Fit foods: Baking with Oats vs. Chickpeas
On Pinterest, we've all seen some avocado brownies, avo-smoothies, avo-lattes, avo-STOOOP! I've read about baking ingredient swaps which are kind of scary at this point (I MEAN, if you want to be healthy eat a salad.. but don't make your brownies eat it too). Some health trends gone too far too fast to a point we're I think I've felt for it. At the end of this post I put an example of the 'typical' baking ingredient swaps (?).
So here I am trying to compare the mainstream healthy spin on Peanut Butter Cookie Cereal vs the grain free, sugar free, oil free, guilt but fun free CHICKPEA Peanut Butter Cookie Dough Bites. Byyy the way, just because these swaps have no limits, I also swapped peanut butter for 'Better n Peanut Butter'. It's my first time trying it but it should be Better N Peanut Butter. SO OK now I'm ready. Below are my results and next to each recipe are the expected results from Erin of texanerin.com and Kylie of immaeathat.com.
Oats Peanut Butter COOKIE CEREAL
CHICKPEA PEANUT BUTTER COOKIE DOUGH BITES
Oats Peanut Butter COOKIE CEREAL
PREP: 10 Mins TIME: 20 Mins YIELD: 50 lil balls
ingredients:
· 1 1/2 cup oat flour (I just grinned my instant oatmeal)
· 1/2 cup peanut butter, salted
· 1/4 cup honey
· 6 tablespoons ripe banana, mashed ( I used 1)
· 1 teaspoon vanilla
· 1 teaspoon baking powder
DIRECTIONS:
1. Preheat oven to 350ºF. In a bowl, combine all ingredients until a dough forms (Or in a grinder).
2. Turn on the TV or music and sit down and roll dough into marble sized balls. This will take awhile and you'll get 50+ balls.
3. Space balls evenly on baking sheet and bake for 10 minutes. Serve warm with milk poured over the top.
Tip: Maybe using real Peanut butter would of made them have the real shape and size they were supposed to. Mine with Better n Peanut butter were too sticky to shape any smaller.
CHICKPEA peanut butter dough bites
PREP: 10 Mins TIME: 20 Mins YIELD: 30 mini cookies
ingredients:
· 1 1/4 cup canned chickpeas, well-rinsed
· 2 teaspoons vanilla extract
· 1/2 cup natural peanut butter
· 1/4 cup honey
· 1 teaspoon baking powder
· a pinch of salt if your peanut butter doesn't have salt in it
· 1/2 cup chocolate chips (optional)
DIRECTIONS:
1. Preheat oven to 350ºF. In a bowl, combine all ingredients until a dough forms in a food processor.
2. If adding chocolate chips, add now and stir. The mixture will be very thick and sticky. If using Better n Peanut Butter, leave dough in the fridge overnight for it to harden.
3. With wet hands, form into 1 1/2" balls. Place onto a Silpat or a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don't do much rising.
4. Bake for about 10 minutes. The dough balls will still be very soft when you take them out of the oven. They will not set like normal cookies.
5. Store in an airtight container at room temperature (or in the fridge) for up to 1 week.
Conclusion: chickpea cookies don't taste that bad at alllll! And at the end of the day the only thing you shouldn't swap is real Peanut Butter. For now. I'll try more swaps soonnn.
