Gluten Free Vegan Protein Rich Chocolate Chip Blondies

        Do you have a sweet tooth? I do!  In fact, I would gladly skip any meal just to have dessert.  

     Since I decided to make our family's meals and treats a lot healthier this new year, I'm now focused on creating recipes that are sneakily filled with good for you ingredients.  To get the ball rolling, I am sharing with you this very easy recipe for our favorite Chocolate Chip Blondies.  

        Unlike the traditional ones, these blondies don't contain any butter or shortening, eggs or even gluten.  The beans make it creamy and delectable.  Flax seeds not only binds it together, it also provides Omega 3's and fiber.  Speaking for fiber, have you heard of Tigernuts?  Tigernuts, contrary to its name is not a nut but a small root vegetable native to Africa.  It is the #1 source of Resistant Starch, a Prebiotic fiber that resists human digestion and becomes fuel for our bodies natural Probiotic bacteria.   The flour I used in this recipe is made with Tigernuts which has a sweet and nutty flavor. 

          Are the ingredients making you scared?  Don't be!  These have been used by people outside the US for ages.  Plus the end result is surprisingly divine.  Just ask my four tough critics.  The best part is that, I don't have to be guilty about having a piece or two.  Oh, and these are also great for the kids' lunch box dessert.  

            Ready to try something new?  Then give these blondies are try.  Don't forget to let me know how it turned out too. 

             Have a great week!

- Roz

Ingredients:

1 15 oz can cannellini beans, rinsed well
1 cup organic raw cane sugar
1 tsp. vanilla extract
2 Tbs. flax meal (ground flax seed)
6 Tbs. lukewarm water
1/4 cup avocado oil
1/2 tsp. baking powder
1/2 tsp. Himalayan Pink Sea Salt (coarse ground)
1 tsp. ground nutmeg
1 cup Organic Gemini TigerNut Flour
3/4 cup chocolate chips (I used Enjoy Life Dark Chocolate Morsels  )

1. Preheat oven to 350 degrees.
2. Line a 9x9 inch pan with parchment paper.
3. Make a flax goo by combining water and flax meal. Set aside for at least 5 minutes before using.
4. In a blender or food processor, add the beans, sugar, vanilla, flour, baking powder, oil, nutmeg and flax goo.  Blend or process until smooth.
5. Transfer the mixture to the prepared pan.  Top with chocolate chips.
6. Bake for 35-40 minutes or until a toothpick inserted in the middle comes out clean.
7. Remove from the oven and sprinkle the sea salt on top.
8. Let the blondies cool in the pan before slicing.
9. Enjoy!

(Note:  This post contains affiliate links for the ingredients I used in this recipe. Please see my full disclosure here.)

Amrita Endurance Bars Review & Giveaway

      Happy November! It's been a while since we had our last giveaway and I'm sure you are missing all the freebies already right?  Since this is my birthday month too, I prepared a special treat just for you. Starting this week, I have lined up a series of  giveaways from some awesome and really generous food allergy friendly companies.    Sounds good?

       To begin the gift giving streak is a product called Amrita Bars.  I first learned about these food allergy friendly vegan bars at the GFAF Expo in NJ.  Their founder Arshad Bahl, was present at vendor booth and is very passionate about sharing the story behind the product.

       Named after the Sanskrit word which means "nectar of the gods", Amrita Bars are made from raw, sun ripened dried fruits and seeds.  Each Amrita Endurance or Recovery Bar is vegan, non gmo and does not contain any of the top 8 allergens such as  wheat/gluten, tree nuts, peanuts, soy, dairy, egg, fish or shellfish.  A big relief to most food allergy moms like me.

     Aside from the health benefits, my kids and I liked the Amrita bars because they are really flavorful and delicious.  The dried fruits are sweet but not overpowering.  The texture is smooth and creamy.

        So far, my favorites are the Mango Coconut and Chocolate Maca.  Eating Amrita Bars is like having dessert without the guilt.  If there's such a thing as "good for you" treat, this is it.

       Getting intrigued already?  Well, our wonderful friends from Amrita Health Foods would like to treat one lucky US based reader a 6 pc. variety pack.  Scroll down now to see how many chances you can get.

        What are you waiting for?  This giveaway will end on Nov. 19, 11:59 EST.

        Good luck!


- Roz

       

(Note: I received a free variety pack from the sponsor.  Please see my full disclosure here.)

a Rafflecopter giveaway

Protein Packed Gluten Free Coconut Chocolate Chip Cookies

      Do you like cookies? My children do! In fact, if they could get away with it, each will finish a dozen in one sitting.  That's about 48 pieces for a quick snack.  I know what you're thinking. Junk food!

     Since their food allergies don't allow them to have the regular cookies anymore and the FA friendly ones are quite pricey (to my relief!), I decided to start tinkering in the kitchen to make something as close as possible to the "real" cookies but healthier.  Inspired by the Fudgy Black Bean Brownies which the kids can't have enough,  I was able to nail one easy to make recipe. Guess what? I'm sharing it to you today.

      If you notice that the recipe requires one whole can of cannellini beans, don't freak out and run. That is the secret why I called these cookies "Protein packed" in the first place. You can keep a secret right?

       Still hesitant?  Trust me, the end product is so worth it.  The cookies are soft, chewy and melt in your mouth delectable.  With chocolate, vanilla and coconut combined, what can possible go wrong? Plus, you can let the blender or food processor do the hard work for you.

      Most importantly, these cookies will not make you feel guilty when you grab one or two or even three.  So, are ready to try them out?  Let me know how they turn out.

     Have a fantastic weekend!

- Roz

Ingredients:

1 15 oz can cannellini beans (rinsed and drained)
2/3 cup sugar (preferably raw or organic)
1/3 cup pea butter (you can also use sun butter, peanut, almond or cashew butter)
1/3 cup coconut flour
2 Tbs. sweet rice flour (optional)
1 tsp. baking powder
1 tsp. vanilla extract
1 Tbs. sugar
1/3 cup coconut milk
1 cup semi-sweet chocolate chips (I use Enjoy Life)

1. Preheat oven to 375 degrees. Line 2 cookie sheets with parchment paper or silpat.
2. In a blender or food processor, puree the beans, 2/3 cup sugar, pea butter, coconut flour, rice flour, baking powder, vanilla extract and coconut milk.  Make sure the mixture is well blended and smooth.
3. Stir in 1/2 cup of chocolate chips.
4. Using a 2 Tbs. ice cream scoop or 2 spoons, make 12 round equally size mounds on a prepared cookie sheet.
5. Dip a fork in the remaining 2 Tbs. of sugar and use it to flatten the cookies to about 2 inch circles.
6. Decorate the cookies with the leftover chocolate chips.
7. Bake for 18 minutes or until the edges are golden brown.
8. Remove from the oven and carefully transfer to a wire rack to cool.
9. Serve immediately.
10. Place leftovers in an air tight container for up to 3 days.