healthier

Bready or Not Original: Chickpea Almond Butter Blondies

Posted by on Mar 13, 2019 in Blog, blondies, Bready or Not, cookies, healthier | 0 comments

No one will be able to tell that chickpeas form the base of these healthified blondies, but the truth is right there in the name.

Bready or Not Original: Chickpea Almond Butter Blondies

A food processor is necessary for this recipe as the chickpeas (aka garbanzo beans) must be utterly pulverized. Weirdly enough, a lot of health cookbooks and blogs have discovered chickpeas end up eerily like bland cookie dough once they are mashed up.

Bready or Not Original: Chickpea Almond Butter Blondies

I know, it sounds crazy, but I’ve tried out a few recipes like this and it’s the truth. And these blondies WORK. They taste good. The sweetness is just right, not hardcore, but it doesn’t taste at all like ‘health food.’

Bready or Not Original: Chickpea Almond Butter Blondies

I found the base recipe in an issue of Cooking Light and significantly modified it into something new. The original had tahini (which I do not like, so I subbed almond butter) and dark brown sugar (which I usually don’t have).

Bready or Not Original: Chickpea Almond Butter Blondies

The pecans add a wonderful texture to these blondies. If you don’t like pecans, I would suggest still using some kind of nut or seed for a mild crunch.

Bready or Not Original: Chickpea Almond Butter Blondies

 

Bready or Not Original: Chickpea Almond Butter Blondies

Bready or Not Original: Chickpea Almond Butter Blondies

These lightened-up blondies use chickpeas as a base, but trust me, you can’t tell they are there. These are just sweet enough with an additional crunch from pecans.

  • 3 Tablespoons unsalted butter
  • 3/4 cup light brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 15-oz can unsalted chickpeas (garbanzo beans), rinsed and drained
  • 3 Tablespoons almond butter
  • 2 Tablespoons half & half or milk
  • 1/3 cup white whole wheat flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/3 cup chopped pecans

Preheat oven at 350-degrees. Line an 8x8 or 9x9 pan with aluminum foil and apply nonstick spray or butter.

Using a small saucepan, brown the butter, stirring often. Transfer to a bowl to cool for 15 minutes. Whisk in brown sugar, eggs, and vanilla.

Place chickpeas, almond butter, and milk in a food processor, and mix until smooth, scraping down the sides often. Stir the chickpea mixture into the butter mixture.

Combine the flour, baking powder, and salt in another bowl and whisk together. Stir dry mix into the chickpeas. Fold in the pecans.

Pour batter into ready pan. Bake for 25 to 27 minutes, until it passes the toothpick test in the middle.

Cool in pan for hour or two. Use foil to lift blondies onto cutting board to slice into pieces. Store in a sealed container, with waxed paper between layers, at room temperature or in the fridge for up to 3 days. Bars also can be frozen for later enjoyment.

OM NOM NOM!

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Bready or Not Original: No Bake Chocolate Almond Oatmeal Bars [Gluten Free]

Posted by on Feb 27, 2019 in Blog, Bready or Not, breakfast, chocolate, gluten-free, healthier, no-bake dessert | Comments Off on Bready or Not Original: No Bake Chocolate Almond Oatmeal Bars [Gluten Free]

I’m here to set you up with a breakfast or snack bar that is delicious and mostly healthy. Plus, these No Bake Chocolate Almond Bars can be tweaked for several dietary needs!

Bready or Not Original: No Bake Chocolate Almond Oatmeal Bars [Gluten Free]

If you need gluten-free, use GF rolled oats. If you need dairy-free, use different chocolate chips. If you have nut allergies… well, you could probably use all-purpose flour and a different nut butter or even Biscoff spread, but I haven’t tested that mod myself.

Bready or Not Original: No Bake Chocolate Almond Oatmeal Bars [Gluten Free]

Though I did test this recipe. A lot. Because it kept coming out tasty, but still a bit off.

Bready or Not Original: No Bake Chocolate Almond Oatmeal Bars [Gluten Free]

The first try, I used milk chocolate chips, which is always my preference in cookies. To my surprise, I found the end result to be too sweet.

Bready or Not Original: No Bake Chocolate Almond Oatmeal Bars [Gluten Free]

The second try, I became quite frustrated when pressing the base layer into the pan. It was a big sticky mess.

Bready or Not Original: No Bake Chocolate Almond Oatmeal Bars [Gluten Free]

Therefore, by the third try, I knew what to do. Use semisweet chips. Chill the oat mixture from the time it is mixed. I also found that these bars were fantastic to freeze; just use waxed paper between the stacked bars.

