![]() ![]() This is the best egg free cookie I’ve ever tried. Tonight I made them for a dinner party and they were loved by my friend too! Next time I think I’ll add dried cranberry and pistachios and hemo hearts. They were even better after they fully cooled! Will be making these again (and I did)! I could easy eat 10 cookies in one sitting – that’s how good they are. I got 10 cookies out of half the recipe, baked for 17 minutes. They turned out beautifully soft and cake-like, but dense enough to be nice and filling. Didn’t have chocolate chips either so I used 1 tbsp hemp hearts, 1 tbsp unsweetened shredded coconut, and 1 tbsp walnut pieces to make up for the missing crunch and texture of the chocolate. I also had to make a last minute sub (could not turn on the food processor to grind up the oats for pat flour), so used equal amount of arrowroot flour in place of oat flour. I don’t like too much sweetness so this was perfect for me. I didn’t use a black banana just one that was a bit spotted. I made half the recipe the first time (only had one banana), and were awesome. If you’re looking for more banana-based, healthy cookie recipes try my Vegan Everything Breakfast Cookies and my Chocolate Chip Banana Bread Bites. 7-ingredient dark chocolate quinoa breakfast bowl naturally sweetened with maple syrup and infused with cocoa powder. Even John had a few, and he’s not much into health food hippie cookies. They became a bit more soft and banana bread-like. Top with fresh berries for an extra fancy feel (and to boost your antioxidant intake). I loved that these cookies were delicious right out of the oven and seemed to become even more delicious after they’d cooled. Made with coconut oil, dates, shredded coconut, and nuts, this recipe looks as incredible as it tastes. They’re seriously addicting… Temember my 6-in-1-day comment? It’s makes the perfect take-along breakfast or snack It requires just 1 bowl and about 30 minutes But I’m really not much of a butter-and-brown-sugar type of cookie girl anyway, so these suited my fancy much more. These cookies have some of the heartiest ingredients I know and love, making them more like a healthy snack than a true cookie. And what kind of cookie would they be without chocolate chips? That’s what I said… To keep them gluten-free, I opted for GF oats, oat flour, and almond meal. Turn off heat and let rest with the lid on for 10 minutes. Bring to a boil, then reduce to low and simmer covered for 18 minutes. ![]() My ingredients are simple: Peanut butter, banana, coconut oil, agave nectar, almonds, and flaxseed. For more flavor, you can sub up to half of the water with vegetable broth (something we preferred in this recipe) and/or add a pinch of salt at this time. These cookies are a result of that desire, and although they were kind of an experiment, they turned out so good I simply could not stop eating them (as in “6 cookies in 1 day” kind of good). If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo Instagram.I’ve been wanting to experiment more with gluten-free recipes since I have a few friends that eat gluten-free, and I am wanting to shy more away from it myself. 3-Ingredient Chocolate Fudge (Dairy-Free).There’s no such thing as too much chocolate, right?! More Chocolaty Treats They’d pair dangerously well with a glass of Creamy Chocolate Hazelnut Milk or Feel Good Hot Chocolate. We love having them around as a nutrient-packed option for sweet tooth cravings. We hope you LOVE these amaranth bars! They’re: Then press it into a loaf pan (or any similar-sized dish) lined with parchment paper and transfer to the refrigerator to let it set.Īfter a quick hour or so, these tasty treats are ready to be sliced into bars and enjoyed! A simple (but oh-so-delicious) mixture of melted dark chocolate, almond butter, coconut oil, salt, and vanilla combine for a rich, chocolaty coating that holds the amaranth together. When everything goes as planned, the dry amaranth will pop after just 10 seconds, expanding in size and transforming into super snack-able puffed amaranth! Popping it yourself is more affordable, but if you want to make this recipe even easier, you can use store-bought puffed amaranth. It can take a few tries to pop the amaranth without burning it, but you’ll get it right! The keys are to make sure the pan is hot and to cook it in small batches. Making these amaranth bars starts with popping the amaranth (like popcorn, but faster!). Plus, it contains all the essential amino acids. It’s rich in iron, magnesium, phosphorous, selenium, calcium, vitamin B6, and protein. It was considered a “super grain” by the Aztecs who saw it as a nutritious option for infants and found it provided enough strength for soldiers! Amaranth is a pseudograin, which means it’s technically a seed but can be cooked and used similarly to other grains. ![]()
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