Clean Blondie Bars

This evening we made a recipe that I have seen floating around lately.  I had heard from others that it is quite good but we actually had to make it here before I could fully believe that.  They were right!  This is delicious!!!  You can NOT taste the chickpeas.  Really and truly.  These bars are gooey and wonderful.  Since this recipe is made without eggs you really do not have to worry at all if you would like to enjoy them on the slightly under-cooked end of the spectrum.  They are not the least bit dry or coarse.

I did have to pick up some chocolate chips while out shopping at Wegmans earlier this afternoon.  That is the one ingredient in this recipe that I would not normally keep in the house!  I used the mini-chips for this recipe.  The kids just seem to find them delightful.  My strategy is to purchase my chocolate chips from the bulk section.  This way I am able to just bring home less than a cup of chips and not have to worry about having the rest of the bag sitting around here unattended.  That would be dangerous!!  

Here is my own slight twist on this recipe which I have seen in several places.

Clean Blondie Bars

1 (15 oz) can chickpeas, rinsed and drained

1/2 cup natural almond butter (you could also use PB)

1/4 cup pure maple syrup

2 tablespoons raw honey

2 teaspoons vanilla

1/2 teaspoon sea salt

1/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 cup mini chocolate chips + 2 tablespoons to sprinkle on top

Preheat oven to 350.  I baked these in my 8" round stoneware baker from Pampered Chef. I did not need to prepare the surface in any way.  

In a food processor (my Ninja), combine everything but the chocolate chips.  Process until the batter is smooth.  Fold in 1/2 cup of chocolate chips.  

Spread batter evenly in pan. Sprinkle with remaining 2 tablespoons of chocolate chips.

Bake for 20-25 minutes or until toothpick comes out clean and edges are golden.  The bars may appear undercooked but they will be delicious!  Cool pan on wire rack for 20-30 minutes.  Enjoy!!!

Clean Berry Crisp

Hello!  Thanks for stopping by to check out this recipe.  This one is brand-new and I just put it together for the first time here at home earlier this evening.  We are LOVING the fresh berries that are available during this time of the year.  Every once in a while I do still feel like baking something!  I used to bake quite often.  Back in those days my crisp topping still contained oatmeal like it does today but there were also some hefty amounts of butter and sugar!  We do still use butter here but in great moderation.  We no longer bake with regular white sugar or good old brown sugar.  In the past 10 months since making the switch to clean eating, I have made two recipes (one time each!) with organic cane sugar.  But for the most part we do all of our sweetening with raw honey and pure maple syrup.

Clean Berry Crisp

    * Makes 3-4 Servings

3.5 Cups of Berries (I had 3 cups of raspberries and 1/2 cup of blueberries this evening)

1.5 Cups of Quick Oats (You could use old-fashioned)

1 Teaspoon of Cinnamon

2 Tablespoons of Coconut Oil

2 Tablespoons of Raw Honey

Place berries in the bottom of a 1 Quart baking dish.  I used my Pampered Chef Stoneware and did not need to prepare the surface in any way.

Combine your oats and cinnamon.  Stir in the coconut oil.  Our kitchen was warm enough today that although the coconut oil appeared to be somewhat solid in the container, it quickly "melted" into a easy-to-mix consistency once I began stirring it into the oats.  Soften your raw honey in the microwave until it becomes a liquid.  Add this honey to your other ingredients and combine thoroughly.

Sprinkle your topping over the berries.

Bake at 350 for 14-16 minutes.

Serve warm and enjoy!!