Cocoa Nibs Mark II
As the common perception of a pregnant woman is still of that she should be eating day and night to feed the growing critter inside, I have been questioned frequently by family members whether I'm eating enough. Except my mother, nobody in Guillermo's family is interested to know that a woman of normal weight only requires an additional 250-300 calories a day during her pregnancy.
At our family gathering last night, Guillermo finally felt the need to step in. He explained to his puzzled grandparents and parents my pregnancy diet. It really is no mystery; my diet leans towards plenty of plant and animal proteins; and micro-nutrients (vitamins and minerals) through vegetables, fruits, seeds, grains and seaweed. I have cut out almost all "white" or junk carbohydrates except an occasional plate of egg pasta or noodles served with vegetables or meat. My salt and sugar intakes are also very low.
When Guillermo fancies a pizza, I use wholemeal pizza base from HausBrot and pile on top natural tomato sauce, sautéed zucchini and a little mozzarella.
I have three main meals a day plus two small snacks, either mid-morning and late afternoon or bizarrely late at night. If I feel hungry late at night, my snack is usually a serving of natural unsweetened yoghurt with a teaspoon of ground black sesame and linseed stirred in.
I know I'm very lucky with this pregnancy that I'm not craving greasy burgers or some such: I felt sick just watching our nieces and nephews tucked into greasy fries and deep fried and bread-crumbed junk, more commonly known as Milanesa last night.
So to feel like a normal being with vices, I tweaked the oatmeal cookie recipe from a couple of weeks' ago...the result is very much loved by "the pregnant husband".
3/4 cups plain flour
1/4 teaspoon salt
1/4 teaspoon baking powder
60ml Wholefood Planet Organic Peanut Butter (chunky)
60ml tahini (runny consistency)
1/2 cup raw sugar, packed
1/4 cup granulated sugar
1 large eggs
1 cup oats
1/2 cup cocoa nibs
1/4 cup dark chocolate chips (70% cocoa solids at least)
1. Preheat oven to 180C, and line two large baking sheets with parchment paper.
2. Sieve flour, salt and baking powder together in a medium bowl.
3. In a separate bowl, mix together peanut butter, tahini, egg and sugars.
4. Stir dry ingredients into the wet mixture with a large spatula. Stir in oats, cocoa nibs, and chocolate chips.
5. Place dough onto parchment-lined baking sheets in generous spoonfuls, leaving at least 3cm in between. Should the dough be a little dry, add more runny tahini.
6. Bake until cookie edges turn golden brown, 20 min. Slide cookies (on parchment) onto cooling rack. When cooled, store in airtight container.