A Natural Approach to Health, with Rhonda Nolan, NTP

Posts tagged ‘blood sugar’

Gluten Free Peanut Butter Cake

I have been gluten free for over 2 years.  In the early days after throwing all-things-gluten out of my life, I felt a strong need to find substitutes for some of my favorite foods.  This is a normal response – and that’s ok.  But finding “healthy” versions of gluten free foods in the health food section of the store has been a challenge.  Most all of the baked goods rely on starches added to rice or nut meal.  These starches are hard on blood sugar regulation, as they contain Amylopectin A, which is a uniquely digestible starch that causes a greater spike in blood sugar than a candy bar.  Oh, and just so you are aware, wheat also has Amylopectin A.

In those early days of gluten free living, I discovered coconut flour makes a great flour-like substitute.  And as long as you don’t have an egg allergy this works well when you feel the need for some delicious home-made dessert.  Hope you enjoy!

Rhonda’s Gluten Free Peanut Butter Cake

With Chocolate Chips (Optional)

3/4 cube butter melted  

5 whole eggs

1/2 cup creamy peanut butter

1/4 cup coconut palm sugar (low glycemic!)

6 to 8 drops Stevia (or to taste)

1 t. baking powder

2 t. vanilla extract

2 T. cream or milk (coconut milk ok too)

1/4 cup (+ 1 T. coconut flour if needed)

3/4 cup gluten free semi-sweet chocolate chips (optional)

With mixer beat all ingredients except coconut flour and chocolate chips.  Add 1/4 cup coconut flour and mix until well blended.  Let sit for a couple of minutes for coconut flour to soak up the liquid. Batter should be somewhat stiff.  If batter is too thin add 1 or 2 T. additional coconut flour.  If too thick add a little more cream or milk. Stir in chocolate chips, if desired.

Grease Pyrex 8 X 8 baking pan with coconut oil (or two 5 x 7” Pyrex baking pans).  Pour batter into pan.  Place in preheated 350° oven and bake for 28 – 30 minutes, until toothpick inserted come out clean.  Remove from oven, let cool slightly before serving.

*Note:  For variety try other nut butters.  You can also adapt this to a fruit and spice cake by removing the nut butter and adding applesauce and cinnamon, or a pineapple/coconut cake, banana cake, etc. Or you can adapt this to a chocolate cake by subbing cocoa powder for the nut butter; just be aware that you’ll need to add additional butter or other maybe coconut oil – and you’ll probably need to increase the sweetener.