Back in the realm of relative normalcy (ish)

ooh goodness YUM

oooohhhKAY! I’m BACK! You know, you might have missed me if I’d been gone too long… and we can’t have that, can we?! Oh no.

Now that I’m back in the realm of relative normalcy (I say relative because really… am I ever really normal? Correct answer: NO), it’s time for seasonal baking and cooking! Which means that I’ve been effectively eating my weight in fresh fruit and veggies errryyday (hooray, summer!!), particularly strawberries and zucchini. I kind of forgot how in California it’s farmer’s market time basically year-round… I’m a naturalized Oregonian now! What is this weird sunny weather that persists allll the time?! Why do I have to go running at 6:30 am in order to avoid completely dying of heatstroke?! Pshh. Good thing I’m 99% sure I’m moving back up the Pacific Northwest… heaven forbid I get too tan! Hehe. But for reals, I LOVE the NW… it’s lovely! Weather included :)

ANYWAY. After that longish tangent, let me get to the point I was originally making before I interrupted myself: I love in season eating! So expect to see a lot of that around here these days.

Except today.

see? something green. To bad it’s not the subject of today’s post…

You see, here’s what happened: I made delicious zucchini cakes (AGAIN, mind you this is the second time), but they were FUGLY. And I was HUNGRY. Soooo… you get dessert, instead! I know, I know… you’re sooo disappointed. But really, don’t be. It’s FAB! And I’ll send some savories your way sometime soon, promise!

cheese. From the zucchini cakes. Because this way you can feel like I feed you something besides dessert.

Besides, this dessert is sneakily nutritious, which happens to be my favorite kind. Because who doesn’t love getting sneaky nutrients in a dessert?! These little muffin-tin cookies are vegan (with vegan chocolate chips, which I didn’t have), gluten free, and sugar free! Can’t go wrong with that… especially when you eat them with ice cream! Ha. I suppose if you wanted to be completely virtuous, you could rustle up some healthier non-dairy frozen sub… but I was too lazy. If chickpeas in cookies freak you out, tough beans! Ha. Juuust kidding. Don’t worry, you wouldn’t know they were in there unless I told you :)

Because ice cream makes everything better!

Sneakily Healthy Muffin-tin Cookies (Aka Chickpea Chocolate Chip Cookies)

I adapted my version from Chocolate Covered Katie. She prefers a link rather than a write-out, so you’re going to have to go visiting for the full recipe… clicky click click! It’s delicious, promise! Click the link for the original post; my notes are below.

gooey deliciousness

Yield: 5 muffin/cookie/things

  • I made a 1/2 recipe, as per usual, and baked them in muffin tins (I got 5).
  • Bake at 350 for somewhere between 15 and 20 minutes, depending on size and desired gooeyness (they’re vegan, so no worries on freakydeaky uncooked eggs)
  • All the ingredients halve easily, so no problems there. Use whatever smaller pan floats your boat—when I unearth my six-inch baby cake pans, I’ll probably make it again in those.
  • I used 1.5 tbsp olive oil.
  • If dates aren’t your thing, go ahead and sub in brown sugar (I’d say somewhere around 1/2 c for the same level of sweetness), but I prefer dates. It keeps things all natural and a bit more virtuous :). I used 4 medjool dates, pitted and chopped into smaller pieces.
  • I used chickpeas, but I’d like to try this again with cannellini beans for something different!
ice cream-less… but what’s the fun in that?!

3 Replies to “Back in the realm of relative normalcy (ish)”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s