I was in need of something sweet. That usually calls for larabar balls unless its a special occasion. I convinced myself “Wednesday” was not a special occasion. So larabar balls it is.
I want chocolate. I always want chocolate, but there is no chocolate to be found in my house at the moment, so I had to pick something else….peanut butter came to mind.
I looked online to see if there were others who had made peanut butter larabars. There were, but they were just dates and peanuts. I did not think this would be enough. I thought there would be actual peanut butter in my recipe, but I tasted this mixture, and sure enough, it did not taste like peanut butter cookies. So I added peanut butter, salt and vanilla. Et voila! Tastes like peanut butter cookies! In minutes and without any refined sugar. I’m sold. I think you will be too.
Please note, I rarely measure, so adjust as needed to get the taste and consistency that works for you, rather than relying solely on measurements.
1 cup dates, whole pitted
1 cup peanuts, maybe a bit more*
1/4 cup peanut butter
1/2 tsp vanilla
1/8 tsp salt
You can leave out the salt if you use regular peanut butter. Mine is 100% peanuts and nothing more.
Disclaimer: I have never had a peanut butter cookie dough Larabar. I just made these to taste like peanut butter cookies!
Thow everything in a food processor and pulse until well mixed and peanuts are chopped to your liking. Scrape sides as needed. Then, judging by taste and texture adjust the recipe. If it is too dry add more dates (if sweetness is also needed) or peanut butter or water. If too sticky, add more peanuts. Some of the stickiness will go away in the fridge. Roll into balls and store in the fridge. You could press into bars and wrap in wax paper, but I’ve never tried this. I like little bites. Enjoy.
I wanted to make coleslaw with my final quarter of a cabbage (wow $2 goes a long way! I made cabbage rolls, hot and sour cabbage soup, added some to a mixed salad and finally this…) Not only am I going to give you a money saving recipe, I am going to give you three variations. Continue reading
I made my first tofu scramble. I wondered how it would taste like eggs by adding seasonings that I did not add to eggs. A few things contributed to its success as a breakfast scramble rather than feeling like regular stir fried tofu. Continue reading
I could seriously eat this every day.
I made my first gluten-free and vegan apple crisp. Not bad for “off the top of my head.”
Leftover beans (garbanzo), minestrone soup, Indian spiced sweet potato chickpea, lentil soup, oatmeal. I think. Darn why didn’t I write stuff down. Continue reading
I had a craving for peanut butter cookies this morning. I already knew how to make them gluten-free. (Pb+eggs+sugar=cookies), but not vegan. I don’t even have eggs in the house if I wanted to use them (which I don’t). So I went on a search. Well, I didn’t search far. I tried the second one I landed upon, with a few modifications.
They say necessity is the mother of invention. This couldn’t be more true when it comes to recipes. You see, half way through the week I inevitably end up staring in my fridge or at my list of foods bought and made that week, with the sudden need to use up one or more things in the fridge. Continue reading
I have been wanting pancakes for a long time. I am especially proud of myself for not just reaching for the mix of white flour and artificial ingredients that is a boxed pancake mix.
In keeping with my protein powder roll I thought this would be a perfect opportunity to kill two birds with one stone: have my pancakes and test my protein powder too. (I am testing Genuine Health Vegan Protein+ in double chocolate)
Now I should have guessed that I was doomed from the start but the thought didn’t cross my mind, or I didn’t listen to the nagging: “Protein powder is not flour”, “You don’t like the taste of this in a similarly flavoured shake.” But I had to give it a chance. I wanted pancakes. Continue reading
In honor of St. Patrick’s day, I am posting my cabbage rolls recipe.