This blog has moved!

You should be automatically redirected in 5 seconds. If not, visit:
www.dessertswithbenefits.com

April 29, 2012

Lemon Pistachio Krispy Treats with Honey-Vanilla Fondant and Strawberry Jam

This blog has moved!

You should be automatically redirected in a few seconds. If not, click here:
www.dessertswithbenefits.com


I know I've gone a little crazy on the krispy treats lately... but they are just so. good.  Plus, I needed to find a way to get my sister to stop hogging all my pistachio butter!  ;)  I looked around my pantry and the rice krispies stuck out right away.

    *grabs cereal box*

But what to mix it with?  That's when I searched "pistachio" into Foodgawker, only to find a long list of the most amazing-looking desserts (that in itself makes my heart skip a beat).  A lot of recipes paired pistachios with citrus, and I thought of lemon!

    *grabs lemon extract*

Hmmm... what will take the treats over the top?  Frosting!

My brain's reaction time between "over the top" and "frosting" was... let's just say, a pretty quick one.  I love frosting, always have.  I used to eat the Pillsbury frosting out of the tub... by itself.  Anyways... I made a fondant instead, as that seemed to suit these better anyways.  Still sweet, still decadent, still yum!


But something was missing.  These needed a burst of color!  So I opened the fridge and saw strawberry jam.  Would it work?  Oh yes it would.

    *grabs jelly jar*

And the rest was like a fairytale dream...  each bite had the perfect blend of flavors, from the lemon to the pistachio, from the honey to the strawberry.  Each ingredient so unique and distinguishable.  Each bite was as rich as you would imagine.  The delicate crunchiness and the addictive chewiness, the mild sweetness and the aromatic nuttiness.  Perfection.


Lemon Pistachio Krispy Treats:  [no bake, high fiber/protein, GF]
(makes 9 large treats)

   Krispy Treats:

       150g (5 cups) Crispy Brown Rice Cereal
       48g (1/2 cup) Old Fashioned Rolled Oats (GF if you like)
       13g (2 tbs) Ground Flaxseed
       1/4 tsp Salt
       210g (1/2 cup + 2 tbs) Brown Rice Syrup
       132g (1/2 cup) Pistachio Butter*
       1/2 tbs Vanilla Extract
       1 tsp Lemon Flavor
       3/4 tsp Stevia Extract
       62g (2 scoops) Vanilla Protein Powder
       1 tsp Green Tea (contents of 1 packet)

   Honey-Vanilla Fondant:
       62g (2 scoops) Vanilla Protein Powder
       126g (6 tbs) Honey
       14g (1 tbs) Coconut Oil

   Toppings:
       2/3 cup Strawberry Fruit Spread (100% fruit)
       Pistachios, chopped

Directions (for the krispy treats):
1.  Line a brownie pan with parchment paper both ways.
2.  In a large bowl, mix together the rice cereal, oats, flax and salt.
3.  In a small bowl, add the protein powder and green tea.
4.  In a large microwave-safe bowl, stir together the brown rice syrup, pistachio butter, vanilla, lemon and stevia extract, microwave at 15-second intervals, stirring between each one, until mixture is warm/runny.  Add the prepared Dry II ingredients, spoonful by spoonful, while stirring, until fully incorporated.  Scoop this over the Dry I ingredients and fold with a rubber spatula.  When everything is fully incorporated and mixture is even, scoop this into the prepared brownie pan and refrigerate while you make the fondant.

Directions (for the fondant and toppings):
1.  In a medium microwave-safe bowl, add the honey and coconut oil and microwave for 30 seconds, or until coconut oil is melted.  Stir in the protein powder (it should look like a paste).  Scoop this over the krispy treats, then wrap your fingers with plastic wrap and press/push the mixture to the edges of the pan (you can probably use parchment paper too).  Refrigerate for 30 minutes.
2.  Take the krispy treats out of the fridge and spread on the jam and sprinkle with pistachios.  Refrigerate for 30 minutes then slice and serve.

Spread on the jam only the day of serving, and refrigerate covered to store.

April 28, 2012

Pistachio Butter

This blog has moved!

You should be automatically redirected in a few seconds. If not, click here:
www.dessertswithbenefits.com


Pistachio butter?

