Just popping in with a quick post for you today! Mostly because bedtime snuck up very suddenly, and I need to prioritize sleeeep.
But also raw desserts. Those need to be prioritized as well.
What we have here are some raw lemon bar bites that I whipped up with the leftover dates from last week’s smoothie. I mean, I went through a fair bit of awkwardness to get those dates… don’t want to let them go to waste! These raw lemon bars were the perfect way to put them to use.
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I think it’s about that time of the week where we need some chocolate.
We need some chocolate, not just me… right?
And the best part is that this is breakfast chocolate.
Actually, I take that back. First of all, this could be breakfast… and I can’t deny that I ate some at that general time of day this weekend… but it could also definitely be dessert. But the real best part is that the recipe is straight out of my friend Julia’s new cookbook!
If you’ve been reading this blog for even a couple weeks, Julia from The Roasted Root probably needs no introduction. She’s a gluten-free goddess, a pancake Wonder Woman, and (if it’s possible) an even bigger lover of roasted vegetables than yours truly. I mean, her blog name kind of gives it away! And her newest and maybe most exciting title is that of cookbook author. Her first cookbook, Delicious Probiotic Drinks: 75 Recipes for Kombucha, Kefir, Ginger Beer, and Other Naturally Fermented Drinks, was just released by Skyhorse Publishing. Hip hip hooray!
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You may recall from my recipe fails post the sunflower seed butter cookies I tried to make last year. The ones that turned green.
Accidental green cookies, no matter how delicious they taste, are a fail. (And those ones didn’t taste that delicious, either.) But I still wanted to make SunButter cookies. Maybe I don’t learn from my mistakes? But maybe I do, because in this case I learned that baking soda was the culprit – it reacts with the chlorophyll in the sunflower seeds to cause that, um, interesting green color.
The solution was obviously to just leave out the baking soda. Enter three-ingredient SunButter cookies!
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You know what’s really good together? