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.
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