What?

I thought you were the peanut butter type?

Oh, I am.  Trust me.

These pistachios were actually an impulse buy.  I passed a giant bag at the grocery store and grabbed it (I think it was the packaging... it was just so pretty!).  Little did I know in my moment of weakness, I had accidentally grabbed a bag of roasted pistachios.

While the roasting process adds a deeper, stronger flavor to nuts, it also destroys some of the nutrients... that's why I stick to raw nuts and nut butters.  Nonetheless, the minerals and healthy fats are still present!

So even though I was never really a fan of pistachios, I knew that they always added beautiful colors and presentation to a dish.

Even though this is green, it's gorgeous.  Not to mention, incredibly delicious and amazingly addicting!

Yes, even to a peanut butter lover...


Pistachio Butter:
(makes ~1 cup)
  2 cups Pistachios, roasted and unsalted

Directions:
1.  In a food processor (I used a large blender and it still worked!), process all the ingredients until mixture smooth and buttery (about 5-10 minutes;  no oil is necessary), scraping down the sides when necessary (add 1/8-1/4 tsp of sea salt if you like)
2.  Scoop into a mason jar (or any other cute jar) and store covered in the fridge.


Now where can you use this pistachio butter?
  1. Top your morning oatmeal with it (like Ashley)
  2. Spread it on toast with a drizzle of honey
  3. Spread it on my Pistachio Cake Bars!
  4. Reese's Pistachio Butter Cups
  5. Pistachio Butter Cookies (use pistachio butter instead of peanut butter, and maybe erythritol instead of sugar)
  6. Chocolate Pistachio Butter Cookies (same thing, just chocolatey!  Plus, you can use my DIY Brown Sugar!)
  7. Pistachio Butter & Jelly Uncrustables--did someone say scare the kids??
  8. Make my green cookie dough a little more green  :)
  9. In any recipe that uses a nut butter
  10. Finally, Lemon Pistachio Krispy Treats with Honey-Vanilla Fondant & Strawberry Jam!

April 25, 2012

Butterscotch Pumpkin Overnight Dessert Oats

This blog has moved!

You should be automatically redirected in a few seconds. If not, click here:
www.dessertswithbenefits.com


I can't believe this is healthy.  It tastes like pure sin.


One bite and you'll be hooked.

It'll feel like you're "cheating" on your diet, even though you're not straying one bit.

"This has got to be bad for me," you say.  But the little angel on your shoulder tells you otherwise...


... wait, that's not an angel, that's just the ingredient list!


Butterscotch Pumpkin Overnight Dessert Oats:  [low fat/sugar, high fiber/protein, GF, vegan]
(serves one very lucky person)
Step 1:
   1 cup 100% Pure Pumpkin, canned
   1 scoop Vanilla Protein Powder
   1-5 packets Sweetener*
   1/2 tsp Cinnamon
   1/4 tsp Nutmeg
Step 2:
   3-4 tbs Unsweetened Almond Milk
   1-2 tsp Molasses (to taste, I use 2 tsp)
   1/8 tsp Butterscotch Extract
   1/2 cup Old Fashioned Rolled Oats (GF if you like)
   1/4 cup Dried Cranberries (no sugar added)
   1 tbs Raw Pecans, chopped (optional)

*I used five stevia packets, and lemme tell ya, this was one sweet bowl of oats!  I definitely adore this breakfast/dessert, but if you're the type who likes mildly sweet foods, give it a taste in the morning and sweeten it from there.  Truvia, erythritol, sucanat or even maple sugar would be incredibly delicious here!

Directions:
1.  In your serving bowl (I would say medium/large), mix together the pumpkin and protein powder (it's okay if there are clumps).  Add in the sweetener and spices and stir again.
2.  Add the Step 2 ingredients and stir again (you can add the cranberries and pecans later if you want).  Cover with plastic wrap and let sit in the fridge overnight.  Enjoy first thing the next morning!


This breakfast bowl is pretty big, so look forward to a whole bunch of spoonfuls that look like this!



I know what I'm making for breakfast all next week tomorrow  ;)

April 24, 2012

Sweet Matcha Almond Shortbread Cookie Dough

This blog has moved!

