I usually have a story behind my recipes. There is no story behind this one, except that I am a diabetic and I love hot chocolate and peanut butter. This falls within my allowed carb count for breakfast, so I don’t have to worry spikes in my blood sugars. AND it tastes yummy.
I usually don’t use measurements with my recipes, but I do on this one because I don’t want to overload on the carbs. This is my Carb-Conscious recipe for hot chocolate.
1 tsp unsweetened cocoa powder
1/2 tsp sugar
1 packet stevia
Pinch of salt
1 tsp water
1 cup of milk of choice (I prefer unsweetened vanilla soy milk)
Heat milk on stove in a pot or in microwave. Thoroughly mix cocoa powder, sugar, salt, stevia in a cup with water. This helps to dissolve the cocoa powder. Add warmed milk to cup. Stir and enjoy
Umm, I am assuming that I don’t need to include the recipe for peanut butter toast.
The only thing that I will say is only use about 1 to 1.5 teaspoons of peanut butter. Also, you don’t gave to use peanut butter. Feel free to substitute with any nut butter that you prefer including sunflower butter if you have nut allergies. All nut butters are not created equal, some have loads of sugar, so make sure to read your nutrition label. Also I prefer to use sprouted grain bread. Enjoy!