 minutes.

Add a few splashes of water and cook for a further 3-4 minutes.

Add your Satay sauce, coat all the ingredients and cook for a further 3-4 minutes.

Drain your rice, and stir through a few leaves of coriander.

Divide your rice between four bowls and top with your Coconut-Satay, sprinkle on your extra peanuts.

Add a 1/4 of lime to each bowl and enjoy.


Secondly are these delicious Banana, Cinamon and Chocolate Orange Peanut Butter Baked Doughnuts, a mouthful to say and a mouthful you want! Perfect for breakfast, mid-morning snack, to pop into lunch boxes or really to enjoy at any time of the day!

Makes: Six Doughnuts
Time to Make: 30 Minutes

1 Large Banana, Mashed
2 tbsp Vita Coco Coconut Oil, Melted
2 tbsp Agave Nectar
200g Pip and Nut Chocolate Orange Peanut Butter
1 tsp Cinnamon
3 tbsp of Coconut Flour
1 tsp Baking Powder
Pinch of Pink Himalayan Salt

2 tbsp Pip and Nut Maple Peanut Butter
2 tbsp Vita Coco Coconut Oil

Coconut Flakes
Almond Flakes

Pre-heat your oven to 180 c/ 350f/ Gas Mark 4

Mix together the banana, peanut butter, coconut oil, maple syrup and combine until at a batter consistency.

Add in your coconut flour, baking powder and salt and stir until fully combined.

Leave to stand for five minutes. Grease your doughnut pan while you wait.

Spoon your mixture into a sandwich/ziplock back and snip off the end with a pair of scissors. Pipe your mixture into your doughnut pan and gently tap the pan on the counter to ensure the mixture is even.

Bake for 10/15 minutes or until a toothpick comes out clean.

Allow to cool for five minutes in the pan, before turning out onto a cooling rack. Allow to cool completely (around 1hour)

Place your peanut butter and coconut oil in a microwaveable bowl and heat for 30second bursts, stirring in between until melted and combined.

Dip your doughnuts into your peanut butter glaze, gently, to avoid breaking and top with coconut flakes, almond flakes or drizzle over extra Chocolate Orange Peanut Butter and Enjoy!