You should be automatically redirected in a few seconds. If not, click here:
www.dessertswithbenefits.com

Don't run away!!!

It's green because of the matcha!

I promise, there's no spinach in this.
Unlike these  ...  so, you'll stay?  :)


YAY!

So, I've kind of been obsessing over Kirbie's Cravings' matcha recipes lately (not to mention her photography, her pictures almost made me take a bite out of my computer screen), and I thought I could healthify those Matcha Tea Shortbread Cookies, but sadly, my attempt at doing so was a failed attempt (to say the least!)

Rather than showing you pictures of what I think were supposed to be cookies, I'll give you something else:  cookie dough!  I swear, despite how it looks, this is probably one of my favorite cookie doughs so far.  It's pretty much neck and neck with the PB Butterscotch Oatmeal Cookie Dough.  It doesn't taste bland or musky like plain matcha alone does.  Instead, it was sweet with a delicate, light almond flavor and a seemingly real butter taste.  I was somewhat shocked when I first tasted it.

Make this, and you won't regret it.

Green = YUM!

(I swear)

Matcha Almond Shortbread Cookie Dough:  [eggless, low fat, high fiber/protein, GF, vegan]
(serves 4-6)
Dry:
  96g (1 cup) Old Fashioned Rolled Oats, blended to a flour (GF if you like)
  40g (1/4 cup) Brown Rice Flour
  39g (3 tbs) Sweet Matcha*
  32g (1 scoop) Vanilla Protein Powder
  2 tsp Green Tea (contents of ~2 packets;  optional)
Wet:
  one 15oz Garbanzo Beans (drained and rinsed well;  ~1.5 cups beans)
  1/4 cup + 1 tbs Unsweetened Almond Milk
  64g (1/4 cup) Raw Almond Butter
  3/4 tsp Almond Extract
  3/4 tsp Butter Extract
  1/2 tsp Stevia Extract

*or 1 tbs Matcha Powder + 3 tbs Granulated Erythritol

Directions:
1.  Add the dry ingredients to a large mixing bowl and stir to combine, set aside
2.  In a blender, puree the wet ingredients until smooth (no chunky chickpeas here!).  Scoop this over the dry ingredients and fold together.  Refrigerate covered overnight for the best texture (trust me, it gets 9284x better overnight!)

Top with mini chocolate chips and some chopped, raw almonds.  I so wanted to add mini white chocolate chips to this but I couldn't find any natural kinds at my grocery store!  All of them had partially hydrogenated oils (aka, trans fats) so it was regular ole' dark chocolate chips for me.


I tried to hand you a spoonful to taste, but instead, my computer screen just got a face-full of green goodness.  Yes, I said goodness.  This stuff may be ugly, but it's dang tasty!  Did I mention it's healthy too?


Open wide!


Ehem, don't mind if I dooo

April 23, 2012

Brown Sugar Oatmeal Cookie Dough

This blog has moved!

You should be automatically redirected in a few seconds. If not, click here:
www.dessertswithbenefits.com


I told you a recipe with my DIY Brown Sugar was coming!


I also told you that it was going to be better than cookies.  I'm sure that stumped some of you, because when I told my friend that she frantically shouted, "What's better than cookies?!?"

Um, cookie dough is... or at least that's my opinion.

Eating cookie dough always made me feel like I was rebellious.  Like I was a bad girl.  It's something that your mom catches you doing, then slaps your hand and takes the bowl away from you.  It's something the cookie package even warns you not to do!

You know, Salmonella.  Tsk tsk.

But this was always my opinion:


*SLAP!*


But this cookie dough is totally safe to eat since it's eggless.  Oh, and did I mention it's super healthy?

YUP.  My friend's mouth dropped too.


