Yummy No-bake peanut butter cookies

Healthy No-Bake Peanut cookies



2 cup Oats
1/2 cup  peanut butter
1/2 cup applesauce
2 tsp cinnamon



Mix all together
Roll spoonful and flatten to shape cookie
Place on a plate and put in fridge  for 10-20 minutes
Enjoy!!

Peanut Butter cookies Gluten Free

Peanut Butter Cookies  Gluten Free

One cup creamy peanut butter  (I like crunchy instead)
One cup white sugar
One teaspoon baking powder
One egg

Preheat the oven to 350°.

Cream the peanut butter and sugar in a bowl. Beat in the baking powder. Add the egg. Mix until it is all well combined.

You can use a teaspoon and drop cookies on pan or you can make balls and roll them in white sugar then put them on the pan.

Bake in the oven for about ten minutes. You will know the cookies are done when they feel coherent, but still a little soft. Take the tray out of the oven and let the cookies rest for at least five minutes. Afterwards, carefully transfer them to a cooling rack. After ten minutes or so, they will have hardened and be glistening with sugar.

Eat them.

Makes ten to twelve cookies.

Buckwheat Pizza Crust Gluten Free

Buckwheat Pizza crust

- 3 cups Buckwheat Flour

- 1 tsp baking powder

- dash of salt/garlic salt

- 3 tbs of Egg white Subs

*Add water until you get a good dough texture* (roughly 1/2 cup warm water?) I didn't measure

- kneed dough, sprinkle BW flour overtop and let sit for about 2 hours

- divide into 2 balls and roll out 2 good size pizzas

- top with sugar free pizza sauce 

- mushrooms/peppers/onions 

- sprinkle low fat mozzarella overtop 

Per 2 Slice Serving of DOUGH ONLY (because honestly 1 slice isn't a serving)

Calories: 180

Carbohydrates: 37g 

Protein: 8g

Fat: 2g 

Sodium 81mg

Enjoy!

Pumpkin Roll Gluten Free

 Pumpkin Roll Gluten Free

Ingredients 

            1/4 cup powdered sugar (to sprinkle on towel)

            3/4 cup Buckwheat Flour

            1/2 teaspoon baking powder

            1/2 teaspoon baking soda

            1/2 teaspoon ground cinnamon

            1/2 teaspoon ground cloves

            1/4 teaspoon salt

            3 large eggs

            1 cup granulated sugar

            2/3 cup Pure Pumpkin

            1 cup walnuts, chopped (optional)

           

        FILLING

            1 pkg. (8 oz.) cream cheese, at room temperature

            1 cup powdered sugar, sifted

            6 tablespoons butter or margarine, softened

            1 teaspoon vanilla extract

            Powdered sugar (optional for decoration)

Directions

PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:

BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:

Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Nutritional Information

Serving Size
1/10 of recipe

Calories                   360

Total Fat                  16g

Saturated Fat          10g

Cholesterol              105mg

Sodium                     280mg

Carbohydrates         52 g

Dietary Fiber            1g

Sugar                        43g

Protein                      5g

Pumpkin Pecan Pie Squares Gluten Free

Pumpkin Pecan Pie Squares Gluten Free

Prep      10 mins               Cooking 60 mins

Cooling 0 min                  Yields  12 servings

Ingredients

             1 cup Buckwheat flour or half rice/half cocounut flour

            1/2 cup old-fashioned or instant oats

            1/2 cup packed brown sugar

            1/2 cup butter or margarine, softened

            3/4 cup granulated sugar

            1 can (15 oz) 100 % Pure Pumpkin

            1 can (12 fl. oz.)  Evaporated Milk

            2 large eggs

            2 1/4 teaspoons pumpkin pie spice

            1/2 cup pecans, chopped

            1/4 cup packed brown sugar

            Whipped cream

Directions

PREHEAT oven to 350° F.

COMBINE flour, oats, brown sugar and butter in small mixer bowl. Beat at low speed for 1 to 2 minutes or until crumbly. Press on bottom of ungreased 13 x 9-inch baking pan.

BAKE for 15 minutes.

COMBINE granulated sugar, pumpkin, evaporated milk, eggs and pumpkin pie spice in large mixer bowl. Beat at medium speed for 1 to 2 minutes; pour over crust.

