Tag Archives: diabetic

Cashew Butter(scotch) Blondies & Dark Chocolate Orange Cookies

Thanks for coming back! Though I’ve had a-whole-lotta life goings on, I certainly didn’t go without cooking all this time… but blogging about it?

Eh, priorities.

Merry Christmas Eve — I am baking gluten-free for a New Year’s transition into giving glutenless living a try. I am baking diabetic-friendly* on top of that. This doesn’t mean that I’m retracting flavor.darkchocorangecookies

Dark Chocolate Orange Cookies

  • 1 c almond flour
  • 3 tbsp golden flax
  • 3/4 stick butter
  • 1 egg
  • 1/2 c brown sugar
  • 1/4 c xylitol
  • 1 tsp baking soda
  • 1/2 c dark chocolate chips
  • 6 drops doTerra® wild orange essential oil

1. Cream butter and sugars. I’ve found that the food processor works great for this because at the very end I’ll ultimately get smaller pieces of chocolate chips in these almost classic lace cookies.

2. Add egg and orange oil; blend.

3. Add dry ingredients, then chips. Blend.

4. Bake at 350° for 5-7m — let cool before removing from pan. If you can cool them overnight, they’ll solidify a little better for traveling.

Cashew Butter(scotch) Blondies

  • 1 1/2 c white beans (drained/rinsed)
  • 3 tbsp butter
  • 1/4 c cashew butter
  • 3/4 tsp baking powder
  • 1/8 tsp baking soda
  • level 1/4 tsp salt
  • 2/3 c xylitol
  • 1/4 c molasses
  • 2 tsp vanilla extract
  • 1/4 c ground golden flax
  • 1/4 c toffee bits
  • 1/4 c butterscotch chips

1. Make cashew butter by using the food processor to grind 1/3 c or so of roasted cashews. Or by buying it. No judgement.

2. Once you’ve measured the right amount of cashew butter, throw everything else BUT your chips in the food processor and blend until a smooth paste.

3. Then throw in the toffee/butterscotch chips and pulse the food processor until blended, but not decimated.

4. Pour into foil or parchment paper-lined 8×8″ pan and bake at preheated 350° oven for 30m.

blondies5. Do not be alarmed when they emerge looking burnt. Let cool several hours (if not overnight) before slicing.

 *They’re friendly, but not like best-friends-for-life friendly; please use your judgement on sweetening levels.

Thanksgiving Black Bean Brownies

In my pantry today:
  • 1 15oz can black beans
  • 1/2 cup whole wheat flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup unsweetened almond milk
  • 1/3 cup liquid egg substitute
  • 1/4 cup butter, unsalted
  • 1/2 cup agave syrup
  • 1 tsp caramel extract
  • 1 tsp butter flavor extract
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 1/2 cup toasted chopped pecans

I was interested enough in the idea of baking brownies that used beans that I overlooked some of the obvious missteps in the recipe I found… at least, I personally stand by the belief that no pan of brownies needs a tablespoon of any extract no matter its fiber content nor will it bake to completion in 18 minutes. That being said, most of this stays true to its original inspiration. Go ahead and put the drained, rinsed beans in the food processor with the  softened butter and other wet ingredients, puree until smooth. Mix that into the large bowl wherein you’ve also mixed the dry ingredients, then pour into a parchment-paper lined 8×8 pan and top with pecans. Bake at 350 for 30-45m. These brownies were a dark-chocolately hit at the diabetic dessert table at Thanksgiving, but could stand to be a little richer in texture and moistness. 3 spoons.