Brown Sugar Oatmeal Cookie Dough:  [eggless, low fat/sugar, high fiber/protein, GF, vegan]
(serves 4-6)
Dry:
  144g (1+1/2 cups) Old Fashioned Rolled Oats (GF if you like)
  half recipe (1/2 cup) of DIY Brown Sugar*
  40g (1/4 cup) Brown Rice Flour
  32g (1 scoop) Vanilla Protein Powder
Wet:
  one 15oz can Garbanzo Beans (drained and rinsed well;  1.5 cups beans)
  1/4 cup Unsweetened Almond Milk
  64g (1/4 cup) Raw Almond Butter
  1/2 tsp Stevia Extract
  1/2 tsp Vanilla Paste (or extract)
  1/2 tsp Butter Extract

*No, you can't use storebought brown sugar!  Well, I guess I can't make you, but I can ask you nicely  ;)

Directions:
1.  In a large bowl, add the dry ingredients, mix and set aside.
2.  In a blender, puree the wet ingredients until smooth.  Scoop this over the dry ingredients and fold together.  Serve immediately or refrigerate covered overnight (if you want that authentic cookie dough feel--this is what I did!)



Only 4g of sugar and 15g of protein for a sweet, sugary dough?  Yes, please!



Despite eating this cold (aka, straight out of the fridge), there is something very warming and comforting about it.  It reminds me of my childhood.  I don't even remember using or eating a lot of brown sugar as a child (I mostly ate the white stuff), yet this still took me years back.  I can't really explain it, but this cookie dough just makes me melt inside.

This is now my go-to comfort food, just without the guilt  :)

April 22, 2012

DIY Brown Sugar

This blog has moved!

You should be automatically redirected in a few seconds. If not, click here:
www.dessertswithbenefits.com



Did you know that brown sugar is even more processed than regular ole' granulated white sugar?

Yet another reason to avoid brown sugar... and white sugar

:)

It's a pretty easy thing to do when this stuff is around!


Compared to storebought brown sugar, this:
  • has 1/7th the calories and carbohydrates
  • is low glycemic (safe for diabetics)
  • is just as sweet and just as tasty!

Super soft, super fluffy, and full of flavor!

It even "packs" like real brown sugar, which is a big plus to me.  Not to mention, you can use it in any recipe to take place of brown sugar (yes, that means coookieeessss!!!)

So add this to your tea, sprinkle it over your dessert-for-breakfast, and use it in your desserts!


DIY Brown Sugar:  [fat free, low sugar, GF, vegan]
  192g (1 cup) Granulated Erythritol*
  21g (1 tbs) Molasses**

Directions:
1.  In a medium bowl, add the erythritol and the molasses on top.  Stir with a fork until molasses is fully mixed in (takes about 2-3 minutes).  Store it in an airtight container, as you would with regular brown sugar.

*Erythritol is a natural, calorie-free sweetener that looks and tastes exactly like sugar.  Erythritol isn't manmade like Sweet n Low, and doesn't contain ammonia like Splenda.  I'm sure granulated xylitol would work but I've never tried it.
**You can add about half a tablespoon more if you want darker brown sugar;  This is a good brand of molasses.

PS:  I made yummy cookie dough with this!


My DIY Brown Sugar nutrition label is on the left,
Storebought Srown Sugar's nutrition label is on the right:

   

I think we can all agree that the DIY version is a much better choice  ;D

1 cup = 16 tbs = 48 tsp

so...

1 tsp has 2 calories!!


:O

*makes shocked face*

April 20, 2012

Quintuple-Chocolate Dark Chocolate Truffle Tart & Chockohlawtay Turns One!

This blog has moved!

You should be automatically redirected in a few seconds. If not, click here:
www.dessertswithbenefits.com


Happy Birthday, Chockohlawtay!

You're one  :)



So no, we cannot indulge a double, triple, or even quadruple chocolate tart to celebrate this day...

it must be quintuple.  Yes, you read that correctly.

This tart has five sources of chocolate:


The chocolate oat crust is perfect -- it melts right in your mouth!

The chocolate coffee ganache enhances the richness of the chocolate.

The chocolate ganache is like the center of a Godiva truffle, just on a larger scale.

The chocolate glaze is smooth and absolutely stunning!

And the mini chocolate chips, just a little extra dazzle for such a special tart.

