Almond Butter Blondie Bars with Chocolate Chips!

Hey my INCREDIBLE Followers! :)

Thanks for your comments on my last post. Each and every one of your comments means the world to me. Thank you so much for taking the time to leave me a little note. They really make my day.

I’ve made something for you.


I know you want them.

And not only are these blondie-dears Gluten-Free, but they are also high in Protein and Fiber!

What are they called?

My Almond Butter Blondie Bars with Chocolate Chips! <3


Add the almond butter, sugar, tofu, almond milk, and vanilla in an 8-cup (1 quart) or other medium-large bowl.


Using a hand mixer,


Blend up the wet ingredients until the tofu is smooth and creamy (or in very small pieces, distributed evenly throughout the mixture).


In a separate bowl, combine the oat bran, flax, and baking powder.


Stir them together.


Add the oat bran mixture to the almond butter mixture.


And mix him up with the hand mixer.


You can also do this by hand with a spoon or whisk.


Once the dough is combined evenly, add the chocolate chips.


And fold them in.


Spread the batter in a sprayed 8×8-in glass baking dish and bake in the oven at 350 degrees F (200 degrees C) for 25 minutes, or until the center is firm, but you can still press in a little bit (a toothpick stuck in the middle should come out almost clean).


Allow the bars to continue cool for 15 minutes before cutting (helps them set).


Cut them up into squares and SERVE!


Almond Butter Blondie Bars with Chocolate Chips!

Ingredients

  • 1 cup all-natural almond butter
  • ½ cup sugar
  • ¾ cup silken tofu
  • ¼ cup almond milk
  • 2 tsp vanilla
  • 2 tsp baking powder
  • 1 cup oat bran
  • ½ cup ground flaxseed
  • ¾ cup chocolate chips (dark, semi, or milk kind; mini or regular in size)

Directions

Add the almond butter, sugar, tofu, almond milk, and vanilla in an 8-cup (1 quart) or other medium-large bowl. Using a hand mixer, blend up the wet ingredients until the tofu is smooth and creamy (or in tiny pieces distributed evenly throughout the mixture).

In a separate bowl, combine the oat bran, flax, and baking powder. Add the oat bran mixture to the almond butter mixture and mix it in with the hand mixer. (You can also do this by hand with a spoon or whisk.) Once the dough is combined evenly, fold in the chocolate chips.

Spread the batter in a sprayed 8×8-in glass baking dish and bake in the oven at 350 degrees F (200 degrees C) for 25 minutes, or until the center is firm, but you can still press in a little bit (a toothpick stuck in the middle should come out almost clean).

Allow the bars to continue cool for 15 minutes before cutting (helps them set). Cut them up into squares (I usually do 16) and SERVE!
 

Print This!

Note: to make completely gluten-free (for those who have those concerns), use gluten-free oat bran in place of regular oat bran. You can also use carob chips in place of the chocolate chips.


Not only do these taste amazing, but they also have a lot of quality ingredients in them. These are rich in fiber, protein, healthy fats, and various vitamins like vitamin E and B’s, and minerals like iron, calcium, – they are nutrition powerhouses!

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Do you eat gluten-free? I have been finding it difficult, as I’m so used to eating things and not worrying if there’s gluten in them. I haven’t been avoiding it like I try to avoid dairy, but I have been trying to limit it. And you know what? My knee is feeling better each day! I’m starting to add in my legs into my workouts (did some buns and thigh work with Pilates today and my knee felt great!). I don’t know when I’ll start incorporating the peanuts and gluten back into my diet, as eliminating them (or at least limiting them) has helped the swelling in my knee go down, but I’m sure it will be soon.

Have you ever stayed up all night? I never have and never plan to either (it almost happened once, but I was freaking-out the entire time BECAUSE I couldn’t fall asleep).

3 Days til Literature AP test! 4 Days til Graduation! 5 Days til Prom! 7 Days til Physics AP test, and 7 Days until I’m 17!!! :D

xoxox,

Recipe Inspired: Great Harvest Pumpkin Chocolate Chip Bread!

