I Have Abs…
…-olutely No Control When It Comes To Dessert!
Trying to stay healthy and reduce my sugar intake is as easy for me as it is for Theresa May to complete Brexit.
Free sample of See’s Candy? Oh go on then! Fancy trying our new edible cookie dough? Of course! I’m just a big kid in a candy store asking Willy Wonka to love me!
If I’m not held accountable, I can easily pile on a whole bunch of calories in sweet treats and sneaky bites. To hold myself accountable and take control over my diet I have decided to reintroduce myself to a long lost friend, the MyFitnessPal app.
For anyone who has similar problems, or wants to track their calories, see their daily intake of vitamins and nutrients, as well as log their exercise, I cannot recommend it more.
However, there is a downside to being more informed. On those inevitable days, when my naughty sugar tooth bites back, I can easily use up all of my calories way before dinner time – ignorance is sometimes bliss!
So imagine my joy when I came across this flab-u-less Peanut Butter Blondie Recipe. These sweet treats are gluten-free, flour-free, oil-free and are naturally sweetened with honey for a healthier dessert – bingo!
If you’re also using up all of your energy in the gym and don’t want to face an evening baking, this Peanut Butter Blondie recipe is the answer to your dreams. It calls for only a handful of ingredients to be thrown into a bowl, mixed together, spread into a pan and baked.
You and your guilt-free snack demon can thank me later! 😉
First you’ll need to preheat the oven to 350°F (180°C). Now line an 8″ square cake pan with parchment paper. A little tip for you guys, if you grease the pan with a little spray oil first, it’ll help to keep the parchment paper in place when you add the batter – genius, huh?!
In a mixing bowl, combine the peanut butter, honey, egg, salt and baking soda and stir well – check out my silicone spoon here – until a thick and sticky batter has formed. Fold in the dark chocolate chips, if using.
Use a spatula to pour the batter into the prepared pan, and then to smooth the top for a nice finish. Then sprinkle some coarse sea salt over the top of the batter, for a sweet and salty taste – delicious!
Bake until the top is a light golden brown, approximately 20 minutes.
Let the blondies cool completely, as they’re pretty fragile when warm, then cut into squares and serve.
If you have any control, and there are some blondies left, you can store them in the fridge in an airtight container – this also gives them a firm texture for an even more decadent bite.
Here is a list of equipment I used to make my Peanut Butter Blondies, which you can buy from my online store:
Silicone Mixing Spoon
Silicone Spatula
Slicing Knife
Peanut Butter Blondies
Ingredients:
1 Cup All-Natural Peanut Butter
¹⁄3 Cup Honey
1 Egg
¼ Tsp Sea Salt (plus Coarse Salt for topping, as desired)
½ Tsp Baking Soda
½ Cup Dark Chocolate Chips (optional)
Equipment:
Instructions:
Preheat the oven to 350°F (180°C) and line an 8″ square cake pan with parchment paper.
In a mixing bowl, combine the peanut butter, honey, egg, salt and baking soda and stir well, until a thick and sticky batter has formed.
Fold in the dark chocolate chips, if using.
Use a spatula to pour the batter into the prepared pan, and then to smooth the top. Sprinkle coarse sea salt over the top of the batter, if desired.
Bake until the top is a light golden brown, approximately 20 minutes.
Let the blondies cool completely, as they are very fragile when warm, then cut into squares and serve.
Store in an airtight container in the fridge.
Recipe Courtesy of Detoxinista
Arugula & Rocket 
Yum, just yum!
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