Spring may only be a month away, and the weather may be unusually warm, but some times the winter blues still catch you unawares. Perhaps it is a gray day, or perhaps you've hit a little blip in life. We've all been there, where it seems like nothing in the world is tilting in your favor. But oftentimes something will make the day seem cheerier.
Well, I've found my magic bullet. This peanut buttery bar cookie is actually fantastic. Why am I surprised? Well, the secret ingredient had me battling a healthy dose of skepticism...but now I am a convert (and slightly happier...an Italian farmhouse and a bowl of figs would probably do it).
Beanie Butter Blondie
1 1/2 cups garbanzos, cooked
1/4 cup peanut butter
2 tbs oil (I used peanut, but canola or melted coconut would also work)
1/4 cup turbinado sugar (or other less refined variety)
15 drops vanilla liquid stevia
2 tbs almond milk (if needed)
2/3 cup barley flour, oats, or millet meal (for gluten-free)
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup chocolate chips
1. Puree garbanzo beans, peanut butter, oil, sugar, stevia, and milk until smooth. Add in flour, baking powder, soda, and salt, pulsing until combines. Should be like brownie batter. Mix in chocolate chips.
2. Pout batter into a small, greased brownie pan. Bake at 350F for 30-45 minutes until just starting to brown around the edges and middle is set. You want it to still be a bit soft and gooey.
3. Serve warm. Consume. Repeat.
My belated contribution to this Wellness Weekends and an early addition to Slightly Indulgent Tuesdays! And a new one - Allergy-Free Wednesdays...
Stay tuned this week, as I try to make heads or tails of farmers market produce, and explore an interesting partnership in the egg industry.
academic agriculture almond amaranth animals apples apricot asparagus avocado baking banana bars basil beans bees beets berries biodiversity blog action day blueberries book bread Cabbage Cake carob carrots cashew cauliflower celery chard Cheese cherry chickpeas chocolate chocolate with a soul Cinnamon rolls climate change coconut coffee commodities conflict conservation contest cookies corn crisp cucumber culture dairy daring bakers dates deforestation dess dessert eggplant eggs Environment Ethics fair trade fennel figs film fish Food Waste Foodie blogroll Frugal Foodie Gardening garlic gender ginger gluten-free GMO grains granola grapes Greens hazelnut health history Holiday honey horseradish human rights hunger ice cream Indian Kale Kiwi kohlrabi lemon lentils lime Live Below the Line livestock macarons mango markets melon mint muffin Munchable Soapbox mushrooms nutrition nuts okra olive oil onion orange organic pasta Pastry peaches peanut butter Pears peas peppers Pie pistachio plum policy potatoes poverty Produce of the Week protein quinoa Rabe raw resources restaurants rhubarb risotto root vegetables salad seafood sesame smoothie social justice SOS soup spinach Squash stevia strawberry sunchoke sunflower seeds sustainability sweet potato tea tempeh Tofu tomato tradition trains Travel Turnip Vegan Vegan MoFo water wheat berries winter squash zucchini