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,

Blissful Reese’s Pizzert Babies!

Hey My Mini Reese’s Peanut Butter Cups!

Thanks for all of your comments on my last post. I’ve been having a lot of fun with my Sunday School class I now teach. Also, I just had one of those SO DELICIOUS Coconut Yogurts I mentioned I bought and it tastes fabulous!

What do you like to have for breakfast?

Well, I kind of like to eat candy bars for breakfast.

What?! I eat candy bars for breakfast?!?!

YEP!

In the form of nut butter, bars, and milkshakes;

But in particular, pizzert babies!

My Blissful Reese’s Candy Bar Pizzert Babies!


Oh yes, you want one.


Make that six. ;)


Add the flour, cocoa powder, baking powder, and stevia in a small bowl.


Stir them all together (making sure the baking powder doesn’t have any clumps) and form a well in the center.


Add the milk and pumpkin purée into the center of the well.


Fold them all together. (If you let the batter sit for a few minutes, it will get light and fluffy, meaning the baking powder is working! This is a good thing. :D)


Spoon the batter by tablespoonfuls into each cupcake-mold in a lightly sprayed cupcake pan.


Bake in the oven at 350 degrees F (175 degrees C) for 6 minutes, or until firm in the center and bouncy when lightly pressed. (The time may vary depending on the power of your oven, so it may be more around 5 minutes, or even 7 minutes.)


Let them cool in the pan for a couple of minutes, and then take ‘em out and frost with peanut butter…


And decorate with mini banana pieces. I used an apple-corer to cut the mini banana slices! (I cut the banana into slices, and then cut the centers of the slices out with my apple corer, resulting in mini banana slices!)

Grab a fork and devour this blissful treat! <3


Blissful Reese’s Pizzert Babies!

Ingredients

  • 3 Tb. whole wheat flour
  • 1 Tb. cocoa powder
  • 1 tsp. baking powder
  • 2 tsp worth sweetener (I used 1 packet stevia)
  • ¼ cup almond milk (I used unsweetened)
  • 1 Tb. pumpkin purée

Frost with peanut butter and decorate with banana pieces and chocolate chips!

Directions

Add the flour, cocoa powder, baking powder, and stevia in a small bowl. Stir them all together (making sure the baking powder doesn’t have any clumps) and form a well in the center.

Then add the milk and pumpkin purée into the center of the well and fold them all together. (If you let the batter sit for a few minutes, it will get light and fluffy, meaning the baking powder is working! This is a good thing. :D)

Spoon the batter by tablespoonfuls into each cupcake-mold in a lightly sprayed cupcake pan. Bake in the oven at 350 degrees F (175 degrees C) for 6 minutes, or until firm in the center and bouncy when lightly pressed. (The time may vary depending on the power of your oven, so it may be more around 5 minutes, or even 7 minutes.) Let them cool in the pan for a couple of minutes, then take ‘em out and frost with peanut butter and decorate with mini banana pieces. I used an apple-corer to cut the mini banana slices! (I cut the banana into slices, and then cut the centers of the slices out with my apple corer, resulting in mini banana slices!)

Grab a fork and DEVOUR! <3

Print This!


These babes are also vegan, whole-grain, no-sugar-added, can be easily made gluten-free (just use oat or buckwheat flour in place of the whole wheat and up the baking powder by ½ tsp.), and can be easily made high-protein by using chocolate protein powder in place of the cocoa powder.

I love how these aren’t just for dessert, but for breakfast or lunch or as a snack or even dinner if you wish.

And this is ONE serving! Yes, you get to eat them ALL! :D (And trust me, you will.)

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What would you say to eating a candy bar for breakfast (or for any other meal)? I’d say YES!

Are you going to wear green (eat anything green?) tomorrow for St. Patrick’s Day? I may wear green; I’m thinking of making a goal tomorrow to eat at least one thing that’s green at every meal tomorrow (like collards, kiwi, celery, avocado, green grapes, broccoli, green beans, and spinach, just for example) just as a little challenge to get into the St. Patrick’s spirit. :)

Did you take naps as a child? I stopped taking naps at the age of three (yes, I drove my parents crazy because of it), but now that I don’t have the time for naps I grab one when I get the chance!

xoxox,


Chia Chocolate Chip Cookie Balls Guest Post

Hey my Darling Doves!

