Do you ever have one of those mornings when you feel like you deserve a door prize just for waking up? I do!
Even in beautiful Costa Rica, where I wake up to the sun rising over the ocean, I sometimes just want to stay in bed.
But the overwhelmingly delightful experience of chocolate and peanut butter for breakfast will get me out of bed every time!
When I had a low-energy morning in Los Angeles, I’d bribe myself with a trip to one of my favorite spots – the Coffee Bean and Tea Leaf. Well, as you all know, Colin and I traded in our big city life for beach town living, so commercially prepared coffee drinks are no longer a viable option.
In fact, since going on the low FODMAP diet most of my favorite morning fare has been off limits. My breakfast go-tos like greek yogurt, oats, and protein bars are all high FODMAP foods. Breakfast has been challenging for me!
Luckily, I stumbled onto Purelytwins.com. This lovely blog, written by twin sisters Lorie and Michelle, introduced me to cooking with Plantains. Plantains make a great substitute for high FODMAP flours and they happen to be a Costa Rican supermarket staple!
My recipe for Chocolate Peanut Butter Breakfast Sandwiches is a gluten and sugar free, low FODMAP miracle! Seriously! This morning treat is loaded with nutrition but is so decadent you’ll feel guilty for starting off the day with such an indulgence.
Here are some of the nutritional highlights:
- Unsweetened cocoa powder is loaded with disease-fighting flavonoids, fiber, iron, manganese, magnesium, copper and zinc. Oh, and cocoa is a natural mood elevator!
- Plantains are a great source of B6, Vitamin A and C, folates, potassium, and iron.
- Eggs are an amazing protein source and, if you buy omega-3 eggs (like me), they are also a source of healthy fat.
Chocolate Peanut Butter Breakfast Sandwiches
- 2 yellow plantains
- 4-6 eggs (6 eggs if you prefer a cake-like texture and extra protein)
- 6 tablespoons unsweetened cocoa powder
- 1.5 teaspoons of pure vanilla extract
- 1 tablespoon of truvia, or an equivalent stevia sweetener
- 1 tablespoon oil of your choice*
- 3 tablespoons of natural peanut butter
- Preheat oven to 350 degrees Fahrenheit and lightly grease a 9×13 pan.
- Peel and slice the plantains into small chunks.
- Put plantain chunks, eggs, cocoa, vanilla, truvia, and oil into a food processor and blend until smooth.
- Pour batter into the pan and spread evenly.
- Bake for 18-20 minutes.
- Once the cake has cooled, slice into 12 equal pieces.
- Use 1/2 tbs of peanut butter and 2 slices of cake to create a sandwich.
*I used canola oil because I have limited options available to me at the local market. I would recommend virgin coconut oil, if you can find it.