Peanut Butter Snack Cake*

images (4) This is just wonderfully good. Moist, dense, flavorful.

Peanut butter.

What’s not to like here?

This is a good reduction in carbs, but not a total one. I’d say somewhere around 9 carbs per slice or less, which is certainly good.

INGREDIENTS:

  • 2 cups spelt,  or 1 c spelt, and 1 c almond meal
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • 3/4 c stevia or other sugar
  • 1/4 cup plus 2 tbsp yogurt
  • 1 cup plus 2 tbsp water
  • 1/2 cup plus 2 tbsp peanut butter
  • 1 tbsp pure vanilla extract

INSTRUCTIONS:

  1. Preheat oven to 350 degrees F, grease a 9×13-in baking pan, and set aside.
  2. In a large bowl, combine the flour, baking soda, salt, and sweetener, and stir very well. Set aside.
  3.  In a new bowl, whisk together the nut butter, yogurt, water, and vanilla.
  4. Pour wet into dry and stir until just combined (don’t over-mix), then pour into the greased pan.
  5. Bake 25 minutes or until batter has risen and a toothpick inserted into the center of the cake comes out mostly clean. If you can wait, I highly recommend not taking a taste until the next day… this cake is much sweeter after sitting for a day.
  6. Frost if you like.

SERVINGS: 8

NOTES: I used a peanut butter/cream cheese frosting (posting tomorrow)

SOURCE: Adapted from Chocolate Covered Kate

 

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