Sometimes I get all bakey. Is that a word…nope. But I’m sure some of you know what I mean.
The timing is right, it doesn’t feel like a burden to stand in the kitchen for at least 4 hours, and once one recipe is complete, you move onto the next…joyfully.
My children are quite used to me being in the kitchen and we have some good conversation. I bake or cook and they do homework and report their day to me. Then they take their usual places at the dining room table and get their craft on: cutting a piece of paper into approximately 100 million pieces, writing stories, drawing, and paper stamping. These will be fond memories.
One particular day this past week I decided to make all these things. This day, I started baking before the kids were even done with school. I had the bakey itch. You might recognize my banana muffins. They are a regular around here. Something good has to use up brown bananas.
I love them because they are oil free (thank you applesauce), egg free (thank you flax meal), have minimal sugar in them, are filled with whole wheat flour, oats, and almond flour, and are addictively delicious.
Ah, granola. Can I just tell you that this makes a great gift. Take empty Adams Peanut Butter jars (or other medium to large jars) that are lying around, crowding your cupboards (just me??). Fill them with homemade granola and deliver to some unsuspecting people. It looks pretty. Promise. And it’s so nice and nutty.
But now we come to the deep dish cookie pie. With a name like that, can you go wrong. No.
Is it my recipe. No.
Was it good? Yes.
The best cookie recipe using garbanzo beans to date? Yes.
Wait…?? Garbanzo beans? Yes.
And gluten free? Yes.
It has a more natural texture and flavor than other things I’ve tried with garbanzo beans, so I think you should try it. Katie from Chocolate Covered Katie has done it again. You should check out her other recipes too. They all have a healthy twist, something I definitely appreciate.
*One side note on the recipe though (you can get this from the comments too), I only put in 1 scant cup of brown sugar and it was just fine. Some others put in pressed dates to make up for some sugar and reported good results. I still have to try that.
Recipe from Katie @ http://chocolatecoveredkatie.com/2011/05/31/deep-dish-cookie-pie/
- 2 cans white beans or garbanzos, rinsed and drained
- 1 cup quick oats or certified-gf quick oats
- 1/4 cup unsweetened applesauce
- 3 tbsp oil
- 2 tsp pure vanilla extract
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup brown sugar
- 1 cup chocolate chips
- Blend everything (except the chips) very well in a food processor. Mix in chips, and pour into an greased pan (a 10-inch springform pan works well). Cook at 350F for around 35-40 minutes. Let stand at least 10 minutes before removing from the pan.