 

Bready or Not Original: No Bake Chocolate Almond Oatmeal Bars [Gluten Free]

Bready or Not Original: No Bake Chocolate Almond Oatmeal Bars [Gluten Free]

Tweak this recipe to be gluten-free by using GF rolled oats–and it can even be dairy-free by using select chocolate chips! Plan to assemble this recipe over a few hours as you must chill the ingredients between each step. Also, best to avoid milk chocolate this time around, or the bars will be excessively sweet. Use semisweet or dark chocolate instead.

  • Crust
  • 3 cups rolled (old fashioned) oats
  • 1/2 cup almond flour
  • 3 Tablespoons coconut oil, melted
  • 1/2 cup + 2 Tablespoons pure maple syrup
  • 3/4 cup almond butter
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • Filling
  • 3/4 cup semisweet or dark chocolate chips
  • 1/4 cup almond butter

In a large bowl, mix together all of the crust ingredients. The mixture should be sticky and clump together. If it's not cohesive, add more almond butter; if it's too wet, add some more oats and/or almond flour. Chill bowl in fridge for an least an hour.

Line an 8x8 or 9x9-inch pan with aluminum foil and apply nonstick spray.

Press half of the crust mix evenly into the bottom of the pan. A piece of waxed paper or parchment and a heavy glass make it easier to compress as much as possible. Place pan and bowl in fridge for another 30 minutes.

In the microwave or in a pan on the stovetop, melt together the chocolate chips and remaining almond butter. When they become creamy and smooth, remove from heat. Pour the chocolate to completely cover the oat layer. Chill for another hour.

Dollop the remaining oat mixture atop the hardened chocolate. Again, compress contents into pan as much as possible. Chill another 30 minutes.

Use the foil to lift contents onto a cutting board. Slice. Keep bars for up to 3 weeks in the fridge, in a sealed container with waxed paper between the layers, or freeze for up to a month.

OM NOM NOM!

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Bready or Not Original: Soft Muesli Breakfast Cookies

Posted by on Jan 9, 2019 in Blog, Bready or Not, breakfast, cookies, healthier | Comments Off on Bready or Not Original: Soft Muesli Breakfast Cookies

Let’s continue a healthy theme for another week with Soft Muesli Breakfast Cookies!

Bready or Not: Soft Muesli Breakfast Cookies

Think of these like plump little oatmeal cookies. The texture is cakey and thick, and will otherwise vary depending on the muesli you use.

Bready or Not: Soft Muesli Breakfast Cookies

I tested out this recipe using Seven Sundays Vanilla Cherry Coconut Muesli, which was FANTASTIC in these cookies.

Bready or Not: Soft Muesli Breakfast Cookies

The customization options for this recipe are really endless. Get a new muesli and get baking! Muesli is often on sale at this time of year. Take advantage of that.

Bready or Not: Soft Muesli Breakfast Cookies

These cookies are slightly tacky because of the applesauce, so be sure to keep waxed paper or parchment between the cookies in their sealed container or they’ll stick together.

Bready or Not: Soft Muesli Breakfast Cookies

The cookies will keep well for up to a week, too. In fact, take them on the go. Enshroud some in plastic for a kid’s (or your own) snack or lunch.

The recipe makes about 55 cookies if you use a teaspoon scoop, so you’ll have plenty of cookies to enjoy!

 

Bready or Not Original: Soft Muesli Breakfast Cookies

Bready or Not: Soft Muesli Breakfast Cookies

These soft-baked plump breakfast cookies are full of wholesome goodness. This recipe is easy to customize with different muesli mixes. Using a teaspoon scoop, recipe makes about 55 cookies.

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup applesauce (individual serving cup size)
  • 1/2 cup brown sugar
  • 1/2 cup vanilla or plain Greek yogurt
  • 2 Tablespoons vegetable or coconut oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 1/2 cups (one 11 ounce package) muesli

Preheat oven to 350-degrees.

In a medium mixing bowl whisk together the flour, baking soda, cinnamon, and salt. Set aside.

In a big mixing bowl, beat together the applesauce, brown sugar, yogurt, vegetable oil, egg, and vanilla with a mixer until well combined. Add flour mixture, followed by the muesli.

Drop cookie dough by teaspoon scoops onto a parchment paper-lined cookie sheet. Bake for 10 to 12 minutes.

Allow cookies to cool on pan for five minutes, then transfer to a wire rack to cool completely. Store in a sealed container between parchment or waxed paper layers; the applesauce will make the cookies slightly tacky if they touch each other. They'll keep for up to a week at room temperature.

OM NOM NOM!

