I made it through the first phase of the candida cleanse, and now I can add back in some fruit, beans and some whole grains.. yes! I still want to keep my diet mostly low carb because I have so much more energy and it has helped me to finally get rid of my baby weight! But some healthy carbs here and there certainly won’t hurt. So here’s another amazing treat adapted from an Ina Garten recipe. It’s a delicious dessert that captures the taste of a sweet and salty peanut butter and jelly sandwich! I’m so excited about discovering xylitol and stevia for baking because it has opened up a world of possibilities in the kitchen.
Xylitol tastes just like sugar, so you can’t tell at all that you’re eating something healthy. And recently I was amazed to find out that it can actually help kill candida and promote the growth of healthy bacteria in your body! I like to replace the sugar in my recipes with half xylitol and half stevia. I use either SweetLeaf stevia or NuNaturals NuStevia, and they are both great but I think NuStevia tastes a little bit better. NuStevia is more concentrated so make sure you make the appropriate changes when figuring out the measurements. I can find these sweeteners at my local health food store, but it is much cheaper to buy them online.
Obviously, the jelly adds some carbs to the recipe, but it’s fine as long as you find a brand that has no added sugar. I used Polaner All Fruit with Fiber strawberry jelly (found at wal-mart and meijer’s). I also recommend using Smucker’s natural creamy butter, because a lot of other brands have added sugar- just check labels! If you don’t have oat flour, you can grind up your own oats in a food processor or coffee grinder. These bars are relatively low carb, and are a good source of fiber, protein and omega-3’s. Being able to eat rich, decadent treats like this makes healthy, low carb eating so incredibly easy! My niece was begging me for more of these!
- 6 tablespoons salted butter, room temperature
- ½ cup xylitol
- ⅛ teaspoon stevia (recommended: NuNaturals NuStevia)
- ½ teaspoon vanilla extract
- 1 extra large egg, room temperature
- 1 cup natural creamy peanut butter
- ¾ cup no sugar added strawberry jam
- 1¼ cup almond flour
- ¼ cup gluten free oat flour
- ½ teaspoon baking powder
- ⅓ cup peanuts, coarsely chopped
- ⅛ teaspoon xantham gum
- Preheat the oven to 350 degrees.
- Grease the bottom of a 9 x 9 baking dish.
- Line with parchment paper, then grease the bottom and sides liberally.
- In a large bowl, cream the butter and xylitol on medium speed for about 2 minutes. Add the vanilla, egg, peanut butter and stevia; mix on low speed until combined.
- In a small bowl, sift together the almond flour and baking powder.
- With the mixer on low speed, slowly add the almond flour mixture to the peanut butter mixture until just combined.
- Stir in the xantham gum.
- Spread ⅔ of the dough evenly in the bottom of the prepared dish with a knife or spatula.
- Spread the jam evenly over the dough.
- Drop small globs of the remaining dough evenly over the jam (don't worry if all the jam isn't covered; it will spread while baking).
- Sprinkle with chopped peanuts and bake for 30-35 minutes, until golden brown.
- Let cool, then cut into squares.