Not even kidding. This is probably the healthiest dessert I have ever come across. But don’t let that fool you. It may be healthy but it is amazing and a great substitute to the real thing.
I think it’s safe to say that a lot of people go absolutely crazy for raw cookie dough (I know my wife sure does.) What if you could eat it without all the guilt and shame that come from polishing off a full tube of that delicious sugary creamy dough? Well now you can. This recipe comes from a site we have used before and love, Oh She Glows. When I stumbled on this one I knew I had to try it. I always like experimenting and trying the recipes that almost seem impossible, the ones that you read and say “there’s no way this is gonna taste like that!” This was one of those and trust me, if you don’t think of what it’s made from, it looks and tastes like real chocolate chip cookie dough. The fun part is it’s made from potatoes. Not only is it yummy but it’s entirely plant based, gluten-free, grain-free, oil-free, and soy-free. It does however, call for nut butter so if you have and kind of nut allergies this isn’t for you. The original recipe says you can exclude it if you want but honestly I don’t see how you could. it calls for cashew butter but I used regular natural peanut butter because it’s what we had. I had intended on making my own cashew butter but it takes like a half our in the food processor and I did not feel like doing that, Some day I will but not today.
So here it is, Healthy Chocolate Chip Cookie Pota’Dough
240 grams yellow-skinned cooked potatoes, peeled (approx. 1 1/3 cups)
6-7 tbsp pure maple syrup, or to taste (I used about 8 because I like things sweet)
3 tbsp cashew nut butter (again, I used regular natural peanut butter)
1/2 tbsp pure vanilla extract
1/2 tsp fine grain sea salt, or to taste
1/3 cups dairy free chocolate chips (plus more to top with)
- Peel and roughly chop the potatoes. Cook the potatoes in a pot of water until tender, about 20 minutes. Drain.
- In a food processor, immediately add the cooked potatoes (still hot), nut butter, vanilla, and maple syrup. Do not use cold potatoes or the texture will be like mashed potatoes instead of a silky dip. Process until smooth for at least a couple of minutes, stopping to scrape down the bowl as necessary. Make sure no clumps remain. Adjust sweetness if desired.
- Place mixture in the fridge for a minimum of 30 minutes (preferably an hour) to chill and then stir in the chocolate chips just before serving. Top with a few extra chips and enjoy. Serve with graham crackers, fresh fruit, cookies, cinnamon sugar pita chips, or the way we had it – by the spoon full.
There you have it, the healthiest dessert ever!
I’ve said it before and I’ll say it again, I looooooooooooooooove bananas and anything banana flavored or related. I made this about a week ago and just haven’t posted it. I had been waiting for enough bananas to ripe to make this after I got the idea from an episode of Diners, Drive-Ins, and Dives. This is one of my favorite shows to watch because so many people are doing really creative things with food and it always gives me the inspiration to figure out how to take these ideas and make them dairy-free and meatless. Long story short here, banana bread is always awesome to make but what makes it better? Turn it into french toast. Banana bread french toast is awesome and if you’re like my wife and I, you make it on a Sunday night to eat as a snack rather than wait for breakfast. So here you go, Banana Bread French Toast:
- ¼ c plain, unsweetened vegan milk
- ½ tsp apple cider vinegar
- ½ c vegan butter
- 1 cup light brown sugar
- 3 very ripe medium bananas, mashed
- 1 tsp vanilla
- 2 c flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp nutmeg
- ¼ tsp salt
- Preheat oven to 350F.
- Line a 9″ loaf pan with parchment paper.
- In a small bowl, stir together vegan milk and vinegar. Set aside for a few minutes.
- In a large bowl, cream together vegan butter and sugar.
- Add bananas, vanilla, and milk mixture and beat.
- In a medium bowl, sift together flours, powder and soda, nutmeg, and salt.
- Add dry mixture to wet and beat just until all of the flour is moistened.
- Pour into prepared pan and bake for 45 minutes, or until a toothpick inserted near the center of the loaf comes out mostly clean.
- Cool 5-10 minutes in loaf pan, then lift loaf out onto a wire rack and cool fully.
Once bread is cool, slice and prepare for French Toast
- 1 1/4 cups unsweetened almond milk
- 1/2 Tbs flaxseed
- 1/4 tsp cinnamon
Mix all ingredients in a bowl. Coat each side of your bread slices and place on a heated griddle. Toast until golden brown on each side.
Diagonally slice 2 bananas. Heat a frying pan with 2 Tbs vegan butter. Saute bananas for a few minutes. Add 1 Tbs brown sugar and toss. Saute together until bananas are caramelized. (only takes a few minutes) Place on top of your French Toast. Sprinkle with a little powdered sugar.
I absolutely love bananas! I can honestly say I am obsessed with them. That includes anything that is banana flavored as well. I always have for as long as I can remember. When I was a kid Snackwells used to make these little banana bread bars that were absolutely amazing. Obviously I didn’t know back then that Snackwells was still a bunch of crap but it didn’t matter. I could eat like a million of them. The 1 box a week my mom bought was never enough and no one else ever got any, they were all mine. To this day banana bread is truly still one of my all time favorites.
A few months back we had some really ripe bananas at the end of the week, and when I say really ripe I mean super brown and squishy. So in an effort to save them I looked up some ideas to bake. Melissa loves muffins and I love bananas so it seemed pretty logical to make banana muffins. This recipe is super easy, we always have the ingredients in the house and you’re enjoying them in 30 minutes. Great for a breakfast, a snack, or whenever really. Oh yea and guess what they are vegan.
- 3 very ripe bananas
- 1/4 cup vegan margarine, softened
- 1 cup cane sugar
- 2 cups flour
- 1 tsp salt
- 1 tsp baking soda
- 1 cup chopped walnuts (optional)
Preheat over to 360 degrees
In a large bowl, mash the bananas with a fork until soft. Add the margarine and sugar and cream together.
In a separate bowl, combine the flour, salt, and baking soda. Combine with the banana mixture, stirring gently just to combine. If using walnuts, combine now.
Place silicone muffin molds in pan and fill each muffin about 2/3 full with batter. Bake for about 25 minutes, or until a toothpick inserted into a muffin comes out clean.
Makes 6 medium muffins or 12 small muffins.
Tastes great cold or heated with a little butter on top (I usually eat two at a time, 1 each way) These do not last long in our house.