Here it is in its "purist form" ... or, "quadruple" form  (in case you don't like chocolate chips... weirdo)


Don't be put off by the seemingly long ingredient list and directions, this entire recipe actually consists of only fourteen ingredients (whoa!), and I made the entire thing in my dorm.  Yes, my dorm.  You will be fine  ;D


Quintuple-Chocolate Dark Chocolate Truffle Tart:  [no bake, low sugar, high fiber/protein, GF, vegan]
(makes one 9" tart)

   Chocolate Oat Crust:
       160g (1/2 cup + 2 tbs) Coconut Butter
        1/4 cup Light Coconut Milk, canned
        14g (2 tsp) Molasses
        2 tsp Hazelnut Extract* (or vanilla)
        1/2 tsp Stevia Extract
        32g (1 scoop) Chocolate Protein Powder
        30g (6 tbs) Regular Cocoa Powder
        1/4 tsp Salt
        48g (1/2 cup) Old Fashioned Rolled Oats (GF if you like)

   Chocolate Coffee Ganache:
        64g (2 scoops) Chocolate Protein Powder
        60g (1/2 cup) Powdered Erythritol
        5g (1 tbs) Regular Cocoa Powder
        1/2 tsp Instant Coffee
        28g (2 tbs) Coconut Oil, soft
        3 tbs Water
        1 tsp Chocolate Extract

   Chocolate Ganache:
        8oz Unsweetened Chocolate
        3/4 cup + 3 tbs Light Coconut Milk, canned
        1/2 tsp Stevia Extract
        60g (1/2 cup) Powdered Erythritol

   Chocolate Glaze:
        2 tbs Light Coconut Milk, canned
        32g (1 scoop) Chocolate Protein Powder
        8g (1 tbs) Powdered Erythritol

   Topping:
        1/4 cup Mini Dark Chocolate Chips

*I used hazelnut extract because I found out I'm allergic to vanilla (I know, it's terrible and slightly ridiculous), but you can use vanilla or hazelnut, both would be delicious!

Directions (for the chocolate oat crust):
1.  Spray a springform cake pan with cooking spray and set aside.
2.  In a large, microwave-safe bowl, add the coconut butter and microwave at 20-second intervals, stirring between each one, until melted.  Add the coconut milk, molasses and extracts and stir together.  Once incorporated, add the cocoa powder and stir again.  Add the protein powder and salt and stir once more.  Fold in the oats.
3.  Scoop this mixture into the prepared cake pan and spread with the back of a spoon.  Then, use a pastry roller to flatten further (or you may wrap your fingers with plastic wrap and bring the mixture to the edges of the pan manually)

Directions (for the chocolate coffee ganache):
1.  Add the protein powder, erythritol, cocoa powder and coffee to a medium bowl and stir.  Add the coconut oil, water and extract and stir again (mixture should be very sticky).
2.  Scoop this mixture into the pan and spread using only the spoon you used to stir the mixture with to spread the mixture with into the pan.  Refrigerate until firm.  Once firm, flatten with a pastry roller (you can probably use a rubber spatula)

Directions (for the chocolate ganache):
1.  In a microwave-safe bowl, add the chocolate and microwave at 30-second intervals, stirring between each one, until melted.
2.  Stir in the coconut milk 1/4 cup at a time, then add the three tablespoons.  Add the stevia, stir, then add the powdered erythritol spoonful at a time.  Pour this mixture over the previous layer and pat the pan to bring it to the edges (I could see some air bubbles so I pat the pan on the counter until they reached the surface--it doesn't have to be perfect though, the glaze with cover it).  Refrigerate overnight.

Directions (for the chocolate glaze and chocolate chips):
1.  In a small bowl, add all the ingredients and whisk.
2.  Put glaze into a sandwich bag (or piping bag) and snip a tiny corner and drizzle in your desired design.  Top with the chocolate chips.  You can either serve immediately or refrigerate for an hour to firm up, but only add the glaze the day of serving as it turns into a shell if left uncovered... overnight... my mistake!


Note:  This is an extremely rich tart so I would recommend slicing into sixteen (or even twenty) slices.


*kicks feet up on table*   Oh, what a year it's been!  It's strange how much you come to love something.  In my case, however, I find it strange how much I came to love this blog--something created completely out of the blue (and possibly as a procrastination tactic to avoid studying for finals...  yes, I'm quite the procrastinator!)

