I know I owe you a "vacation post," but that might make you vomit a little in your mouth, so instead I am going to give you something that decidedly will not make you vomit (unless you don't like chocolate or peanut butter in which case stop reading now to avoid soiling your screen).
After we got home from vacation I was struck with some sort of strange illness that made me want to cook and bake.
Not only did I cook and bake, I made something that is gluten free (What the hell is gluten anyway? I don't freakin' know.), and wheat free.
Is that even possible? How does it cook in the oven if it doesn't have wheat? I know. These are all questions I asked myself, too.
Read and learn, grasshoppa. Read and learn.
So, you know I have a sweet tooth the size of Georgia, right? I mean it's huge. I can eat so much chocolate it's insane. And, usually I can't stop. So, when I started the journey toward more healthy eating for my family a few years ago I did not start with sweets. I did stop buying sweets and I started only making them. But, all the sweets I make are still pretty bad-for-you.
Until I found this recipe for peanut butter chocolate bites that sounded fairly healthy and weird. Now, I am not really a fan of Reese's cups, but I am a fan of sweetness. Again, where other people say, "Oh, this is too sweet for me." My body sees that as a challenge. I have never tasted something that was too sweet for me. So, when I read this recipe I thought, "Hmm. That sounds kinda good, very sweet, and abnormal. I think I'll make it." You'll see the weird abnormal part in a bit.
Here's the recipe.
Grain-Free Peanut Butter Chocolate Chip Cookie Dough Bites (I called it Reese's Bites which is a whole lot more palatable in my opinion.)
1 1/4 cup canned chickpeas rinsed and patted dry
2 t vanilla extract
1/2 cup plus 2 tablespoons natural peanut butter
1/4 cup of honey
1 t baking powder
Pinch of salt
1/2 cup dark chocolate chips
In a food processor, combine chickpeas, vanilla, peanut butter, honey, baking powder and salt. Mix until smooth. Stir in chocolate chips. Wet hands and form balls about 1 1/2 inch in size (small because they are sweet). Place on a parchment lined cookie sheet and bake at 350 for about 10 minutes.
Nutrition info (which I actually have started reading): 140 calories (49.4 from fat), 8 g fat, 0 mg cholesterol, 150 mg sodium, 14 g carbs, 2 g dietary fiber, 4 g protein.
Okay, did you see the weird part? Yeah, I don't think I've ever eaten chickpeas.
But, these are yummy, y'all.
My kids loved them. Especially Girl 1 - who has a sweet tooth as big as mine. And, these have made homework for two days so much more bearable.
So, my point? I guess we don't need gluten or wheat, but I'm not sure.
I have made a few more voyages into uncharted food terrains these past few weeks, which I will post about soon. Until then, I hope you are enjoying the beginning of school year 2012. The past two days in our lives promises that it will be interesting if nothing else. If you have a healthy sweet recipe for me - link it! My waistline thanks you!