Gluten Free Almond Chickpea Blondies, Healthy, Dessert
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It has been a bit of time since I posted a new recipe…between going on vacation with my family, having a sick baby, hurricane Irma, and of course work, time has been pretty limited. But the hurricane is gone, things have calmed down and we have survived. Irma didn’t cause any damage on our property and our electricity was only off for a little more than a day so we were pretty lucky. Especially when considering all of the downed trees and fences in our neighborhood.

 

Gluten Free Almond Chickpea Blondies

 

Because of all our hurricane prep, I now find myself up to my eyeballs in canned beans. I used a can of black beans to make burrito bowls for dinner last night and me and Baby V both had leftovers for lunch today… But i still have like 10 cans of various kinds of beans taking up precious space in my pantry. So I’m sure many of you in Florida are also facing a similar problem. And I have a few solutions. 1) Hurricane season is not over yet so you can always save them in your garage or some other place, or 2) Slowly try new recipes and experiment with them. If you choose option 2 (which is way more fun), I have some links to a few of my recipes for you and will also share my Almond Chickpea Blondies recipe. It is super almondy – so if you love almonds you will loooooove these. If you are not a huge fan of almonds then definitely check out the list below for other options for using up those canned beans. Oh and also I just want to mention how super super easy this recipe is. I love recipes where I dirty minimal dishes and basically just mix everything together and bake…these Almond Chickpea Blondies are just that type of recipe.

 

Gluten Free Almond Chickpea Blondies, Healthy, Dessert

 

 

Some of My Favorite Recipes with Canned Beans

Mediterranean Quinoa Bake – I use a combination of fresh and canned ingredients (including chickpeas) to make this simple flavorful vegetarian bake. Perfect for Meatless Monday or any other busy weeknight.

Coffee and Cream Brownies – Black bean brownies made with coffee and cream cheese to help hide the “bean” taste. Great for coffee and/or chocolate lovers.

Turkey Chili – Uses both kidney beans and black beans, and has some pretty great flavor.

Chicken and White Bean Soup with Veggies – The name pretty much says it all…

Peanut Butter Black Bean Brownies – Definitely one of my favorite brownie recipes – classic combo of peanut butter and chocolate. Also… super easy.

Vegetarian Stuffed Peppers – These are kinda like burrito bowls, except the bowl is a pepper. My favorite part though, is all the melty cheese…

 

Ok…and now for a new recipe :)

 

Gluten Free Almond Chickpea Blondies, Healthy, Dessert

 

 

Almond Chickpea Blondies

Ingredients

1 Can (16 oz) Reduced Sodium Chickpeas or Garbanzo Beans – Drained and Rinsed

1 Egg

1/2 Teaspoon Baking Powder

1/2 Cup Honey or Maple Syrup

1 Cup Almond Flour

1 Teaspoon Almond Extract

1/3 Cup Dark Chocolate Chips

 

Directions

Preheat oven to 350 degrees. Spray glass pan (8×8) with cooking spray. Add all ingredients except the chocolate chips to a good blender or food processor and blend until smooth. Fold in chocolate chips and spoon onto prepared pan. Bake for approximately 35 minutes or until edges start to brown and an inserted toothpick comes out clean. Allow to cool before slicing.

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Berry Yogurt Bark, Healthy frozen dessert, gluten free,
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I hate wasting food. And since Baby V has started eating solids I feel like I am wasting a lot of food. And yes, I can’t help it when she throws half her food on the floor but I try to minimize the food waste as much as possible. One thing that really bothers me is the fact that the grocery store by my house has only the giant containers of full fat plain greek yogurt, and after you open it, the yogurt needs to be used in 5 days. And I’m sorry but Baby V cannot eat ~32 ounces of yogurt in 5 days (I would actually be quite concerned if she could). My husband doesn’t eat yogurt, and I could probably eat the full fat yogurt, but I prefer to continue to eat my non-fat greek yogurt at lunch so I can limit my calories and save my saturated fat intake for fancy cheeses (it’s all about balance …right?).
So anyways…I decided to use some of the extra yogurt to make a little something I am going to call Berry Yogurt Bark. It turned out to be a yummy frozen treat that I can slowly indulge in, one piece at a time, or serve to guests when they come over. It is super easy, takes about 5 minutes and looks so pretty.

