What kid doesn't like a peanut butter and jelly sandwich? And what kid doesn?t like cake? Well . . .
Sure, this is a dessert and a super sweet treat, but it's also packed with protein! The main ingredient is peanut flour which is composed of "defatted," finely ground roasted peanuts. It has even more protein than dry roasted peanuts! And it's also gluten-free.
While I don't think too much sugar is ever a good idea, I a firm believer that desserts in moderation are okay. And I love serving desserts that are not only delicious, but that also happen to have some nutritional value.
In our house, we love this after dinner, as an after school treat, and I'm known to start the day with it along side my coffee!
- 1 teaspoon unsalted butter
- 4 whole eggs
- 3/4 cups granulated sugar
- 1/2 teaspoon salt
- 3 tablespoons half and half
- 1 tablespoon vegetable or canola oil
- 1 tablespoon vanilla extract
- 1 1/2 cups peanut flour
- 1 teaspoon baking powder
- 1/4 cup strawberry jelly or preserves
Makes 1 (approximately) 8 1/2-inch loaf
Total Prep Time: 10 minutes
Total Cooking Time: 25 minutes
Preheat the oven to 350 degrees and use the butter to grease an approximately 8 1/2-inch loaf pan, and line it with parchment paper. Set aside.
In a medium-sized mixing bowl, whisk the eggs with the sugar, salt, half and half, oil, and vanilla. Once the ingredients are blended, add the peanut flour and the baking powder, and use a mixing spoon to evenly combine the ingredients.
Pour the batter into the prepared loaf pan and then gently use a spoon to drop in the jelly or preserves, swirling it around a bit.
Bake in the preheated oven until the cake is set and beginning to crack on top, about 25 minutes.
An additional note:
Peanut flour is available at Trader Joes.