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.)

Deal Alert: Food Allergy Friendly Desserts at ACME Superstore

 Last night, instead of going to an ice cream shop for dessert, I headed to the local Acme Superstore.  There are some great deals which I can't help but share.  

      Just a quick note, most sales on Acme run Friday to Thursday.  This deal will be available until July 17, 2014.

      Time to stock up. 

-Roz

     Philly Swirl Cups with Candy (6 cups a box) - $3.99 regular price

     On Sale for $2.99 

     Used $1.00 Coupon (from Sunday paper last month)

     Final price : $1.99/box

     Luigi's Italian Ice (6 cups a box) - $4.99 regular price

     On Sale for $1.99 

     Used  $1.00 for 2 Coupon (this Sunday's paper)   

               $0.50 Coupon (from a previous box)

               $0.50 Store match coupon discount

     Final price : $3.97 for 3 boxes

     Enjoy Life Chocolate Bars - $1.99/pc. regular price

     On Sale for $1.79 

     Goldbaums Gluten Free Ice Cream Cones - $4.99/box (12 pcs.)

     On Sale for $3.79

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.

Food Allergy Friendly Snack: Chow Chow Recipe

       Have you ever been in this scenario?  Your children have begged you for days or weeks to buy  a certain brand of cereal.  Then when you finally gave in and bought a box or two, each would excitedly eat about a cup.  After that initial tasting, the coveted product will find its way in the cupboard where it will join the rest of  the half finished containers of cereals.   

      I confess,  no matter how I try to be strict about this issue,  I always end up with a collection of cereal containers.  Though many would tell me, if nobody wants to eat it, just get rid of it.  The frugal in me often prevails.  How can I possible throw away food especially if I know that it is still good? Don't forget too that we are buying food allergy friendly and organic as possible.  So, those are prime commodities baby! 

       Before the food allergies, whenever I have the urge to clean the pantry,  I often crush those unwanted cereal into tiny pieces.  Depending on the kind, I add some to cookie batters, use it as muffin toppings and even crust chicken tenders with it. Since I started buying the more expensive types of cereal, I realized that I don't even have the courage to break those crunchy stuff into smaller pieces.  

       One day, while trying to bribe my Child #1 to eat some of these "forgotten" cereals, she asked me why I'm not making Chow Chow anymore.   It was one of her favorite snacks when she was younger. Also, the primary reason that kept her eczema from popping all over her body though.  

    Since I'm more confident now in making traditional recipes, allergy friendly, I immediately looked for my treasured recipe binder.  I know for a fact that the recipe isn't complicated.  Plus, I'm sure I have my reliable and tested product substitutes on hand.  Then the experiment began.

      To my surprise, the first try was a huge success.  Everybody not only gave the new Chow Chow recipe two but four thumbs up each.  Can you guess where they got the other two thumbs?  Anyway, this treat has become a staple in our monthly menu.  The new challenge for me is to make a batch last for at least 3 days.  

      How about you?  What do you usually do with those half eaten open bags of cereal?  Do you have any interesting recipes you would like to share?  I love to hear from you.  

- Roz

Ingredients:

     9 cups cereal (gluten free of course!)
     1 cup semi sweet chocolate morsels (I used Enjoy Life Foods Mini Chocolate Chips)
     1/2 cup Peanut free butter (I use No Nuts Golden Peabutter )
     1/4 cup non dairy butter substitute
     2 1/2 cups powdered sugar
     1 tsp. vanilla extract


1. Put the powdered sugar in a gallon size ziploc bag.  Set aside.
2. In the big microwavable bowl, combine chocolate, peanut butter substitute, non dairy butter and vanilla.
3. Heat the bowl in the microwave just until the chocolate chips are melted.  It usually takes about 40 seconds on high.
4.  Mix until well combined.
5.  Add the cereal and mix until the everything is coated with the chocolate mixture.
6. Immediately put the cereal mix in the bag with the powdered sugar.  Close and shake until the cereal is coated.
7. Pour the mixture on a flat tray and let it cool.
8. Transfer into containers with lid and store in the refrigerator.
9. Serve cold or at room temperature.

( I am a member of Amazon's affiliate program and the links I've included in this post will direct you to that site.)

Gluten Free and Vegan Cranberry Oat Muffins

       It's the first day of Spring break in our home.  Do you know what that means? There will be non stop cooking, baking and entertainment for the kids.  Are we having a party?  Not really.  It just so happens that when my school age children have no school, all the food seem to fly off the pantry and fridge.  Have you experienced that too?

        Anyway, I realized that it has been a while since I posted a recipe.  So today, I'm sharing with you one of the family's new favorite snack and weekend breakfast treat.  These easy to make muffins are very light, it can pass as a delicious cupcake base.  It's also filled with healthy dried cranberries (kids' new fruit to try) which give that sweet and tangy flavor we all love.

        If you are looking for something new to serve for Easter brunch or just a healthier lunch box treat, I suggest you give this one a try. Even those who aren't vegan or in a gluten filled diet will never know the difference.  As my kids' say "It's 4 thumbs up!"

       Have a great week my friends.


- Roz

Ingredients:

1 cup oat flour
1/2 cup rice flour
1/3 cup potato starch
1/4 cup tapioca starch
1 Tbs. baking powder
1/2 tsp. baking soda
1/4 cup avocado oil (you can also use canola, coconut or sunflower oil)
2/3 cup raw organic sugar
2 Tbs. flax meal
6 Tbs. lukewarm water
1 cup unsweetened applesauce
1 tsp vanilla extract
2/3 cup dried cranberries

1. Combine the flax meal and water in a small bowl to make a flax goo.  Set aside for at least 5 minutes before using.
2. Preheat the oven to 350 F.  Line muffin tins with paper baking cups.  This recipe makes about 16 - 18 standard sized muffins.
3.In a bowl, whisk all the dry ingredients (flours, starches, salt, baking powder, baking soda and salt).
4. In another bowl, with the help of a stand up or handheld mixer, cream the oil, sugar, flax goo, applesauce and vanilla extract.  This takes about a 1-2 minutes.
5. Withe the mixer running, slowly add the flour mixture.  Mix until the flour is well incorporated and there are no lumps.
6. Stir in 1/3 cup of dried cranberries.
7. Fill the muffin tins 2/3's full with the batter.  Top with dried remaining cranberries.
8. Bake for 20-25 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
9. Serve warm or at room temperature. Top with powdered sugar before serving.

Tip: If you can have white chocolate, melt some in the microwave and drizzle on top of the muffins before serving.