Nut Butter Bliss Balls

Ooooh boy these are some good little cookie like thangs!  There is no baking involved and lots of goo on the fingers to lick off when you are done.  What could be better than that?

Did you think I wasn’t going to tell you what was better than that?  Well!…. These lovely little sweets were consumed, enjoyed and complimented by folks from all ranges of the baked goods and sugar consumption spectrum.  In other words, as my son would say, both the health whacks like his dear old Mom and the normal people liked these cookies.  This is not always the case with the sweets that come out of my kitchen.  In fact, both of my sweet offerings were appreciated.  One of them, Healthy Pumpkin Cookies, was shared earlier in the blog and now, because I am so nice and generous and love to toot my own stolen horn, I will share the Nut Butter Bliss Balls recipe with you!  I hope these recipes (along with the list of healthier holiday foods from our blog that Little Sis is working on) will help you party with folks from all over the spectrum this holiday season.  ‘Tis the time of year for sharing, right?

P1010223

So back to tooting my own stolen horn…. I didn’t steal a horn, I adapted a horn, er…  recipe, from the wonderful Diana Herrington at Real Food for Life.  She calls them Peanut Butter Bliss Balls.   Mr. Bigg Sis doesn’t do peanuts, so I made them both with almond butter and the original way because my son and I LOVE peanut butter.   They are heavenly either way.

Nut Butter Bliss Balls
1 cup toasted sunflower seeds
1 cup nut butter (I have tried almond and peanut – you can cheaply make your own almond butter – with or without chocolate!)
1/2 cup honey (original is 3/4 cup – I found 1/2 to be awesomely sweet but chickened out and added another Tbsp tothe1/2 cup for my guests batch)
1/4 cup coconut (unsweetened, flaked)
1/4 – 1/2 cup almond flour (original coconut flour which is costly) but you could also use oat flour
1/4 cup oats
1/4 cup raisins
1/4 cup toasted sesame seeds

First off – if you don’t have toasted nuts and seeds, I toasted the sunflower seeds at 350 for about 8 minutes – just keep an eye on them so they don’t burn, and the sesame seeds for about 5 minutes, again, watch them as ovens are different, pans are different, it’s a beautiful variable world!

Secondly – the reason for the wishy-washiness of the flour amount.  Peanut butter and almond butter (beautiful variable world consideration again) have varying consistencies, and honey is hard to measure accurately, so the stickiness of your final product is affected by these variables.  I use almond flour which is the dried out leftovers from making almond milk, so it may be a bit lighter than store bought almond flour.  Basically you want a dough consistency that is sticky enough to hold together and pick up a coating of sesame seeds but not too sticky to eat.  Start with the lowest amount of flour and add more until you like the consistency.  Taste tests are totally appropriate and recommended.

After you’ve toasted the sunflower seeds, place them in a bowl with all of the other ingredients except the sesame seeds and smush it all together, preferably with a purple spatula ;-)

P1010220

 

Pour your toasted sesame seeds onto a plate, form edible size balls (this of course will be affected by the wonderful variety of mouth sizes…. I make mine large) and roll them in the sesame seeds.  For more variety you can roll them in unsweetened coconut.

P1010225

I am singing a happy song of variety….. and one must try all of the varieties to be equitable (after eating your pre-emptive veggies of course!)

P1010226

Breathe, enjoy the season, and as Little Sis says when I worry over pleasing guests that are coming…. “It’ll be fine.  They’re your friends!  They love you.”

Peace and love to you and yours in this world of infinite variety and possibility.

Blogiversary Cookies.. and a Giveaway

It has been a whole year. I absolutely cannot believe it. Bigg Sis and I had been talking about doing some writing together and it dawned on us that there was a way to get started, like right away. And so we dove in, and wrote post after post, but I don’t think that we had any idea that, unlike putting a book or a series of articles out there, the space of the blog was going to be one that was going to give so much to us. That we would develop relationships with other bloggers, that our own dietary choices would continue to evolve because of the amazing real food community we’ve stumbled into. I’m a little overwhelmed. I’m not kidding.

I have been deeply gratified by the comments we’ve gotten that essentially tell us that we’ve made a difference for someone. It’s like karmic payday. I have been delighted and surprised by the support I’ve received and the way I’ve been stretched as a cook, as a writer, and as a Mom. I feel lucky, and together Bigg Sis and I wanted to be sure that you know how much we appreciate you. Those who show up every time; those who pop in and comment, and all of you lurkers. We appreciate you and hope that we give you some small piece of what you all give to us.

In the vein of giving back, we’d like to offer everyone a blogiversary cookie, and for one lucky reader, a blogiversary book. But which to do first? Me, I’d go for the cookie, but I’ve seen what happens on these here internets, and I’m betting you’d like to know about the giveaway…. Continue reading

Spicy Sweeties – My New Favorite Cookie

While growing up, my sister my mother and I would all gather in the weeks before Christmas and produce cookies… loads and loads of cookies.  As we got older and moved out of the house, we still often found time to perform our ritual cookie fest.  In more recent years, driven in part by the distance between us and in part by a lack of interest on Mom’s part in making any more cookies (ever, thank you very much), my sister and I have satisfied our pre-holiday baking ritual in our own homes, with sporadic help from those around us, then sharing our holiday booty (er, cookies).  And so, for me (and my chief beneficiaries) Christmas has become inextricably tied to little baked yummies.

Having been pounding on the Sugar Busting drum for nearly a year now, this season of warm gooey sweetness brings a sense of disorientation and a little culinary dread.  What will I do about the cookie situation?  Will I renounce all the traditional goodies I’ve been making my entire life? Will I deny my family ALL the pleasure that a holiday tray of sweets can bring?  Will I hand out cookies in my annual gesture of neighborly goodwill?  Yes, probably; no, definitely not; and, we’ll see how much time I have.