Hey My Luscious Pumpkin Chocolate Chips! :D

Thanks for all of your comments on my last post about how I have to get more blood tests and for all of your tips on what to do before/after. I had blood work done Friday morning and they took five vials worth! FIVE OF THEM! I was expecting maybe two or three at most… At least he used a baby/butterfly needle on me; I didn’t feel any pain (there’s never really any pain), and the guys who do it always tell me I have good veins, but I was just tensing up and stressing myself out just over the situation. The guy who did it had me talk the entire time, which helped it go by faster. Yeah, I still cried, but I was fine; I actually even went to the gym afterwards. Ha-ha, I know, I’m crazy, but I listened to my body and didn’t do anymore than I felt like; some laps around the track, plie jumps between laps, and some core work at the end was all I did. I did feel a little weird running around with the “bandage” on my arm. In fact, I don’t know if it’s from getting my blood pumping or leaving the bandage on for over one and a half or two hours, but I never got much of a bruise at all, (which I’m not in the least displeased by). So now I just get to wait and see what the tests say.

My family loves Great Harvest Bread. We always get the latest samples whenever we go. I usually either get the Honey Whole Wheat, the Pumpkin, or the Pumpkin Chocolate Chip.

But now, I don’t have to go all the way there to have some: I can make some in my own kitchen. :)

What kind do I make?


My Great Harvest Pumpkin Chocolate Chip Bread!


Mix flours, sugar, baking soda, cinnamon, nutmeg, and salt together in a large bowl.


Set aside.


Mix pumpkin, oil, tofu, and water together in a bowl. (I used a whisk.)


Make sure to get the tofu really smooth so as not to have big pieces in the bread. (It won’t change the flavor at all, but it will look nicer.)


Add the dry ingredients to the wet


And mix them together until the flour is all incorporated. Don’t overmix.


Add chocolate chips


And fold them in.


Pour/spoon batter into a lightly greased 9×5 loaf pan.


Bake at 350 degrees F for 60-70 minutes, until a toothpick inserted in the center comes out clean and the center of the bread is firm and bounces back. Let it cool in the pan for 20-30 minutes,


And then transfer it to a wire rack. Cut when fully cooled and serve!


Great Harvest Inspired Pumpkin Chocolate Chip Bread

Ingredients

  • 1 ½ cups whole wheat flour
  • 1 cup sugar
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ½ tsp salt
  • 1 cup (8oz) canned pumpkin purée
  • ½ cup oil (either canola or coconut)
  • ½ cup silken tofu
  • 1/3 cup water
  • ½ cup mini semi-sweet chocolate chips (dairy-free ones preferred, but regular ones work just as well!)

Directions

Mix flours, sugar, baking soda, cinnamon, nutmeg, and salt together in a large bowl; set aside.

Mix pumpkin, oil, tofu, and water together in a bowl. (I used a whisk.) Make sure to get the tofu really smooth so as not to have big pieces in the bread. (It won’t change the flavor at all, but it will look nicer.) Add the dry ingredients to the wet and mix them together until the flour is all incorporated. Don’t overmix. Fold in the chocolate chips. Pour/spoon batter into a lightly greased 9×5 loaf pan.

Bake at 350 degrees F for 60-70 minutes, until a toothpick inserted in the center comes out clean and the center of the bread is firm and bounces back. Let it cool in the pan for 20-30 minutes, and then transfer it to a wire rack. Cut when fully cooled and serve!

Notes:

  1. If you don’t have tofu, you can also use ½ cup more of pumpkin purée or applesauce, 2 tbsp of flax/chia plus 6 tbsp water, or even two eggs if desired.
  2. To make gluten-free, you can use 1 ¾ cup of Bob’s Red Mills GF all purpose baking mix in place of the flour.
  3. If you want even sweeter bread, you can use no-sugar-added canned sweet potato purée in place of the pumpkin or even up the sugar a little bit if desired. I found the sweetness of this was perfect for my family.


Pumpkin + Chocolate = Heaven On Earth! :D

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Do you like Great Harvest’s Breads? My family adores them! But now I’m glad we can enjoy a Great Harvest Bread and not have to travel all the way to get it! (This version’s lighter on the wallet, too.)

Do you find it easy to give blood/have blood taken? I react the same way when I ice skate as when I get blood taken. It’s all in if I just stay relaxed and breathe normally; if I don’t, then I can feel faintish; if I do, then I’ve come off conqueror.

