Pregnancy Cravings with SpamellaB

As part of my #MummyFriday series, I’ll be welcoming guest posts from other mamas and mamas-to-be. I think it’s nice to not only share my own insight into pregnancy and motherhood, but that of others, as every journey and experience is so different!

This week, the wonderful SpamellaB, currently 6 months pregnant, has kindly shared a recipe that is indulging innocently and will hopefully satisfy some of those pregnancy cravings you may be experiencing. Even if you’re not preggers, this recipe is seriously delish! Who doesn’t love PB & J?! (Peanut butter and jam for you novices!)…

Pregnancy Cravings – from SpamellaB

Pamela says…

While I’ve been pregnant, I’ve not really had any unusual or bizarre cravings. Although I’ve gone off things like coffee (nothing crazy) and my favourite liquorice tea (kind of weird), it’s CARBS I’ve really had a big thing for. Potatoes, brown rice, sweet potatoes, plain popcorn, salted tortilla chips, rice cakes, oats… All that jazz! I’m keeping super active and busy so that’s probably why my body is calling for these high-energy foods alongside my usual healthy diet.

Another combination that I can’t get enough of (even more so during these past few months) is the classic peanut butter and jam. I keep my added sugar intake as low as possible so make my own jam which is so easy and much lower in sugar than shop-bought ones. Swirled into a cheesecake with a healthy biscuit base, this really is an ideal treat whether you’re pregnant or not!

Ingredients (makes 1 x mini cheesecake – double for a bigger one!)

For the base –

100g oat biscuits (I used Rude Health Rye Oaty biscuits)
1 tablespoon coconut oil (I used Lucy Bee)
1 tablespoon maple syrup or date nectar (I used Beloved)

For the jam –

1 cup fresh or frozen raspberries
1 tablespoon stevia or maple syrup
3-4 tablespoons chia seeds (I used Superroot)

For the filling –

150g fat-free Greek yogurt or Quark (I used Graham’s Family Dairy)
2 eggs (I used The Happy Egg Company)
3-4 tablespoons stevia (I used Truvia)
1 teaspoon vanilla extract
1 teaspoon cornflour
3 tablespoons your favourite nut butter (I used Jake’s Boost super boost)

Get baking!

Preheat the oven to 190 degrees C and lightly grease a mini 12cm loose-bottomed cake tin.
First make the jam: Place the berries in a pan with a dash of water and stevia/maple syrup to taste. Simmer for 5 minutes and gently mash with a fork, then remove from the heat and stir in the chia seeds. Set aside for at least 15 minutes to thicken, then transfer to a jar and keep in the fridge until needed (will last for up to a week).
Crush the biscuits up (use a rolling pin or place in a blender). Melt the coconut oil and maple syrup then pour in and mix to combine. Tip this into the tin and press down evenly with your fingers. Bake for 10 minutes.
Whisk together the yogurt or Quark, eggs, stevia, vanilla and cornflour until smooth.
Bring the base out of the oven and pour over half of the cheesecake mixture. Swirl in some of the jam and nut butter, then pour over the rest of the cheesecake mixture. Add a few more spoonfuls of each if you wish.
Return to the oven and bake for a further 25 minutes, until firm. Leave to cool completely then chill in the fridge for at least an hour.
When you’re ready to serve, gently push the cheesecake out of the tin, slice up and serve (with more jam if you wish!).