Early Riser

The Babe is generally not an early riser, unless you count her waking up at 2 a.m. calling for me.  So last night was wonderful because I got her to bed before 10 p.m., and not a peep during the night.  But alas, the morning came early in our house.  The Babe usually doesn't wake up until sometime between 8 and 9:30 a.m.  At about 6:15 a.m. she called for me.  Hoping she'd go back to sleep if I went into her bed, or offered a drink, I was out of luck.  She opened her blind to look outside, and begged for t.v.  Well, I'm sticking to that "no t.v. before 8 a.m." rule.  After trying to con her into going back to sleep in my bed, she then brushed her teeth with Daddy while he got ready for work (no, I didn't hide in bed, I was standing right next to her).  Eventually we came downstairs. 

So what did we do after we ate?  I baked, of course!  It was on my agenda for the morning, and it didn't matter what time.  So I have blondies baking that we will be taking to my grandmother's home later today.  The following is my recipe, adapted from Better Homes and Gardens New Cookbook (1996).

Blondies
2 cups packed golden brown sugar
10 Tbsp. Earth Balance Buttery sticks (or other non-dairy margarine)
2 Tbsp. ground flaxseed
2 tsp. vanilla extract
2 cups Bob's Red Mill Gluten Free All Purpose Flour
1/2 tsp xanthan gum
1 tsp baking powder
1/4 tsp baking soda
1 cup semi-sweet chocolate chips (non-dairy)

1. Preheat oven to 350 degrees.  Grease a 13x9x2 baking pan.
2. Combine 2 tbsp. ground flaxseed with 6 tbsp. water.  Set aside.
3. In a saucepan over medium heat, melt margarine.  Then add brown sugar, stir constantly until margarine dissolves.  Then remove pan from heat.
4. Stir in flaxseed-water mixture into pan.  Stir in vanilla.  Gradually stir in flour, xanthan gum, baking powder and baking soda, until fully combined.
5. Pour mixture into pan.  Sprinkle chocolate chips across top.  Bake for about 30 minutes or until done.
Let cool slightly, then cut into bars.

Faux Peanut Butter Cookies

I know I only just posted about getting healthier, and here I am talking about cookies. Well, I've been meaning to post this recipe for a few weeks now, and finally have the chance. And secondly, its all about portion control. I've been pretty good this past week watching what I've been eating and getting in some exercise too. Despite that, I was able to squeeze in a few of these Faux Peanut Butter Cookies and still lose weight.

Baking vegan and gluten free isn't super difficult once you figure out substitutions and any additions (e.g. xanthan gum). However, it does become exhausting to have to bake and clean up every time you want something sweet. I now have a simple, super easy cookie that takes about 30 minutes to make, start to finish. The reason it is a "faux" peanut butter cookie is that sunflower seed butter is substituted for peanut butter. Believe me, it tastes just as good as the real thing. This cookie is great for kids allergic to peanuts (and several other items). While its not a diet food, one or two shouldn't hurt your diet.

Faux Peanut Butter Cookies
1 Cup Sunflower Seed Butter
1 Cup sugar
1 tsp baking powder
1 tsp vanilla extract
1 Tbsp ground flax seed meal + 3 Tbsp water

1. Preheat oven to 350 degrees. Grease 2 cookie sheets.
2. Mix the flax seed and the water, let sit 3-5 minutes.
3. Stir together the sunflower seed butter and the sugar. After fully combined, add the baking powder, vanilla, and flax seed mixture. Combine.
4. Using a tablespoon scooper (or just a tablespoon), scoop out cookies onto cookie sheets. It should make approximately 24 balls. Take a fork, and gently push mounds down, making a hatch mark pattern on the dough.
5. Bake for 10-12 minutes. Let cool for a minimum of 5 minutes before removing from cookie sheets (you need this time for the cookies to finish firming up). Enjoy!