Phone Client TESTIMONY
“Before working with Maria, I had struggled most of my adult life with my weight. I had tried other plans, and they would work for a time and then once I went on my own, I fell back into the old patterns and the weight came back. In December 2012, I weighed 212lbs. I had been pushed into finding an alternative way to better eating because of some health-related issues in my family. My dad is diabetic and has had a couple of heart attacks. He’s been told that there’s nothing that they can do to repair his arteries. Of course, this gets me paying attention as I don’t want to head down that same path.
Maria was non-judgemental during this process. She was always providing me excellent resources to allow me to take this journey on my own once I got properly set up. When I was struggling she had tips for me. The videos that she’s created or the ones that she recommends were always timely and helpful. I have lost 35 lbs since working with Maria – and just 7 away from my original goal. I’ve chosen to take the longer path to success because I want to make sure that this weight stays off – for good. Eating food that tastes amazing has been the key to my success in being able to do this on my own. I’m a fussy eater, but also one who’s grown up in a practical environment.
The menus that Maria has created are based on food that I grew up on – not high-end fancy dishes that I don’t know how to pronounce. I have to say that that has made a huge difference for me – eating foods that I would have ate – just differently so that they’re healthy for me and keep me satiated. Maria has given me the tools and resources to be able to modify my own recipes in a ‘healthified’ way. Since losing weight, I am now able to fit into cute show clothes again, and I’m sure that I’m also much lighter for my horse’s sake :-)” –Janice
To get started on your before and after photo collage, click HERE.
2 eggs
1 tsp vanilla extract
1 3/4 cups peanut flour
2 tsp baking powder
1/2 cup chopped ChocoPerfection Bar
1 egg yolk, beaten
1 TBS water preheats oven to 375 degrees F (190 degrees C). Grease baking sheets, or line with parchment paper. In a large bowl, cream together the butter and sweetener until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the peanut flour and baking powder; stir into the creamed mixture until well blended. The dough will be stiff, so mix in the last bit by hand. Mix in the chocolate chips and walnuts (if desired). Divide dough into two equal parts. Shape into 9x2x1 inch loaves. Place onto baking sheet 4 inches apart. Brush with mixture of water and yolk. Bake for 20 to 25 minutes in the preheated oven, or until firm. Cool on baking sheet for 30 minutes. Using a serrated knife, slice the loaves diagonally into 1-inch slices. Return the slices to the baking sheet, placing them on their sides. Bake for 10 to 15 minutes on each side, or until dry. Cool completely and store in an airtight container. Makes 12 servings.NUTRITIONAL COMPARISON:
Using white flour and sugar = 187 calories, 8.5g fat, 3g protein, 24 carbs, 0.8 fiber
Using Peanut flour and erythritol/stevia = 65 calories, 6g fat, 2g protein, 1.5 carbs, 1.1 fiber
Can you use almond flour in place of the peanut flour? I can’t find peanut flour locally and I want to make these NOW!! LOL They look delicious 🙂
Yes, almond flour will work. Use cup for cup.
Happy baking!
2 questions: first, do the walnuts have to be soaked or can they be raw? I’ve heard a lot lately about soaking them to get the phytates out. Second, once you have suffered from “mommy brain”, is there ever a way to help mend the damage done or is it permanent? This looks like a great recipe and I’m ready to try it no matter what!
This is a great post. With all the awesome oils at our disposal today it amazes me people still fall for vegetable oil – the other day NPR did a story on how lard fell out of favor with cooks when Upton Sinclair’s ‘The Jungle’ was published, Crisco used this as a way to market their vegetable oil as “all natural, made from vegetables, nature’s oil” and sales went through the roof basically replacing lard – blech to both.
Thanks so much Curlsz! You are very sweet!
I love Reese’s 🙂
Maria, do you have any insight on arrowroot powder? Is this something you use? Thanks!
Sorry Jenni, I haven’t used it. I know Elana’s Pantry uses it a lot, but I haven’t…
Looks amazing. I have the Erythritol and Stevia Glicerite, how much Erythritol would I use?
Do you have any insight on whether it is a good product to use? Just not sure if I should start incorporating it or not… thanks!
It is a starch so I wouldn’t use it.
Use 1/3 cup erythritol and 1 tsp stevia glycerite.
Happy Baking!
Yes, all nuts should be soaked overnight to get rid of phytates.
Maria – if I buy raw nuts, soak them overnight, can I then roast them to get the crispy for a snack? I also want to be sure we get rid of the phytates, and we love nuts for snacks.
Yes, that is a great way to do it. 🙂
Thought it would COMPLETELY alter the taste, could one use pumpkin seed flour to replace the peanut flour?
Thanks <3
Not sure. Sorry!
Not sure how you get 12 servings. Two 9 inch loaves cut in one inch slices equals 18 servings, yes? 🙂
The nutrition info is for 1/12 of the batch.
Also, when you return them to the oven, should the temp still be 375? Thanks!!!
Yes