Crazy Healthy Raw Cashew Chocolate Chip Cookie Dough

Yes, another post in the "crazy healthy" series. This recipe was a happy accident, but aren't those the best? I was inspired to make these Flourless Salted Caramel Chocolate Chip Cookies, but something happened along the way and I didn't get past the dough stage.

I started with 2 handfuls of raw cashews and put them in the food processor for about 20 minutes (I gave my food processor little breaks so I wouldn't overwork it). While that was going on, I soaked 5 medjool dates in water for 30 minutes, and then blended them with 1/2 cup of water in the blender. I added 1 tsp vanilla, and 1/2 tsp salt and then added it all to the food processor and processed for another minute. Then I added 1/2 cup chocolate chips and pulsed a couple times. And then we went to town with our spoons....soooooo good. Trust me, it will truly be the best cookie dough you've ever tasted. Gluten free, grain free, and no added sugar. Enjoy!

Peanut Butter Chocolate Chip Chickpea Blondies

Don't these look delish? Sometimes we all just need to satisfy our sweet tooth, am I right? I made these for the kiddos today (you believe that right? It's all for the kids....) and they enjoyed them with a nice tall glass of almond milk. Now, let's not delude ourselves, these are healthy-ish. They are definitely healthier than their flour and sugar laden cousins, but they still have 1/3 cup of honey, so practice moderation. Once blondie, good. Five blondies, not so good.

Anyway, enough chat, here's the recipe.

1/2 cup natural peanut butter (the kind you have to stir people, not the kind with the nice primary colors on the label)
1/3 cup honey
1 can chickpeas, rinsed and drained
1 tsp vanilla
1/2 tsp salt
1/4 tsp baking soda
1/4 tsp baking powder
1/2 cup chocolate chips

Put everything except for the chocolate chips in your food processor and blend until super smooth (note, I've had friends try to do this in the mini cuisinart, it does not work). Fold in chocolate chips. Pour into a greased 8 x 8 glass pan and cook at 350 degrees for about 24 minutes (ovens vary, check doneness with a toothpick).

Enjoy with a cold glass of almond milk!

Linking up with Between Naps on the Porch

Crazy Healthy Blueberry Sprouted Muffins

Hi there! The kiddos have the day off from school today and that always means baking must happen in our kitchen. This recipe is simply a play on my Super Health Sprouted Grain Muffins, just with blueberries folded in at the end. The result? Guilt free goodness.

Ingredients

1 cup Ezekiel Brand Sprouted Grain Cereal
1 cup Spelt Flour
1/4 cup sugar
1/4 cup stevia for baking
1 tsp baking soda
1/2 tsp salt
1 cup unsweetened applesauce
1 large egg, beaten
2 tbsp melted butter
1 tsp vanilla
1 cup blueberries

Combine the first 6 ingredients in a large bowl and mix well.

In a separate bowl, mix applesauce, egg, butter, and vanilla with a whisk. Add to the flour mixture and stir until blended. Fold in blueberries.

Pour batter into 12 muffin cups and back at 325 degrees for approx. 20-25 minutes (ovens vary - mine took 24 minutes exactly). Toothpick will come out clean when done.

Fresh out of the oven, I like to cut one open and insert a nice pat of butter. Pure comfort!

Super Healthy Sprouted Grain Muffins

Warm muffins straight from the oven - once of life's little comforts and joys, right? I admit, I've avoided muffins for nearly 4 years now...mainly because most muffins are just cupcakes without the frosting. So I set out to make a truly, completely healthy muffin. Trust me, it's quite a feat of baking.

The secret to these little wonders? Ezekiel Brand Cereal (TM). Instead of wheat flour, we're using Ezekiel sprouted grain cereal, mixed with a little spelt flour, to give our muffins that dense goodness.

Ingredients

1 cup Ezekiel Brand Sprouted Grain Cereal
1 cup Spelt Flour
1/4 cup sugar
1/4 cup stevia for baking
1 tsp baking soda
1/2 tsp salt
1 cup unsweetened applesauce
1 large egg, beaten
2 tbsp melted butter
1 tsp vanilla

Combine the first 6 ingredients in a large bowl and mix well.

In a separate bowl, mix applesauce, egg, butter, and vanilla with a whisk. Add to the flour mixture and stir until blended.

Pour batter into 12 muffin cups and back at 325 degrees for approx. 20-25 minutes (ovens vary - mine took 24 minutes exactly). Toothpick will come out clean when done.

Enjoy for a nice slather of warm butter!