In my desire to still have a treat-y Christmas, I’ve doubled down on my efforts to find baked goodies that I can feel good about giving my little people.  Turns out there’s a lot out there, including Big Sis’ fabulous fudge, but you know me, I can’t simply follow a recipe.  I tend to be inspired by a recipe rather than instructed by it, and this time inspiration was glorious. And so without further ado (because how much more rambling can you really take), I give you…

Spicy Sweeties (GF, V) - inspired by oatmeal and chickpea flour cookies on Taste of Beirut.

  • 3 1/2 c oatmeal
  • 1 c chickpea flour
  • 1/2 t salt, baking soda, baking powder
  • 2 medium bananas (very ripe)
  • 1 egg ( I used flax)
  • 1/4 c + 1 T maple syrup
  • 1 t + a dash garam masala (or to taste)
  • 1 t vanilla
  • 1/8 c sunflower oil (or other oil)
  • 3 T tahini (or other nut butter, but the tahini is more delicate than most)
  • 1/4 c chocolate chips or chunks or however you like it
  • 1/4 c chopped pecans
  • 1/4 c shredded unsweetened coconut

Preheat oven to 350.  Grind 2 c oatmeal in food processor or heavy duty blender to make oat flour.  Add chickpea flour and salt, baking soda, baking powder and pulse to combine.  Transfer to bowl and stir in remaining 1 1/2 c oats.  Combine bananas, egg, maple syrup, garam masala, vanilla, oil and tahini either in bowl of standing mixer or in food processor.  (You can, of course also mix these things by hand – I am lazy and have angry finger joints).  The rest of the procedure here is pretty typical cookie stuff.  Add the wet to the dry and mix in whatever way you like to mix cookie dough.  When the dough is fully incorporated, add in the mixy bits and stir to combine.

Drop onto lined or oiled baking sheet with a scoop or tablespoon.  I put my usual dozen on a pan with no drama.  When the pan is full, use a fork (honestly my finger worked better) to flatten the cookies out.  Because there is no butter, they will not melt down the way many butter based cookies do.

Bake for 15-20 minutes until bottoms are brown and there is some browning around the edges.  Cool for a couple of minutes on cookie sheet and transfer to wire racks.  While they are delicious warm because ANY cookie with chocolate in it is yummy warm, the real fabulous complexity of these babies is best appreciated after cooling, when the garam masala shines through.  Delish.

Want to know what else to do with that garam masala? Try warming up with a great big bowl of spicy yum – mulligatawny soup for all!

Concession Sweets

As many of you know, my twins started kindergarten this fall….. gack.  There’s an awful lot swirling around in my head about THAT very fact and rather than sit here and take it in, there’s a whole new world of work and school logistics to get to know.  We’re all feeling, while still reasonably enthusiastic, a little tired and beat up around here.  The kids are especially tired in part because their school day is so much longer than anything they’ve done before, and in part because the paltry amount of time they are given to consume lunch is not working out too well for ravenous boy and chatty girl.  Lunchboxes are coming home with a dent at best.  They do, of course, always manage to extract the small sweet that I’ve been including to cheer them up at the time that they say they miss me the most (awww, yes, it breaks my heart a little).  Because of these developments, after having a talk about the fact that veggies need to be eaten before sweets just like at home, I’ve doubled down on my efforts to find and make sweet bits that are much less…. well everything.  The delightful thing about severely restricting sweets is that your kids get a lot less picky about them and so this is one category of food where everyone, even my daughter, is consistently rapturous about my efforts, and let’s face it, that’s pretty good for the chef. :-)

This week’s little sweetie scored 100% approval and was just about as easy a cookie as I’ve ever baked.  Why is it better than other cookies?  Less sugar, less fat, and I used buckwheat rather than regular flour (read about the benefits of buckwheat here) and so have a whole slew of health benefits over your average chocolate chipper.  Yes, that’s right, once again I will breach into the realm of the sacred and dismember a classic flavor expectation with a healthier chocolate chip cookie.  Nearly blasphemous.

We Heart Buckwheat Chippers inspired by Jordan’s Buckwheat Chocolate Chip Cookies

  • 2 c buckwheat flour
  • 1.5 t baking soda
  • .5 t salt
  • 1/3 c canola oil (or whatever kind you like)
  • 1/3 c applesauce
  • 2/3 c maple syrup
  • 1 t vanilla
  • heaping .5 c semi-sweet chocolate chips ( I used minis to ensure choc in each bite and because, let’s face it, they’re cute)
  • 1/2 c chopped pecans

Preheat oven to 350.  Mix flour, baking soda and salt in large bowl.  Mix wet ingredients in smaller bowl.  Add wet to dry and stir.  The dough will be wetter and easier to mix than traditional chocolate chip cookie dough.  Don’t be alarmed.  The dough will also be considerably darker than you might expect.  Again, it will all be okay.  Add chips and nuts (and whatever else your tribe prefers in such things) and stir gently to distribute.  Plop onto parchment or greased baking sheets.  I confess to using an official cookie dough scoop for such things (my Christmas baking requirements justified this little gem), but use whatever method you usually use with drop cookies.  After filling the tray (I got 12-15 per tray), squash the tops a little as they will not spread the way higher fat cookies do.  Bake for 6-9 minutes.  Mine took 9, but my oven is wacky.  Judge doneness by touching the cookie gently.  When it feels like a cookie and not a squishy ball, they’re done.  Allow to cool on the pan briefly for cleaner liftoff.  Cool completely on wire rack, or I should say after you’ve eaten some while they’re warm because you simply must eat some while they’re warm, cool the rest on a wire rack.  Delish.