Tag: soy-free

Flourless Crispy Rice Peanut Butter Cookies

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You know those three ingredient peanut butter cookies you learn how to make when you’re a babysitter? These are an updated, vegan, low sugar, super quick version that adds some additional crunch from crispy rice cereal and salted peanuts. There’s pretty adaptable and so good straight out of the freezer, like a mini peanutty good-for-you fudgy cookie that’s perfect for breakfast on-the-go.

Flourless Crispy Rice Peanut Butter Cookies

Flourless Crispy Rice Peanut Butter Cookies

  • Servings: 16 cookies
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2 tablespoons warm water
1 tablespoon ground flaxseeds
1 cup natural, crunchy peanut butter
1/3 cup pure maple syrup
1 teaspoon vanilla extract
1 teaspoon baking soda
1/8 teaspoon baking powder
1 1/2 cups gluten-free crispy rice cereal (I use Nature’s Path)
1/2 cup salted roasted peanuts

Preheat the oven to 350 degrees F. Line a baking sheet with a Silpat or parchment paper.

Put the warm water and ground flaxseeds in a small bowl. Mix to combine, then let sit for about 2 minutes, until thickened.

Put the peanut butter, maple syrup, vanilla extract, baking soda, and baking powder in the bowl of your stand mixer or a large bowl. Using the stand mixer or a hand mixer beat until well combined. Stir in the crispy rice cereal and peanuts.

Spoon the batter (about 2 tablespoonfuls) into small mounds on the prepared baking sheet, pressing gently to about 1-inch thick. The mixture will be sticky.

Bake for 8 to 10 minutes, until firm on the top and the sides. Cool completely on the pan.

These are best stored in the refrigerator (for up to a week) for the freezer.

Flourless Crispy Rice Peanut Butter Cookies2

Double SunButter HiHat Blondies

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These SunButtery blondies are the perfect vehicle for even more SunButter, whirled into a hihat frosting coated in a chocolate shell. The hihat topping is inspired from the Two-Bite Chocolate-Covered Cherry Cupcakes in my second book, The Allergy-Free Cook Bakes Cakes and Cookies.

Sunbutter Blondie HiHats 2

I’m excited to be working with SunButter for a trio of upcoming recipes, and this is the first of the batch. They look fancy-schmancy, but they’re easy to create, and you can make the blondies and freeze them in advance, if desired, to allow for quicker assembly in preparing the full dessert.

You can head on over to the SunButter website for the full recipe here: Double SunButter HiHat Blondies, and be sure to Like them on Facebook to see even more allergy-friendly (and oh-so-good) recipes, too.

Sunbutter Blondie HiHats - Cross Section

(Disclosure statement: I received monetary compensation and free product from SunButter from a recipe development partnership. I only, however, promote and partner with companies I love and use regularly in my own kitchen. As always, all opinions and recommendations expressed are completely my own.)

Kale and Sweet Potato Patties

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Creamy, sweet, and crispy, these patties use chickpea flour to help bind them, giving a falafel-like flavor with a hint of sesame and lemon. They’re super easy to put together (especially if you have leftover sweet potatoes), and easy to adapt–try different greens, use olive oil instead of sesame oil, and add any fresh herbs you love. Leftovers are perfect for packed lunches, too!
Kale and Sweet Potato Patties2

Kale and Sweet Potato Patties

  • Servings: 20 patties
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2 teaspoons mild or medium extra-virgin olive oil
1 cup packed finely chopped kale
2 green onions, finely chopped
2 cups  mashed sweet potatoes
3/4 cup chickpea flour
3 tablespoons ground flaxseeds
3 tablespoons finely chopped cilantro, plus more for garnish
1 tablespoon toasted sesame oil, plus more for serving
2 teaspoons ground ginger
Fine sea or Himalayan salt to taste
Freshly ground black pepper to taste
Lemon wedges, for serving
Lemon zest, for garnish

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Heat the oil over medium high heat in a skillet. Add the kale and green onions and cook until the kale is wilted, about 2 minutes. Put the mixture in a bowl with the sweet potatoes, chickpea flour, ground flaxseeds, cilantro, sesame oil, ginger, and salt and pepper. Mix well, adjusting seasoning to taste.

Use sesame-oiled hands to roll pingpong-sized balls of the mixture between your palms. Repeat with remaining mixture. Bake for 15 minutes. Turn, and bake for 10 minutes more. Remove the balls from the oven. Use your palm to gently flatten into a patty. Bake for 5 minutes more per side, until golden on the edges. Sprinkle with zest. Drizzle with sesame oil and lemon juice. Serve warm or at room temperature.

Kale and Sweet Potato Patties