When I discovered I had a gluten sensitivity, it meant a huge shift in the way that I cooked. I used to eat breakfasts filled with flour — homemade pancakes, biscuits, waffles, French toast and plain toast from our homemade bread. We had homemade rolls and bread at lunch and dinner, and we usually had some type of dessert daily, which was often made with wheat flour. Although I ultimately realized that I didn’t have to eat carbs at every meal, I did continue to look for some good dessert replacements that we could have on special occasions. Cutting back on sugar was another goal, as I realized that it made me crave carbs.
I developed this recipe based upon one that used almond butter, but since I’m also sensitive to almonds, the original recipe didn’t work for me. Plus, almond butter costs about three times as much as peanut butter, so this recipe is also more thrifty than the original. But if you have a problem with peanuts, feel free to substitute almond butter. I’ve used peanut butter in a jar, as well as the freshly ground peanut butter, and I found the result to be more cakey and crumbly with the jarred peanut butter, so that’s why I recommend the freshly ground peanut butter.
For a little added decadence, you can also fold in some chocolate chips or nuts.
One thing I love about this recipe is that other than the small amount of maple syrup in here, it’s really not bad for you. It’s basically peanut butter and eggs with some chocolate for flavor.
Even though this recipe is gluten free, I’d still be making it if I could magically consume gluten again tomorrow because it’s healthier than its flour-filled cousin, and it’s delicious. I’ve fed this to guests many times with rave reviews.