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)
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.