Little did I know that this blog would make me so happy, so proud.  It makes me feel so incredibly connected with others, despite not seeing you all face-to-face.  Sometimes if I'm having a bad day, that little email notification I get when someone comments on a post is what turns the day back around, it's what brings a smile to my face  [insert cheesy grin here]

But seriously though, I absolutely adore blogging.  I love talking to you guys, responding to comments, answering questions, etc, and most of all, I love cooking up delicious recipes!  Okay, okay, I love cooking up delicious desserts.  So I hope you are looking forward to another year of posts and recipes on Chockohlawtay!

Just be warned...  amazing things are coming!  :)


       -Jess



April 17, 2012

Mocha Almond Krispy Treats

This blog has moved!

You should be automatically redirected in a few seconds. If not, click here:
www.dessertswithbenefits.com


As a college student, naturally, I have a major slight obsession with coffee...

As a normal human being, I have a profound addiction penchant for chocolate, and all things chocolate.


I may or may not have bought a bulk pack of natural, sugar free milk chocolate off of Amazon.com (hey, don't judge), and needed to make a dessert with it.  Krispy Treats came to my mind.  Again, naturally, so did coffee.  Mocha Almond Krispy Treats it is!  And oh so delicious they were--extremely soft and chewy, utterly decadent and satisfying, and totally, completely, healthy and guilt free!


Mocha Almond Krispy Treats:  [no bake, low fat, high fiber/protein, GF, vegan]
(makes 9 large treats)

    150g (5 cups) Crispy Brown Rice Cereal
    48g (1/2 cup) Old Fashioned Rolled Oats (GF if you like)
    13g (2 tbs) Ground Flaxseed
    1/8 tsp Salt

    210g (1/2 cup + 2 tbs) Brown Rice Syrup
    128g (1/2 cup) Raw Almond Butter
    1 tsp Stevia Extract
    1 tsp Chocolate Extract
    3/4 tsp Almond Extract
    64g (2 scoops) Chocolate Protein Powder
    1 tsp Instant Coffee (I used Starbucks VIA Columbia)

    2-3.5oz Sugar Free Milk Chocolate (or chocolate of choice)

Directions:
1.  Line a brownie pan with parchment paper both ways.
2.  In a large mixing bowl, stir together the cereal, oats, flax and salt.
3.  In a large, microwave-safe bowl, stir together the rice syrup, almond butter and extracts (not the protein powder/coffee yet!).  Microwave at 30-second intervals, stirring between each one, until mixture is runny.  Stir in the protein powder and coffee one spoonful at a time.  Scoop over the dry ingredients and fold together.
4.  Scoop mixture into prepared pan and flatten.
5.  In a small, microwave-safe bowl, melt the chocolate in the microwave at 30-second intervals, stirring between each one, until melted.  Pipe into desired design.  Refrigerate until firm, slice and enjoy!

^^ I sliced them and then drizzled each with chocolate...
you know, so each piece has a little more goodness all the way around  :)

My dad took some to work and his coworkers said it tasted like Coffee Crisps!


Even though they already have caffeine, why not enjoy it with another caffeine source?

April 16, 2012

Oatmeal Raisin Cookie Overnight Dessert Oats

This blog has moved!

You should be automatically redirected in a few seconds. If not, click here:
www.dessertswithbenefits.com


I swear, for the last two weeks I have made overnight dessert oats for breakfast.

No joke.

Every morning I (strangely) wake up in a good and jolly mood because I know what's waiting for me just six feet away (yes, my dormroom is puny).  I scurry off my bed and run briskly walk to the fridge.  When I open the door I feel like my life is too good to be true.

I mean, it's dessert. for breakfast!   *faints with joy*


And to me, there is nothing better than the sound of "dessert for breakfast."

Wait, yes there is:  the flavor of this dessert!  I mean breakfast!  It really does taste like an oatmeal raisin cookie, just crumbled up and pre-dunked in milk!  This is so decadent, so sweet and so sinful tasting, I feel like it can't even be in the "breakfast" category.  But then I remember what it's made of:  all healthy, whole and natural ingredients.  As if it couldn't get any better, this oatmeal is high fiber and unbelievably filling.  Aka, you won't get struck with another sugar craving until hours later... or at least that was the case for me, as I'm the kind of person who seems to have a 24/7 desperate need for sugary-sweet food.



