Peanut Butter Skillet Blondies

FOOD AS MEDICINE

There is something so nostalgic about the combination of peanut butter and chocolate! This skillet blondie calls forth nostalgia while keeping carbs low and inflammatory ingredients like gluten out and is great to make for a celebratory meal or a kid’s birthday party! The combination of pasture-raised butter and peanut butter (yes you can sub almond if sensitive!) keeps the macros dominant in fat for blood sugar, mood and brain support while creating a gooey cookie bar that is the stuff that dreams are made of! Pasture-raised butter is a great source of conjugated linoleic acid (CLA), which has been shown to aid in weight loss by promoting the reduction of belly fat and aids in muscle growth. When trying to lose weight, it’s important to maintain or increase lean muscle mass to prevent your body’s metabolic rate from decreasing. CLA also protects against cancer by helping fight off tumor activity and slowing the growth of cancerous cells.

INGREDIENTS

1 cup pasture-raised butter, softened

1 cup grind your own peanut butter

1/2 cup coconut sugar

3 pasture-raised eggs

2 teaspoons vanilla extract

1 1/2 cups almond flour

1/2 tsp baking soda

1 tsp sea salt

1 cup bittersweet chocolate chips

flaky salt, for serving

DIRECTIONS

Preheat the oven to 350 degrees. Use butter to grease a 10-inch cast-iron skillet.

Combine the softened butter, peanut butter and coconut sugar in the bowl of a standing mixer and beat on low until blended, then increase to medium and beat until creamy. Add the eggs and vanilla extract and incorporate. Combine the almond flour, baking soda and sea salt and slowly add to the mixing bowl. Beat until just incorporated on low speed until a dough forms. Slowly fold in the chocolate chips.

Spread dough in a skillet with a spatula. Bake 35-40 mins, until edges are golden brown. Allow to sit at least 15 minutes before sliving into wedges to serve.