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Bready or Not: Baked Goat Cheese Salad Rounds [Gluten Free]

Posted by on Jan 2, 2019 in Blog, Bready or Not, cheese galore, gluten-free, healthier | Comments Off on Bready or Not: Baked Goat Cheese Salad Rounds [Gluten Free]

Let’s start off the new year with a deliciously cheesy recipe to make a salad extra special: Baked Goat Cheese Salad Rounds!

Bready or Not: Baked Goat Cheese Salad Rounds [Gluten Free]

This recipe is super easy. There are only four ingredients! The work is minimal as it goes in stages.

Bready or Not: Baked Goat Cheese Salad Rounds [Gluten Free]

The end result is a delicious, fancy cheese to add to your salads over the coming weeks. I do large salads with lots of cheese, so I use two rounds. For a small salad–or if you want less cheese (goat cheese IS strong)–do one round.

Bready or Not: Baked Goat Cheese Salad Rounds [Gluten Free]

The nice thing about this is that the recipe has everything portioned and ready in the freezer. In the time it takes to assemble the salad, the cheese rounds are baked and ready for eating.

Bready or Not: Baked Goat Cheese Salad Rounds [Gluten Free]

This is true whether you’re cooking for one, or for a group over for brunch.

Bready or Not: Baked Goat Cheese Salad Rounds [Gluten Free]

I made this recipe using the goat cheese available at Costco, where it is sold in a pack of two 10.5-ounce logs. A glance at Bready or Not of a month ago will show where the other log went–into Swirled Goat Cheese Brownies.

Bready or Not: Baked Goat Cheese Salad Rounds [Gluten Free]

Adapted from a recipe featured in Best of America’s Test Kitchen 2010.

 

Bready or Not: Baked Goat Cheese Salad Rounds [Gluten Free]

Bready or Not: Baked Goat Cheese Salad Rounds [Gluten Free]

This simple and healthy recipe produces gluten-free, pecan-coated goat cheese rounds that are kept frozen until meal time. This is a great recipe for a person eating solo, or to bake up as an elegant cheese to accompany salads for a crowd.

  • 1 cup pecans
  • 10.5 ounces goat cheese, softened
  • 1 teaspoon dried Italian herbs
  • 2 large eggs, room temperature

In a food processor, pulse pecans until finely chopped. Transfer the pecans to another bowl. Add the cheese and herbs to the processor and process until smooth, about 30 seconds. Chill cheese in fridge in a covered bowl until firm, at least an hour.

Set up a work station. Beat the two eggs in a small bowl. Place next to the bowl of pecan pieces. Lastly, line a small cookie sheet or plate with waxed paper.

Use tablespoon scoop to doll out about 12 equal dollops of goat cheese onto the waxed paper. Smooth out a ball of cheese between palms, then dip into the egg, allowing excess to run off, then press and roll the ball to coat with pecan. Set back on waxed paper. Repeat with other balls. Use palm or the bottom of a glass to compress the cheese into flat rounds. Place in freezer for several hours, at minimum.

Once they are set, transfer the rounds to a sealed container for the freezer with waxed paper between the layers. IMPORTANT: They will go straight from the freezer to the oven. Don't thaw, or they'll lose their shape when baking!

When ready to bake, preheat oven or toaster oven at 475-degrees. Place foil on cookie sheet. Remove from freezer however many cheese rounds desired to cook; two rounds per large salad works well. Spray foil and cheese lightly with cooking spray.

Bake until the nuts are golden brown and cheese is warmed through, 7 to 10 minutes. Let cool several minutes. Set on a salad of greens tossed with a vinaigrette.

Frozen cheese rounds will keep well up to a month.

OM NOM NOM

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Bready or Not: No-Bake Mummy Biscoff Buckeyes

Posted by on Oct 10, 2018 in biscoff spread, Blog, Bready or Not, chocolate, cookies, healthier | Comments Off on Bready or Not: No-Bake Mummy Biscoff Buckeyes

Here’s a great recipe to make with kids! These No-Bake Mummy Biscoff Buckeyes are quick, cute, and secretly healthy.

Bready or Not: No-Bake Mummy Biscoff Buckeyes

Buckeye treats typically include peanut butter and brown chocolate. I switched in Biscoff (aka cookie butter, available by the peanut butter in most American grocery stores these days) but you can use peanut butter instead.

Bready or Not: No-Bake Mummy Biscoff Buckeyes

What makes these secretly healthy, you ask, since I made them unhealthier with cookie butter? Well, the base ingredient of this recipe is… CHICKPEAS. Also known as garbanzo beans.

Bready or Not: No-Bake Mummy Biscoff Buckeyes

You cannot tell there are beans in this. All you taste is Biscoff and chocolate. They keep in the fridge for up to a week, too; they get a little sweaty, that’s it.