BAKE for 20 minutes. Combine pecans and brown sugar in small bowl. Sprinkle pecan topping over filling. Continue baking for 15 to 25 minutes or until knife inserted in center comes out clean. Cool completely in pan on wire rack. Cut into bars. Top with whipped cream.

Nutritional Information

Serving Size
1/12 servings of recipe

Calories 334

Total Fat 18g

Saturated 9g

Cholesterol  80mg

Sodium   105mg

Carbohydrates 43g

Dietary Fiber 3g

Sugars  30g

Protein  6g

Just found Healthier Black Bean Brownies??? Gluten Free

The first person to try this let us know how they are.

Low Calorie Black Bean Brownies  Gluten Free

               

Ingredients

2 Cups Black Beans, Drained & Rinsed 

2 Medium Bananas

1/3 Cup Agave Nectar or Honey 

1/4 Cup Unsweetened Cocoa 

1 tablespoon cinnamon

1 teaspoon vanilla extract 

1/4 cup sugar (optional) 

1/3 cup instant oats

Directions

Preheat oven to 350F. Grease an 8x8" pan and set aside.

Combine all ingredients except oats, in a food processor or blender and blend until smooth, scrapping sides as needed. Stir in the oats and pour batter into the pan. Bake approx. 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before slicing

Note 1: if you find these brownies are too soft or too fudgey, add another 1/4 cup oats or flour.
Note 2: The cinnamon can be a little bit overpowering - next time I will reduce it

Slice into 16 2-inch squares

• Calories:             77.4
• Total Fat:          .5g
• Saturated Fat:   .2g
• Cholesterol:       0mg
• Sodium:             13.3mg
• Total Carbs:       17g
• Dietary Fiber:     2g
• Protein:              2.5g

Flourless Brownies Gluten Free

Both of these are wonderful.  People will not know if you don't tell them.

No one will ever guess the secret ingredient in this recipe: black beans or chickpeas!

Black Bean Brownies  Gluten Free

Ingredients

1 (15-ounce) can  black beans, drained and rinsed (No salted added if you can find them)

3 large eggs

1/3 cup melted butter

1/4 cup cocoa powder

1/8 teaspoon salt

2 teaspoon gluten-free vanilla extract

1/2 cup plus 2 tablespoons cane sugar (White or Brown)

1/2 cup gluten-free oats

Optional

1/2 cup gluten-free semi-sweet chocolate chips

1/3 cup finely chopped walnuts

Preheat oven to 350°F.

Butter an 8-inch baking pan. Place the black beans, eggs, melted butter, cocoa powder, salt, vanilla extract and sugar in the bowl of a food processor and blend until smooth. Remove the blade and gently stir in the chocolate chips and walnuts if adding them. Transfer mixture to the prepared pan. Bake the brownies for 30 to 35 minutes, or until just set in the center. Cool before cutting into squares.    

Makes 16

Nutrition Info per serving

• Calories:        160
• Total Fat:          9g
• Saturated Fat:   4 g
• Cholesterol:     50mg
• Sodium:           35mg
• Total Carbs:      17g
• Dietary Fiber:     2g
• Protein:              4g

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Garbanzo Bean Brownies

Ingredients

3 Tbsp oil

3 eggs

3/4 cup sugar

1 1/2 cups garbanzo beans, drained and rinsed

1/4 cup cocoa

1 tsp vanilla

1/2 cup chocolate chips

Directions

Blend all ingredients in blender (except choc. chips). Pour into greased 9x9 inch baking dish. Sprinkle evenly with chocolate chips. (Feel free to add walnuts, raisins, etc.- just add those in when you add the chocolate chips - we like our brownies plain)

Bake at 350 for 30 minutes or until edges are browned and pull away from edges of the dish.

Number of Servings: 16

Nutritional info per serving

• Calories:       129.3
• Total Fat:         5.5g
• Saturated Fat:  1.5 g
• Poly Fat:          1.1g
• Cholesterol:    36.2g
• Sodium:          82.3g
• Total Carbs:    18.4g
• Dietary Fiber:   1.6g
• Protein:            2.8g