Tag Archives: blanched almond flour

PB and C COOKIE DOUGH BITES

*** I recently added this to the Secret Recipe Club’s Cookie Party ***

There was once a time when I would buy Pillsbury cookie dough and eat the whole unbaked sleeve myself (gasp!)!!!  Something tells me that didn’t help any of the medical conditions I was experiencing.

I know we all grew-up eating raw cookie dough, but I need to confess that now the idea of eating cookie dough made with raw eggs makes me cringe…can anyone say salmonella?  This cookie dough can be eaten without worry since there are no eggs in the dough.

Do you know what else isn’t in the dough?  Butter.  I have created a healthy cookie dough recipe for those (like me) who have a fondness for eating raw dough.  I do however want to point out that this is a dessert and isn’t meant to be eaten in one sitting (although it would be a heck of a lot better for you to eat this whole batch than a whole batch of conventional cookie dough).  Enjoy!

INGREDIENTS – Makes 30-32 cookie bites

1 cup organic peanut butter

3/4 cup blanched almond flour

1/2 cup pitted Medjool dates

1/4 cup flax meal

1/4 cup vegan carob chips

2 Tbs. water

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Mash together the pitted dates and peanut butter.  I wear a latex-free glove and mash them together with my hands.  The dates will not break down completely.

Pour the almond flour and flax meal over the date/peanut butter mixture and combine well.  You can mash it together with your hands or with a pastry cutter.  Add the water and mix well to combine.  Add the carob chips and combine.

Place the mixture in the fridge for 30 minutes to firm-up.

Use a small scoop and shape the dough into balls.

Store the completed cookie dough bites in the refrigerator.  I store mine in a mason jar.

For a printable version of this recipe click here.

*** I am sure this recipe would work well in a food processor as well.

Secret Recipe Club Cookie Party

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Filed under Dessert, Gluten Free, Nuts, Raw, Recipes, Vegan, Vegetarian

BLUEBERRY MUFFINS – Gluten Free

Blueberry muffins are a classic that most people love.  When we found out my daughter needed to eat gluten free I bought many different brands of already prepared gluten free blueberry muffins and, how can I say this nicely, they were the texture of dense bricks. 

In an effort to duplicate a “real” blueberry muffin (in gluten free form), I went into the kitchen and began experimenting.  I worked on this recipe for a long time tweaking it and making modifications and this is now my tried and true blueberry muffin recipe. 

Start off your Saturday by making some blueberry muffins and then head off to a Farmer’s Market.

INGREDIENTS

Wet Ingredients

1 ½ cups or one 10 oz. bag of frozen organic blueberries

2 Ener G egg replacer eggs

1/3 cup agave syrup

1/3 cup coconut sugar

½ cup applesauce

2 Tbs. grapeseed oil

1 six oz. So Delicious Coconut Yogurt (vanilla flavor)

1 Tbs. vanilla extract

Dry Ingredients

¾ cup Bob’s Red Mill Gluten Free All Purpose Flour

¾ cup blanched almond flour

½ cup buckwheat flour

¼ cup flaxseed meal

2 tsp. baking powder

1 tsp. baking soda

½ tsp xanthum gum

½ tsp salt

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Preheat oven to 375°

Cover the frozen blueberries with warm water to help them thaw.  Once the blueberries have thawed, strain out the liquid.

Whisk together the wet ingredients (with the exception of the blueberries).

In a separate bowl whisk together the dry ingredients.

Combine the wet and dry ingredients.  Once the batter is mixed thoroughly, fold in the thawed blueberries.

Grease the muffin tins with grapeseed or coconut oil (I used coconut oil and spread it with my silicone basting brush).

Divide the batter evenly into 12 muffin tins. 

Lick the bowl…

Bake for 10-12 minutes, rotate the pan, and bake for another 10-12 minutes.  A toothpick poked into the center of a muffin should come out clean.

Remove the muffin pan from the oven and cool for 10 minutes.  After 10 minutes, remove the muffins from the tins and place them on a cooling rack to cool completely (DO NOT leave the muffins in the muffin pan to cool completely…the muffins will become soggy.).

When you do gluten free baking it is very important to allow the food to cool completely.  When gluten free baked goods come out of the oven the texture can be gooey.  Once cooled, the texture will firm-up and become the same as “normal” baked goods.

For a printable version of this recipe click here.

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Filed under Dessert, Gluten Free, Recipes, Vegan, Vegetarian