With only 4 or 5 weeks until Little O makes his appearance and I can technically eat whatever I want I have been starting to fantisise about the list of things I am going to eat immediately post labour. In the meantime I am continuing to experiment with baking things that I can eat safely. My latest successful endeavor was these peanut butter blondies that I adapted from a Peace, Love and Low Carb recipe. They are very low sugar and carb so even if you don’t have GD and are trying to stick to these principles they’d be great for a sweet snack. They are also gluten free!
Gestational diabetes friendly peanut butter blondies
Adapted from Peace, Love and Low Carb
100g no sugar added peanut butter (I use WholeEarth)
60g butter, softened
1/2 cup xylitol
1 cup of ground almonds
1/2 teaspoon bicarbonate of soda
A pinch of salt
100g 85% dark chocolate, chopped into small pieces
Preheat your oven to 160 C. Line a 8 inch x 8 inch square tin with greaseproof paper.
Beat together the peanut butter, butter and xylitol until well combined and smooth. Add the eggs and mix well. Stir in the ground almonds, bicarbonate of soda and salt and then stir in the chopped chocolate.
Pour the batter into the tin and level with a spatula. Bake for 20 – 25 minutes until lightly browned and set in the middle. Allow to cool in the tin before cutting.
Makes 16 squares