Have any plans for President’s Day? Tomorrow is actually one of my bff’s birthdays, so I’m going to give her a call! :)

xoxox,


My Chocolate Chip Pecan Butter!

Hey My Chocolate Chips! <3

Thanks for all of your comments on my review of the One Bowl Cookbook. It is definitely a book I will be taking with me and using throughout college! I also loved hearing about some of your favorite cookbooks that focus on a plant-based diet.

These past few days have been quite hectic. I had the bone density scan on Friday (which really wasn’t a big deal, but I did feel like a piece of paper being scanned by a printer with that little light moving back and forth), we took my grandma to Golden Corral for her birthday (she has been staying with us for a few weeks and I’ve really enjoyed being able to spend time with her, especially since she’s 91 years old now!), went to Wal-Mart on Saturday and went JEAN SHOPPING (that was a little stressful…), got up early this morning to go to church, I just got home from a youth choir practice I had this evening (which was a LOT of fun with all the beautiful hymns we are practicing for a conference coming up within a few weeks), and within all of this I had to fit my school work in. Nevertheless I had some fun this afternoon and made some nut butter. (I was all out!) <3

Speaking about the nut butter… this is the one I made!

Do you like chocolate? Do you like pecans?? How about chocolate AND pecans?!?!

Then this chocolate-covered nut butter is for you. :D


My Chocolate Chip Pecan Butter!


Lay the pecans on a dry baking sheet, and toast in the oven at 350 degrees F for 5-7 minutes, or until fragrant. Let them cool on the baking sheet for about 1 hour (I’ve found this step helps the pecans turn to butter faster).


After the nuts have cooled, add them to a blender/food processor.


Turn on the machine on high…


…And process until it starts getting clumpy.


Add the vanilla and salt.


Continue processing…


…Until it becomes smooth and creamy.


Add the chocolate chips, and pulse 3-5 times until combined (you can also just fold them in with a spatula). If the pecan butter is hot, it may melt the chocolate chips and the butter will be chocolaty. But if the butter is cool, it will be chocolate chipy.


Pour into a glass container and store in the fridge.


My Chocolate Chip Pecan Butter!

Vegan*, Gluten-free, Sugar-free** — Makes a little over 1 cup

Ingredients

  • 2 cups (16 oz) pecans, chopped
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 1/3 cup mini chocolate chips (I used semi-sweet)

Directions

Lay the pecans on a dry baking sheet, and toast in the oven at 350 degrees F for 5-7 minutes, or until fragrant. Let them cool on the baking sheet for about 1 hour (I’ve found this step helps the pecans turn to butter faster).

After the nuts have cooled, add them to a blender/food processor. Turn on the machine on high and process until it starts getting clumpy. Add the vanilla and salt. Continue processing until smooth and creamy.

Add the chocolate chips, and pulse 3-5 times until combined (you can also just fold them in with a spatula). If the pecan butter is hot, it may melt the chocolate chips and the butter will be chocolaty. But if the butter is cool, it will be chocolate chipy. Pour into a glass container and store in the fridge.

*make sure you use dairy-free chocolate chips

**use a few squares of unsweetened chocolate chopped into small pieces in place of the chocolate chips (it’s soy-free if you do this option: if you want soy-free with sweetness, just add a small stream of agave nectar), or use unsweetened carob chips

print recipe


It tastes really good on bananas, but I like it straight from the spoon. ;)

What is your favorite nut? I usually have walnuts or almonds, but my favorites are pecans and cashews. (Btw, walnuts or cashews would definitely work in place of the pecans if you don’t have any.)

What is your favorite kind of chocolate? My favorite is dark. One thing I love about this nut butter is that you can use any kind of chocolate in it: milk chocolate, semi-sweet, or dark – they all work!

Do you enjoy jean shopping? I find it hard with all the different sizes that I sometimes do not always know what size I am in a particular brand/style, etc; I’ll be one size in one brand, and a totally different one in another brand. So that part can be a little stressful, but I just remind myself that the sizes are just there to be a guide: the thing that really matters is picking the pair that fits me best, looks good, and makes me feel confident.

xoxox,