Deep Dish Cookie Pie… with a Healthy Twist!

Deep Dish Cookie Pie… with a Healthy Twist!

Oh boy, do I have a treat for you all today.

Imagine a decadent chocolate chip cookie, perfectly soft and delicious. The chocolate chips are super chocolatey, the texture is rich and comforting, and oh yeah, it’s as big as a pie.

Now imagine that that deep dish cookie pie has no flour, eggs, or butter in it. Dream bubble popped, right? How could that even be possible?

Well my friends today is your lucky day… because I have the key for you right here, all thanks to one humble little legume- the magnificent chick pea!

It turns out that when blended with oats, apple sauce, vanilla and yes, some brown sugar, chickpeas help form a “dough” that is nearly identical in taste and texture to regular cookie dough- and this one is gluten-free and safe to eat right out of the food processor!

I first made this for a Super Bowl party earlier this year, and again this week for a co-worker’s birthday. I can tell you not one single person guessed it was made out of chickpeas- in fact everyone was shocked when I told them after!

If only for the sake of curiosity, you have to try making this cookie pie- and with a recipe and ingredients as simple as these, there’s really no excuse!

Deep Dish Cookie Pie… with a Healthy Twist!

Deep Dish Cookie Pie… with a Healthy Twist!
 
Prep time

Cook time

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2 cans white beans or garbanzos (drained and rinsed) (500g total, once drained) 1 cup quick oats (or certified-gf quick oats) ¼ cup unsweetened applesauce 3 tbsp oil (canola, veg, or coconut) 2 tsp pure vanilla extract ½ tsp baking soda 2 tsp baking powder ½ tsp salt 1 and ½ cups brown sugar 1 cup chocolate chips
Serves: 8

Ingredients
  • 2 15.5 oz cans of chickpeas
  • 1 cup oats (use gf oats to make this recipe gluten-free)
  • ¼ cup unsweetened applesauce
  • 3 tbsp coconut oil
  • 2 tsp pure vanilla extract
  • ½ tsp baking soda
  • 2 tsp baking powder
  • ½ tsp salt
  • 1½ cups brown sugar
  • 1 cup chocolate chips

Instructions
  1. Preheat oven to 350° F. Place all ingredients except the chocolate chips in a food processor and puree until the mixture is very, very smooth. Fold in the chocolate chips. Pour into an oiled pie plate or 10″ springform pan and bake for 35-40 minutes.

Thank you to Chocolate-Covered Katie for this amazing recipe! I’ve also tried it by pouring it into ramekins and baking at the same temp and time for individual servings (instead of a whole pie). Either way it’s fantastic!

Deep Dish Cookie Pie… with a Healthy Twist!

How easy was that? And I guarantee your friends and family will not know there’s anything healthy in there until you tell them- if my vegetable/all-healthy-foods-hating fiance didn’t notice, yours won’t either 🙂

Happy eating 🙂
mally

Grilled Corn Salad

Grilled Corn SaladHave I mentioned how much I love summer yet? Yes? OK. Because I do. The fresh flavors, the ability to get out and grill, and all the delicious produce- not to mention the sunshine and warm weather- what’s not to love?

Believe it or not, I have never made my own corn on the cob before. For some reason I believed it was going to be more difficult than it actually was – and when you grill it, you don’t even have to boil beforehand! Just let the foil do the work in steaming and plumping up the kernels.

This salad is a mess of textures, colors, and flavors. A beautiful mess, to be sure! By cutting all the vegetables into similar-size pieces, you create a consistency to the salad that allows for individual textures and tastes to stand out. The crunch of the peppers, the cool freshness of the cucumbers, the sweetness of the corn that plays a perfect counterpoint to the slight bitterness of the red onion. I also really love the dill in the lemony dressing- however, if dill’s not your thing, feel free to use basil, cilantro, parsley, or any other herb that gets you going.
Grilled Corn Salad

Grilled Corn Salad
 
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Serves: 8

Ingredients
  • 2 ears sweet corn, husks and silks removed
  • ½ red onion, chopped
  • 1 red bell pepper, chopped
  • 1 cucumber, seeded and chopped
  • zest and juice of 1 lemon
  • 1 tbsp dill, chopped finely
  • 2-3 tbsp olive oil

Instructions
  1. Heat up your grill to medium-high. Brush each ear with olive oil, and sprinkle with salt. Wrap each ear of corn in a square piece of aluminum foil, twisting the ends to seal.
  2. Place the wrapped corn on the grill, and cook for 15 minutes, turning every so often with tongs. The corn will steam in the foil and get delicious. Remove ears from the foil, and place directly on the grill. Cook for another 5 minutes, turning once or twice to get the nice grill marks on each side. Remove to a plate to cool slightly while we make the rest of the salad.
  3. Combine the red onion, bell pepper, and cucumber in your serving bowl.
  4. Working with one ear of corn at a time, hold by the thick end, place the thinner end at the bottom of a bowl, and using a sharp knife start slicing down the sides of the ear to remove the kernels. Repeat on the second ear of corn. Transfer corn to the bowl with the red onion, pepper and cucumber.
  5. In a small bowl, combine the dill, lemon juice, and lemon zest. Whisk in the olive oil. Pour dressing over the vegetables, toss and serve!

Grilled Corn Salad
Happy Eating 🙂
mally

Introducing: Mile End Bakery



I swear, there’s a reason I’ve been so bad about posting these last few months- and it actually has to do with me being very busy in the kitchen. You see, in January, I started an online bakery with my friend and now business partner, Anya, of Another GF Blog! We have been working really hard to get everything ramped up the last few months, and I’m very excited to announce that Mile End Bakery is now a real, live store on Etsy, featuring six different kinds of delicious cookies, both available in gluten-free and regular flour varieties.

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