Peanut Butter Muffins (flour and sugar free)

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Since taking on a primal based diet I’m not missing baked stuff half as much as I thought I would. But people visit, sometimes my daughters get bored of bacon and eggs for breakfast, and occasionally it’s nice to just stuff a bit of sweetly satisfying stodge in your mouth. That’s where these babies come into their own.

They aren’t strictly Primal but you can easily replace the peanut butter with a proper nut butter; I’m just going for full on cheap, mindless and convenient with this recipe. Followers of this blog will know this by now. I am rather childlike in my approach to food. Imagine a happily playing toddler who suddenly decides they need a biscuit. Do they accept, “no problem honey, let me just pop to the shop to buy the ingredients, then we can have a lovely afternoon mixing, rolling out, cooling and then arranging them nicely on a plate”? No. That toddler would let it’s angelic mouth hinge open, tip back it’s sweetly tousled head and let forth an unearthly wail designed to alert the most stretched emergency services to their tragic circumstance. I am that toddler.

Thanks to some nifty silicon muffin trays I can get by with less than five minutes food prep, but with a minimal amount of tweaking there’s no reason why you can’t slop the mixture directly into a cake tin for super-speedy PB blondes or brownies. Embrace your inner needy toddler. Make these right now. Eat them in twenty minutes…

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Blend 300g peanut butter, 3 eggs, 2 tablespoons Truvia and half a teaspoon baking powder. Spoon into muffin tins and bake for 15 minutes at 180c. You can get fancy if you like and add 2 tablespoons cocoa, sprinkle with chia seeds or dollop with sugar-free jam but they are lovely as they are, warm, comforting and a bit squidgy inside.

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Hot Chocolate for Breakfast.

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My youngest (Lily) was in meltdown late last night over a wobbly tooth that was not quite ready to come out but was causing some discomfort and a fear that it would fall out in the night and be swallowed. Rational thought fell on deaf ears; comforting words were drowned out by sobs. Finally I whispered, “hot chocolate for breakfast” in her ear. She smiled, pulled the covers over her head and was asleep within minutes.

If you promise a 9 year old chocolate for breakfast you don’t get to rescind that vow on the grounds that it won’t keep them sustained with balanced and sustained energy from 7am til midday on a school day. I am possibly the strictest parent I know, but even I realise there are limits, of which this broken contract pushes the boundaries a little too far.

Rather than damaging your relationship with your child irrevocably you smugly present this glorious concoction and then gild the lily (as it were) with Sarah Wilson’s Simply Sweet Biscuits which are made from almonds, butter and stevia and thus guarantee that you and your loved ones will leave the house with a glow far superior to the Ready Brek phosphorescence (apologies to anyone not bought up in the UK in the late 70s)

For a family of four thoroughly blend 600ml organic whole milk, 200ml organic double cream, four organic egg yolks, 4 tablespoons cocoa, 1 tablespoon gelatin and your choice of natural sweetener to taste. Then very gently heat it all in a saucepan while frequently whisking.

While you sip on this thick, custardy, rich and ambrosial cup of decadence you can rest assured that not only will the fat and protein keep you sated until lunchtime, the gelatine will help heal a damaged gut (and make your hair, skin and nails strong and shiny), the A & D vitamins will support your thyroid and the chocolate content will ensure that your children love you forever.