Oatmeal Raisin Cookie Overnight Dessert Oats:  [sugar free, high fiber, GF, vegan]
(serves one lucky person)
Step 1:
   1/2 cup Old Fashioned Rolled Oats (gluten free if you like)
   2-6 packets Sweetener* (to taste)
   1/2-3/4 tsp Cinnamon (to taste)
   1/8 tsp Nutmeg
   1/16 tsp Salt
Step 2:
   1/2 cup Unsweetened Almond Milk
   1/2 tsp Vanilla Extract
   2 tbs - 1/4 cup Raisins
   1 tbs Raw Almond/Walnut Butter
Optional:**
   1 scoop Vanilla Protein Powder + 2 tbs Almond Milk

*I used 6 stevia packets (I told you I'm a sweet tooth!) but you can use whatever sweetener you like, such as Truvia, erythritol, sucanat or even maple sugar
**If you want to stay fuller for longer (and enjoy creamier oats), add this!

Directions:
1.  In your serving bowl, add the Step 1 ingredients and give it a stir (add the optional ingredients if you wish)
2.  Add the Step 2 ingredients in the order shown and give another stir (I like to top the oatmeal with nut butter in the morning).  Cover with plastic wrap and refrigerate overnight, enjoy the next day!




I may or may not have made this for an entire week straight...

Okay, I did.  I bet you will too!  :)


April 15, 2012

Peanut Butter & "Jelly" Granola Squares

This blog has moved!

You should be automatically redirected in a few seconds. If not, click here:
www.dessertswithbenefits.com


I have always loved Quaker's granola bars, Nature's Valley's honey oat bars and obviously, candy bars!  Unfortunately, after eating any of those I would feel guilty and then get hungry again in no time.  I wanted to make my own healthy snack to have on hand, one that was as sweet as a candy bar, yet keep me full all morning.

First, I thought: oats.
Then I thought: peanut butter.

Peanut Butter Granola Bars!  Sounded pretty good to me  ;)

But then I thought: sugar.

Peanut Butter & Jelly Granola Bars!  The sound of that made my sugar-obsessed body jump with joy.


I didn't have any jelly on hand, so I just added a bunch of raisins and dried cranberries.  It's a funny thing, I always used to hate dried fruit but now I'm starting to love them.  Raisins taste like mini orbs of concentrated sugar and cranberries taste like those Welch's fruit gummy snacks I always used to buy.  So I added those super sweet (yet healthy) fruits to the mixing bowl so I could omit any other forms of sugar.


And what did I get?  Granola squares with outstanding peanut butter flavor and the sweetness level of jelly.  A delicious, comforting, portable snack that will remind you of your childhood PB&Js.


Peanut Butter and "Jelly" Granola Squares:  [no bake, sugar free, high fiber/protein, GF, vegan]
(makes 9 granola squares or 8 granola bars)
Step I:
  336g (3+1/2 cups) Old Fashioned Rolled Oats (GF if you like)
  1/2 cup Raisins
  1/2 cup Dried Cranberries (no sugar added)
  1/4 tsp Salt
Step II:
  128g (4 scoops) Vanilla Protein Powder
  48g (1/4 cup) Granulated Erythritol (or dry sweetener of choice)
  1 cup Unsweetened Almond Milk
  1 tsp Stevia Extract
  96g (6 tbs) Natural Peanut Butter (no sugar/salt/oil added)

Directions:
1.  Line a brownie pan with parchment paper both ways.
2.  Add the Step I ingredients to a large mixing bowl and stir.
3.  In a medium bowl, add the Step II ingredients and whisk well ("pop" any protein powder clumps;  mixture should viscous).  Add this to the large mixing bowl and fold using a rubber spatula.  Once fully mixed, scoop mixture into brownie pan and flatten with the spatula.  Freeze overnight and slice the next day.  Once these are sliced, keep them in the fridge (or freezer if you want to store some as emergency snacks!)


Perfect as a healthy breakfast, a lunch box treat, a yummy snack and a guiltless dessert!

^^ Whoa, 19g of protein?
That's sure something you'll never see on a Quaker's bar!

Related Posts Plugin for WordPress, Blogger...