Berry Yogurt Bark, gluten free healthy frozen dessert

If you don’t like the fruit I use or are not a nut fan, you could use my recipe as a template and change out some of the ingredients to make it your own. Oh and one word of caution. If its a hot summer day, I wouldn’t take this recipe outside unless it is going to be eaten immediately. It can get rather messy if it is sitting out and becomes unfrozen…

Berry Yogurt Bark

Ingredients
1 Cup Plain Greek Yogurt
1-2 Tablespoons Honey*
1/2 Heaping Cup of Sliced Strawberries and Blueberries
1 1/2 Tablespoons Sliced Almonds

Directions
Line a 9×23 in glass baking dish with parchment paper. Add yogurt to a small mixing bowl and stir in honey. Gently fold berries into yogurt mixture. Spread out over parchment lined baking dish with a spoon. Sprinkle with almonds. Cover and freeze for about 4 hours or until frozen solid. Break into pieces after frozen and serve immediately.

*I like it with 1 tablespoon of honey but my husband thinks it is not sweet enough and needs 2 tablespoons…so I am leaving the exact amount up to your taste preferences :)

Berry Yogurt Bark, gluten free healthy frozen dessert

 

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Coconut Mango Popsicle, Healthy, Recipe, Summer, Treat, Gluten Free, Dairy Free, Vegan, Simple, Easy, Frozen
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So I’ve been a little slow with the recipe creation recently, but I have a good excuse. For almost a month I didn’t really have full use of my kitchen. It is quite a long story but I will give you the semi-short version…

Basically, we were removing the laminate floors from our new house and discovered we had a pretty bad mold problem. So me, my husband and our 6 month old daughter had to stay with my husband’s parents for a week, while the mold was cut out of the walls and they cleaned the air. When we were finally able to come back, our downstairs was all concrete with missing wall and ceiling parts so we had to live upstairs while they were rebuilding the downstairs. Our kitchen cabinets were all covered with plastic during the rebuild so we really couldn’t get to anything…so plastic forks and paper plates were our dinnerware. I pretty much only had access to the refrigerator (except when they moved it to replace the floor) and the toaster. I honestly don’t even remember what we were eating during this time…it was all quite a blur of frustration.

 

Baby V didn't mind staying at her Grandparents house for a week :)
Baby V didn’t mind staying at her Grandparents house for a week :)

 

And of course this all happened when my 6 month old daughter was just starting to eat solid foods so it really was not the most ideal time. I had to feed her in her high chair in my bedroom, and of course food would get thrown everywhere, including all over my bed. Luckily it is all over and we have nice beautiful floors downstairs that I will never redo as long as we live here.

This is what the downstairs of my house looked like for a few weeks
This is what the downstairs of my house looked like for a few weeks… it looks like a creepy basement

 

Anyways, with sincerest apologies for my lack of adding new recipes, I give you a coconut mango popsicle recipe and a promise that another new recipe is on the way next week :)

 

So onto the recipe…

 

Coconut Mango Popsicles, Easy, Gluten Free, Dairy Free, Recipe, Vegan

 

Making your own popsicles out of real fruit is a great way to enjoy a summer treat and also get some great nutrients in for both yourself and your little ones. You can use fresh fruit that is in season, especially ones in abundance, like the mangoes down here in south florida during the summer. I definitely wanted to use up some fresh mangoes before they went bad and making popsicles out of them sounded like a great idea. Instead of making popsicles out of just fruit and sugar, I like to add a little flavor depth with things like spices, tea, or vanilla and a little bit of a dairy or non-dairy fat source. I find that adding a little fat really helps with the consistency of the popsicle so it is not too icy.

 

Coconut Mango Popsicles, Easy, Gluten Free, Dairy Free, Vegan, Recipes

Coconut Mango Popsicles

 Makes 6 Popsicles

Ingredients
2 Fresh Mangos or 2 Cups Chopped
1/2 Cup So Delicious Dairy Free Coconut Milk Beverage
1/2 Teaspoon Ground Cinnamon
1 Teaspoon Agave Syrup

Directions
Add all ingredients to blender and mix until smooth. Pour into popsicle molds and freeze for about 4 hours or until frozen solid. When ready to eat, run warm water over popsicle mold until you are able to easily remove popsicle from mold. Enjoy!
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