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Coco-Peanut Butter Energy Nuggets (GF)
‘Tis the season for baking, so I’m working on creating some (much much) healthier goodies for the holiday season. My goal is to keep as close to NSNG (No Sugar No Grains) as possible…a challenge!
These Coco-Peanut Butter Energy Nuggets (I can’t really call them cookies!) are gluten free (GF) but not entirely grain free. They are sugar free, though, since they’re sweetened only with a ripe banana. The peanut butter taste is subtle, not dominant.
**I’m posting this recipe as a work in progress. They turned out pretty good, but a touch dry. Next time, I plan to try these modifications:
- Use 2 bananas, instead of 1– to increase the moisture
- Use 3/4 cup peanut butter, instead of 1/2 cup– to amp up the PB flavor
- I may try omitting the brown rice flour.
At any rate, this recipe is a keeper. Ski season is coming and these will pack perfectly in my coat pocket!
INGREDIENTS
1 large ripe banana
1/2 C organic peanut butter
1/4 C full fat coconut milk
1 t vanilla extract
1/4 C ground flax
1/4 C coconut flour
1/4 C oat flour (with GF oats)
1/4 C garbanzo bean flour
1/4 C brown rice flour
1/2 C finely shredded unsweetened coconut
1/4 t salt
1/2 t baking soda
1/2 t baking powder
1 t cinnamon
ASSEMBLY
1. Mash the banana on a plate. Mash in the peanut butter, coconut milk and vanilla extract.
2. Combine the rest of the ingredients in a large bowl.
3. Add the banana mash to the bowl and stir until combined.
4. Use a Silpat or parchment paper on a cookie sheet. Make tablespoon size balls using a cookie scoop. Roll them in your hands and flatten into discs.
5. Bake for 10 minutes at 400 degrees. Cool on a wire rack. Makes 36.
I love, love, love (!!) Allison Rivers Samson’s recipe for Grilled Tempeh Reuben Sandwiches so much that I decided to turn it into a soup recipe.
Tonight, I used red lentils instead of tempeh, and I used the vegetables that I had in my fridge. This soup could be made lots of different ways.
The magic formula = smoked paprika + caraway seeds + dill. You must taste this flavor combination to believe how good it is!
This soup recipe is NSNG (No Sugar No Grains).
Reuben Soup (NSNG)
INGREDIENTS:
1 T coconut oil
4 cloves garlic, minced
1 medium onion, chopped
3 carrots, cut in discs
1 red pepper, chopped
1 cauliflower, chopped
1/2 zucchini, chopped (keep separate from the other vegetables)
dash celery salt
dash garlic powder
1/2 t black pepper
1 1/2 t dried dill
1 1/2 t caraway seeds
3 t smoked paprika
2 bay leaves
4 t VegeBase broth powder
1 C red lentils, rinsed
6 C water
2 T tamari
1/2 T apple cider vinegar
ASSEMBLY:
1. Heat the coconut oil over medium heat in a soup pot.
2. Add the vegetables except the zucchini. (The zucchini will be added at the end of the simmer so it doesn’t turn to mush.)
3. Add the dry spices. Saute the vegetables and spices for several minutes.
4. Add the lentils, water, and tamari. Simmer, covered for about 45 minutes, or until the lentils are cooked.
5. Remove from the heat, and stir in the zucchini and apple cider vinegar. Makes 6 pints.
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For tonight’s meal, I ate the Reuben Soup with:
- a half cup of brown basmati rice
- a sprinkle of toasted pumpkin seeds
- several crushed red pepper flakes
- a forkful of sauerkraut
Reuben Soup with Brown Basmati Rice
Here’s a picture of the Grilled Tempeh Reuben Sandwich…
Grilled Tempeh Reuben Sandwich
Here’s a picture of a Tempeh Reuben Salad (NSNG)…
Tempeh Reuben Salad (NSNG)
Freeheel Vegan 