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GO NUTS for peanut butter this National Peanut Day!

GO NUTS this Sunday 13 September with Dandenong Market and much-loved traders Peanut Market to celebrate National Peanut Day! 

Owner Sam Vavasis and his family have been an important part of the Dandenong Market family for more than 40 years now. The team wants to give back to the regular customers who have supported them through these tough times.

National Peanut Day is the nuttiest day on the calendar and, to celebrate, Peanut Market is offering the chance to win 12 months’ supply of their delicious preservative and additive-free Australian peanut butter! And for passionate peanut lovers, yes – both crunchy and creamy are available! 

Click here to enter!

For those craving the taste now, order your nuts, spreads and spices from Vava Pantry today and check out some of our favourite peanut butter recipes below:

Peanut butter cookie recipe

peanut butter cookies

Ingredients
  • 1 cup brown sugar
  • 1 cup peanut butter
  • 1 large egg
  • 1 teaspoon baking powder
Method

Peanut butter cookies are some of the easiest and most delicious types of cookie on the market.

Combine all ingredients in a large bowl (try not to eat the dough)! Divide into twelve and place onto a baking sheet lined with baking paper. Simply cook at 180 degrees for eight to ten minutes before devouring all at once!

Enjoy!

Vegan no-bake peanut butter and choc chip protein bars

Ingredients

DRY:

  • 1.5 cup rolled oats
  • 1/2 cup shredded coconut
  • 1/2 cup raisins
  • 1/2 cup chocolate chips
  • 1/4 cup almonds, chopped 

OPTIONAL:

  • 3 scoops RAW protein powder (chocolate or vanilla)
  • 2 tablespoons flax seeds
  • 2 tablespoons chia seeds
  • 1.5 teaspoon cinnamon

WET:

  • 1 ripe banana (mashed)
  • 1/2 cup maple syrup
  • 1/2 cup peanut butter
  • 1 teaspoon vanilla extract
Method

Combine all dry and optional dry ingredients in a large bowl. In a smaller bowl, mash ripe banana, and add all wet ingredients and mix well.

Spread mixture into 8×8 or 9×9 baking dish lined with plastic wrap or waxed paper. Press until flat

Place dish in freezer for a few hours, or until firm. Remove from dish and carefully cut into 15 squares/bars or logs. For easy grab-and-go snacks, wrap bars individually in plastic wrap.

Store in fridge or freezer for up to a month. These bars soften quickly at room temperature.

Makes 15 protein/granola bars

 

Healthy Snickers smoothie

Ingredients
  • 1 cup almond milk
  • 1 frozen banana, cut into large chunks
  • 2 tablespoons peanut butter
  • 1/8 teaspoon vanilla extract
  • 1.5 teaspoon cacao powder
Method

Blend all of your ingredients in a high-power blender until combined. Add ice to thicken the consistency.

 

Mouth-watering chicken satay

Ingredients
  • 2 garlic cloves, crushed
  • 100g crunchy peanut butter
  • 2 tablespoons reduced-salt soy sauce
  • 1 long red chilli, finely diced
  • 400g chicken breast fillets, sliced into long strips
  • 1 tablespoon olive oil
  • 2 limes, cheeks cut from each, to serve
Method

In a medium bowl, mix together garlic, peanut butter, soy and chilli. Coat chicken with sauce and thread onto skewers.

Heat oil in a large chargrill pan over medium heat. Add skewers and cook for 4-5 minutes, turning, or until charred and cooked through.

Serve with a fresh spring salad and top with lime juice – delish!

 

 

 

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