These little bites are so yummy! You would never believe that they are- No oil, No butter, & Gluten Free
The are not hard and I would make them again.
They got a great reviews from my entire Clan. Even my husband(he is my hardest to please)
I did a few things I would change. But first the recipe and directions!
- 1 1/4 Cups Canned(or cooked) Chickpeas, well rinsed, drained and patted dry
- 2 teaspoons Vanilla Extract
- 1/2 Cup + 2 Tablespoons Natural Peanut or Almond Butter
- 1/4 Cup Honey
- 1 teaspoon Baking Powder
- pinch of Salt
- 1/2 Cup Dark Chocolate Chips
- Preheat Oven to 350°F
- Combine all the ingredients, except Chocolate Chips. In a Food Processor or Powerful Blender, and process until very smooth. Make sure to scrape down sides to get all the little chunks of chickpeas and process again they’re well combined.
- Make sure mixture is cool¹. Mix in Chocolate chips and stir. The mixture will be very thick and sticky
- With Clean Wet hands, form into 11/2” balls. Place onto a piece of parchment paper or silicon mat. If you want them to look like a cookie press them down. They will cook and look how they are placed on the pan.²
- Bake for about 10 min. They cook quickly and are better softer than hard.*
- Yields about fourteen 1 1/2” cookie dough balls.
Things I learned:
¹ My mixture was warm and when I mixed in the chocolate chips they melted easily. This made them darker than desired
² I cooked mine for the full 10 min, and they where well done. To done. While good and enjoyed. I would have preferred them softer.
Mixed in Chocolate Chips while warm from Blender and they melted some
Balls rolled and on Mat
In the oven
My cookies. Darker than first photo from melted chocolate. A like harder than preferred. But very yummy
Your family eats what you Eat & Prepare!
If your the one planning meals, buying the food, & cooking-
your families health is in large your responsibility!
I’m not talking about the fact genetically & environmentally.
What we eat- is either fueling a disease or curing it!
I was sitting at the table working on my laptop when I looked up to see my littlest man trying to sneak some pizza. Cute isn’t he!!!!
I snapped a picture because well- I am a mom and it was just too cute not to. As I looked at the photo, I began thinking more and more about how kids and my husband without question(in general) will eat what ever I put in front of them. They might whine a little from time to time but I am the one who provides the food they eat. Thus- I am responsible for their health as far as what they consume. I don’t know about you but that is a BIG responsibility. One I am not going to take lightly, either. However, my goal is to be balanced. I am not going to be a control freak who never allows for an occasional pizza or a fun desert. And if I can, I will make it myself with whole grains and soak it, ferment it or sprout it! What we eat is mainly liked from the habits we have formed by providing it. So choose wisely!
By, Jennifer Gresham
This recipe is easy and yummy! One of my daughters favorites.
The meat and sweet potatoes flavor each other beautifully! The sweet potatoes are savory with a mild natural sweetness. The Meat Loaf takes on some of the sweetness which mixes well with the savory and saltiness of the meat.
Serving Size: 8-10
Prep Time: 20min
- 3 to 4 medium to large organic raw sweet potatoes
- 2lbs of ground Beef
- 1/2 lb Nitrate free, MSG free Italian Sausage
- 1 Large Onion Diced
- 2 Eggs
- several Dashes Worcester Sauce
- 2 Tbs Fresh Minced Garlic
- 1/4 Cup Black Strap Molasses
- 1 Cup bread Crumbs (I use my bread in the Vitamix)
- 1 tsp mustard
- 1 Cup Ketchup(optional) I use my Fermented Ketchup
- 1/2 Cup Ketchup o top if desired
- Peel and cut Sweet Potatoes
- Layer Bottom of slow cooker with the Sweet Potatoes
- In a large bowl add all ingredients except sweet potatoes and optional 1/2 c ketchup on top. I like to mix mine by hand. But I make sure I remove rings and have everything in the bowl before I mix with hands so I do not have to take them out until done mixing.
- Form Meat into a loaf shape and place on top of Sweet Potatoes
- If desired cover with Ketchup. Place Lid on Slow Cookers.
- Cook on High for 5 -6 hrs, Low 7-8 hrs
- 30 min before serving. Turn Slow Cooker Off and Make Broccoli
Sweet potatoes peeled and cut. Layered evenly on bottom of Slow Cooker Crock
Meat Loaf Laid on top Of the Sweet Potatoes
Fully Cooked Meat Loaf and Potatoes. Can you tell I had run out of Ketchup?
Meat Loaf, Broccoli, & Sweet Potatoes! So yummy. So Easy. Quick Clean Up
This my friends is one of the easiest meals EVER!
If your trying to avoid grains, carbohydrates and/or gluten this is for you!
Spaghetti Squash is not mushy at all! Has a great al dente texture!
Of my 6 kids 4 out of 2 prefer the Spaghetti Squash to our Whole Wheat Noodles
- Feeds 8-10 people
- Prep Time: 30min
- Slow Cooker Time 5hrs -8hrs
- 1 Large Spaghetti Squash
- 2 24 Ounce Organic Spaghetti Sauce
- 1 24 ounce Spaghetti Sauce and 1 28oz Can Organic Fire Roasted Tomatoes. Add spices if desired
- 1 Tbs Minced Garlic
- 1 Package Smoked Beef Sausage
- 1-2 Lbs Organic Italian Sausage MSG & Chemical Free
- Clean Spaghetti Squash in warm water and soap. Cut in Half and remove seeds with spoon.
- Place Clean and prepared Squash cut side down in Crock Pot or Slow Cooker
- Pour Spaghetti Sauce and Tomatoes around Squash
- Then cut Italian sausage into 1-2inch squares or is desire roll into balls. Add to Sauce
- Cut Smoked Sausage and place on top of all ingredients
- Cover and cook on High 4-5 hours. Low 7-8 hours
- Once cooked. Using tongs remove Squash from slow cooker to cutting board. Allow to cook a bit
- Using a Dinner Fork shred Squash Meat onto Cutting board
- Mix sauce and Meats.
- Add Spaghetti Squash to Slow Cooker and mix gently or place in blow and allow others to pour sauce over it. It all depends on your preference and the number of dishes you want to deal with