Thanks for all of your comments on my last post on the insider’s look on my life. My life has been quite delicious with my candy bar nut butter. Talking about that…


Yep, I’ve already hit the bottom of my jar of this babe. In a mere matter of days, this jar of Almond Joy Candy Bar Nut Butter has been devoured by spoon — straight from jar to mouth. This is the best stuff EVER! (And by what I’ve heard from those of you who’ve made it, you’re loving it, too! :)) My other jar is already half gone, and while I’m around it won’t be lasting much longer either!!! At least I still have more almonds in the freezer that I can use to make more! ;)

The next recipe I’ll be sharing is my recipe for the Gluten Free Protein Waffles, but right now I have a guest post for you! Kelly Marsh contacted me and asked if she could share one of her favorite ways to use chia seeds. So here she is with her specialty: Chia Chocolate Chip Cookie Balls!

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The quintessential American favorite, the chocolate chip cookies, have now become popular all over the world. With simple, down to earth flavors are so easy to make and is no surprise that this cookie is a favorite of many. From the simple vanilla flavor flecked with chocolate and the double chocolate ones to the more sophisticated ones with oats, dried fruits, nuts and seeds, the options are endless. One interesting flavor you can incorporate into a chocolate chip cookie is the chia seeds. Chia seeds not only add a richer and crunchier edge to the cookies but also are a healthier version. They are high in fiber, proteins and omega three fatty acids making it a sought after ingredient to add to cookies. Listed below is an easy to make chia chocolate chip cookie that is sure to become your new favorite.

Chia Chocolate Chip Cookie Balls

Ingredients

Plain flour- 2 cups

Baking soda- 1 tea spoon

Salt- 1/2 tea spoon

Granulated white sugar- 1/4 cup

Brown sugar- 1 cup

Chocolate chip cookies- 2 cups

Unsalted butter- 8 table spoons

Chia seeds- 1 table spoon

Water- 9 table spoons

Vanilla extract- 1 table spoon

Egg- 1 whole

Egg yolk- of one egg

Method:

  1. First, make a chia gel by mixing together in a bowl 1 table spoon of dried chia seeds with 9 table spoons of pure filtered water.
  2. Stir well using a fork and leave it to rest for about 10 to 15 minutes. By which time a gel would form. Measure 4 table spoons of the gel and keep ready.
  3. Next, pre heat the oven to 325 degree Fahrenheit and grease 2 cookie sheets with butter. Keep aside.
  4. Get the dry ingredients ready by whisking together the flour, baking soda and salt in a medium size bowl.
  5. Similarly, whisk together both the white and brown sugar in a large mixing bowl.
  6. Melt the butter and add to the sugar mix.
  7. Beat together using a hand blender until soft and fluffy.
  8. Pour in the vanilla extract followed by the whole egg and egg yolk. Beat until well combined.
  9. Finally, add the chia gel and give a final whiz with the beater. You should have a smooth batter.
  10. Now slowly add the dry ingredients to the wet ingredients bit by bit using a wooden spoon. Stir, or even better, fold until just combined.
  11. Finally, add the chocolate chips and give a final stir.
  12. Using a small scoop or measuring spoon, make small balls out of the dough and drop on to the cookie trays.
  13. Place in the middle shelf of the oven and bake for about 12 to 15 minutes.
  14. Once the cookies turn golden brown in color, take them out and leave to cool completely on wire racks and then store in an air tight container for further use.

Note: If you want a no-bake version, then beat together in a processor 1/3 cup of seedless dates along with vanilla extract till you get a smooth paste. Then add in 1 table spoon of chia seeds and 1 cup rolled oats and blend again till you get thick dough like consistency. Throw in 1.4 cup more of oats followed by 1/4 cup of chocolate chips and pulse a couple of time. Make small balls out of the mix, place on a tray lined with grease proof paper and refrigerate for 15 minutes.

Whether you decide to bake or just set in the refrigerator, these chia chocolate chip cookies are sure to blow your mind.

About the author: Kelly is a blogger by profession. She loves writing on technology and luxury. Beside this she is fond of cooking. Recently an article on oral herpes attracted her attention. These days she is busy in writing an article on biomass energy.

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Remember to check out Kelly’s no-bake version of these (it’s in the Note section above); it’s super delicious and nutritious! :D

What’s one of your favorite ways to use chia seeds? I love to use them in oatmeal, bars, cookies, etc.! 

Ever seen Les Miserables? I just watched the concert via dvd and I loved it!

xoxox,

Kathleen