What is wrong with me!? Seriously, all I do is dream about the ways I can make ‘bad for you food’ into ‘good for you food’. My friends are out clubbing on a Friday Night and I’m over here making cookie dough healthy. And […]
These pictures just do not do these blondies justice.
I am obsessed.
They are so good, I have no words except, GARBANZO!
Who ever thought of subbing flour with something healthy like beans, IS A GENIUS! I would like to buy them a drink and shake their hand!
Now take garbanzo beans, blend them up and add peanut butter! But wait, not just any peanut butter, JUSTIN’S HONEY PEANUT BUTTER! If you have never had it, you are doing yourself and unjust. Go to Whole Foods right now and buy a jar (I found them on sale last week for 3.99 at Whole Foods) On a side note, have you ever Google Image searched Justin from Justin’s Nut Butter? Go now! He’s a hottie!
Here, I will just do it for you!
You’re welcome! 🙂
So back to the blondies, you can sub garbanzo beans for flour in just about any recipe. I made some delicious blondies this week and they satisfied every sweet craving I had!
- 1 Can Organic Garbanzo Beans
- 1/2 Cup Justin’s Honey Nut Butter (any natural peanut butter will work but seriously, Justin’s is legit)
- 1/3 Cup Agave
- 1/2 Teaspoon Baking Power and 1/2 Teaspoon Baking Soda
- 1 Teaspoon Vanilla Extract
Chocolate Espresso Drizzle
- 1/2 Cup Dark Chocolate Chips or for Vegan Enjoy Life Chocolate Chips
- 1 Tablespoon Coconut Oil
- 1 Packet Starbucks Instant Italian Roast Coffee (Or any instant Coffee but Starbucks is micro-ground and chemical free)
Preheat oven to 350. Depending on how thick you want your bars to be, prepare a small to large cake pan with parchment paper. (I used the medium size one so my could have thinner bars)
Rinse beans thoroughly and blend them up in a food processor or blender. Add remaining ingredients. Before pouring the mix into the pan, take a spoonful and store it in the freezer to eat later, because seriously it taste like cookie dough :/
Pour mix into pan and bake for 14-20 mins. Depends how thin you made your blondies. Just check it with a toothpick and if it comes out clean it’s done. 🙂
While they cooling melt your chocolate and coconut oil in a double boiler. (small sauce pan on top of small pot of boiling water) add the instant coffee and stir well.
Drizzle melted chocolate mixture over your blondies and place in the fridge to cool.
Holy Mother of Pancakes! These decadent cakes are so good and under 400 calories for the WHOLE STACK!!!! These will keep you full until lunch time and then some! So here is the ridiculously simple recipe! 1/2 Cup Old Fashion Oats or Oat Flour (glutenfree) […]
***warning*** These bars are highly addictive! Seriously, I can’t get enough. Inspired by best friend, Bree. 🙂 She’s pregnant and is having a major pumpkin craving, so I just tossed some ingredients in a food processor and they turned out way better than I could have ever imagined 🙂
Next time I would like to try and make a crust for them. If you have any raw/vegan crust ideas, please email me. I will try it out and report back 🙂
Okay, here’s my recipe! Enjoy!
1 Cup 100% Pumpkin Puree (be careful, there are a lot imitations out there, making your own is always the best way to go)
8 Pitted Majool Dates
1/2 Cup Almond Flour
1/2 Cup Coconut Flour
1 Teaspoon Vanilla Extract
1 Teaspoon Cinnamon
1/4 Cup Coconut Oil
1 Cup Enjoylife Chocolate Chips
What to do now:
Put all your dates in a food processor and pulse until you have date paste. In a separate bowl mix your dry ingredients together then add with the date paste in the food processor. Pulse until combined. Add pumpkin and vanilla, pulse until combined. Once you have a smooth, thick pumpkin base (you can add more coconut flour if you would like it thicker) pour into an 8×8 pan lined with parchment paper.
Put your chocolate chips in a bowl while your coconut oil is heating in a small sauce pan. When the coconut oil is completely melted, pour over chocolate chips and let sit for 1-2 mins. Whisk until combined. (If you have trouble with this you can just warm the chocolate chips and coconut oil in the sauce pan on very little heat, continually whisking until melted.)
Pour your chocolate sauce evenly over the pumpkin base. Place in the freezer over night or at least 5 hours. Eat directly out of freezer! 🙂
I recently discovered my love for cold oatmeal (aka Overnight Oats) and I am hooked! I can’t get enough! Isn’t it beautiful?? 🙂 So here’s the recipe! Don’t over think it! So easy! 1/2 Cup Old Fashion Oats 1/2 Cup Unsweetened Almond Milk 2 Tablespoons […]
Vanilla and Blueberry Protein Donuts
These are perfect for a pre or post workout snack. SO MUCH PROTEIN!
1/2 Scoop Vanilla Protein Powder
1/2 Cup Rolled Oats
2 Teaspoon Stevia (optional)
1/2 Cup 0% Greek Yogurt
1/2 Scoop Vanilla Protein Powder
1 Teaspoon Stevia
Pre-Heat oven to 350. Put all of your donut ingredients in a blender or food processor the pour into a prepared donut baking pan.
Bake for 9-12 mins depending on oven. Mine was 11 mins.
In a blender mix all the frosting ingredients. (Vanilla Frosting exclude blueberries)
Once the donuts cool frost and enjoy!
I topped mine with organic sprinkles from Whole Foods! NOMS!
These yummy little bites are Paleo-Glutenfree-Vegan-Raw-Dairyfree-Grainfree and just simply perfect! 🙂 So simple! Ready? 1/2 Cup of Gluten Free rolled oat or oat flour 7 Pitted Organic Dates 1/2 Cup of Raw Almonds 1 Tablespoon Natural Peanut Butter 1 Tablespoon organic coco powder Shredded Coconut […]