Bready or Not: No-Bake Mummy Biscoff Buckeyes

The white chocolate drizzle is pretty fun. There’s no art to it. Just drizzle every which way, then very quickly add the mini chocolate chip eyes. (Hopefully your mini chips won’t have bloomed like mine did! That means the chocolate has a white cast to it. Perfectly fine to eat, it just doesn’t look as pretty. FYI Mummies don’t care about being pretty.)

Bready or Not: No-Bake Mummy Biscoff Buckeyes

Modified from Cooking Light October 2017.

 

Bready or Not: No-Bake Mummy Biscoff Buckeyes

Bready or Not: No-Bake Mummy Biscoff Buckeyes

These one-bite treats secretly contain chickpeas, but all you taste is cookie butter and chocolate. You can substitute peanut butter for the Biscoff. Recipe makes about 24 mummies using a teaspoon scoop.

  • 1 15.5-ounce can of chickpeas/garbanzo beans, rinsed and drained
  • 1/2 cup cookie butter (Biscoff, Speculoos, store brand, etc)
  • 2 Tablespoons honey
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 1/3 cup white chocolate chips
  • 2 teaspoons mini chocolate chips

Pulse chickpeas in a food processor until smooth. Add cookie butter, honey, vanilla, and salt, and pulse more. Use a teaspoon scoop to measure out the dough; place on a wax paper-lined baking sheet that will fit in the fridge. Use hands to smooth out each ball. Chill until firm, at least 30 minutes.

Carefully melt white chocolate in the microwave at 20% power in 15 second bursts, stirring well between each pass, until it's smooth. Dip fork prongs in the chocolate and drizzle back and forth over the buckeyes to create a mummy bandage effect. Immediately place two mini chocolate chips for eyes on each mummy head. If need be, melt white chocolate again to use some dots of it as glue for the eyes.

Store in the fridge for up to a week, but expect them to sweat and get moister.

OM NOM NOM!

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Bready or Not Original: Nutty Bites

Posted by on Aug 22, 2018 in Blog, Bready or Not, breakfast, gluten-free, healthier, no-bake dessert | Comments Off on Bready or Not Original: Nutty Bites

I present to you my recipe for Nutty Bites. These are a fantastic snack or breakfast.

Bready or Not Original: Nutty Bites

Plus, they are super-healthy, loaded with nuts and seeds, totally gluten-free, with honey as the sweetener and binding agent.

Bready or Not Original: Nutty Bites

This is an easy recipe to customize, too. Keep the amounts of nuts and seeds the same, but switch in peanuts, hazelnuts, walnuts, wheat germ, sunflower kernels… whatever you like!

Bready or Not Original: Nutty Bites

You can toast the nuts first, if you choose. I actually preferred it untoasted. Do note that some smaller add-ins like pepitas can burn quickly, and burned pepitas don’t taste that great. (Voice of experience here.)

Bready or Not Original: Nutty Bites

I can report that these keep well in the freezer for at least a month, too. Just make sure to have something like waxed paper between the layers–and even then, in a few spots with heavy honey, the bars might stick.

Bready or Not Original: Nutty Bites

Oh, and did I mention that this is entirely made on stovetop? No need to heat up the house by turning on the oven! Whip out your candy thermometer and you’ll have Nutty Bites ready in no time flat.

Bready or Not Original: Nutty Bites

 

Bready or Not Original: Nutty Bites

Bready or Not Original: Nutty Bites

Toast the nuts first if you choose (though watch out, pepitas can burn fast), but untoasted, unsalted nuts offer a nice clean flavor here. Feel free to substitute other nuts or other add-ins (like wheat germ for chia seeds or flaxseed). A candy thermometer is necessary for this recipe.

  • 1/2 cup macadamia nuts
  • 1/2 cup pecans
  • 1/2 cup almonds
  • 1/2 cup pepitas
  • 1/4 cup chia seeds
  • 1/4 cup ground flaxseed
  • 3/4 cup honey
  • 1/4 cup water
  • sprinkle salt

Mix the nuts and seeds together in a large glass or metal bowl. Prepare an 8x8 pan with parchment paper or aluminum foil, and grease well.

Heat the honey and water in a medium saucepan on medium-high. Use a candy thermometer to track the temperature as it rises to 275-degrees (soft crack stage). Stay close to the pan at all times! Once the honey starts boiling, it will bubble excessively, so keep stirring and use great caution.

As soon as it reaches 275-degrees, pour the honey mix over the nuts and seeds. Stir to coat. It will harden quickly, so move fast! Pour everything into the ready pan and press out evenly.

Let set out for an hour. Use a knife or bench knife to chop into squares. Store at room temperature in a sealed container between wax paper layers; they can also be frozen.

OM NOM NOM!

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