foodie: peanut butter banana sandwich cookies

i made this dessert a few weekends back to take to our friends' house.  i had never made them before -- and kind of made-up the recipe -- so, needless to say, i was pleased when they turned out well.  (i had to hide them from craig so he wouldn't eat them all before the party! lol)  even better...they're gluten-free, and if you use agave nectar instead of honey, they could easily be vegan too!

here's what you'll need for 6 sandwich cookies...

cookie:
1 mashed (over-ripe) banana -- about 3/4 cup
1/2 cup creamy organic peanut butter
2 tbsp honey (or agave nectar or maple syrup)
2 tbsp ground flaxseeds
3/4 cup almond flour
1/2 cup shredded coconut
1/2 cup raisins
1 tsp vanilla
2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1/2 tsp baking soda

filling:
1/4 cup chocolate morsels
2 tbsp peanut butter

preheat oven to 350 degrees

1. mix all the cookie ingredients together until combined.

2. divide mixture into 12 cookies (so that you can make 6 sandwiches), and place them on a non-stick baking tray.

3. bake for 11-13 minutes, until cookies are just slightly browned (you'll see the coconut browning).
4. remove from oven, and allow to cool.

5. while cookies cool, melt chocolate in microwave and combine with 2 tbsp peanut butter.

6. spread filling evenly on 6 of the cookies (you can gently press the cookies flat if you want a more uniform surface to spread the filling on), and then top each with another cookie.

fyi - this is a very, very doughy cookie.  it has the texture and taste of nearly raw dough -- which is exactly how i prefer my baked treats : )

you can store these in the fridge for up to 5 days.  (want to see the recipe that inspired this one?  check it out here.)

enjoy!!!

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foodie: gluten-free chickpea salad

when i started this gluten-free month, the one concern i had was about lunches.  i really like having sandwiches and pitas and wraps, but i don't want to become dependant of gluten-free breads, either.  so, for the sake of health, i've been opting for healthy whole foods...which is really best anyway : )  in search of some yummy lunch options, i developed this chickpea salad recipe that's great by itself or over lettuce.

here's what you'll need for chickpea salad for two...

1 can chickpeas, drained and rinsed
1/2 shallot, lightly sauteed if desired to take the "edge" off
2 tbsp mayonnaise
2 tbsp plain, full-fat yogurt (or sour cream)
1 tbsp horseradish sauce
salt & pepper
herbs - i used chopped basil and chives

1. lightly mash 1/2 of the chickpeas and leave the other 1/2 of the can whole (for texture reasons :-)

2. mix everything together!

serve by itself, with a pickle or over lettuce to make it into a true salad.

i think this could also be great with chopped nuts -- like walnuts or pecans -- and sliced grapes.  i'll let you know if i come up with any other concoctions that are worthwhile.

enjoy!

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foodie: apple pie "granola" (gluten-free breakfast)

ever since going gluten-free for my month long wellness experiment, i've been looking for an easy breakfast to replace my usual overnight oats (since commercial oats are often contaminated by wheat exposure).  looking for something that would offer a bit of sweetness, i developed this super simple recipe for apple pie "granola".

here's what you'll need for 2 servings...

1 apple, chopped
1/2 tbsp butter, melted
1/4 tsp vanilla
1/4 cup chopped nuts (i used pecans and walnuts)
cinnamon

preheat oven to 375 degrees

1. mix together apple, butter, vanilla, nuts and cinnamon.  spread evenly on a baking sheet.

2. bake for 20-25 min until apples are golden brown and nuts are toasted.

you can enjoy some immediately, or allow it to cool and save in the fridge for up to 4 days.  the recipe makes 2 servings.

for breakfast, i had some with almond milk and peanut butter one morning, and some with plain yogurt, unsweetened applesauce, and peanut butter (again) another day.  yum!

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foodie: my favorite gluten-free lunch (with avocado!)

as you know, i'm going "gluten-free" for a month to see if it clears up my pesky stomach issues and makes me feel overall better.  without gluten (i.e. wheat), my usual lunch of a pita sandwich is a no-go for the time being, but i'm not missing it at all because of my new favorite lunch of avocado topped with sauteed onions and goat cheese.  (is your mouth watering yet?!)

here's what you'll need for lunch for one...

1/2 avocado, in-tact and scooped out of the skin
1/2 onion, chopped
1 tsp olive oil
1 oz goat cheese
1 tomato, sliced
lemon wedge
chives
salt & pepper

1. saute onions in olive oil.  season with salt and pepper.

2. squeeze some lemon on the avocado (if desired) to keep it from browning, and fill it with goat cheese and surround with tomatoes. 

3. top everything with the hot onions as soon as they're done so that they can begin to melt the cheese!

4. garnish with chopped chives, or herb of your choice.

(for a vegan option, replace the goat cheese with chopped kalamata olives to add some richness.  i had that version the other day and it was delish too!)

bon appetit!

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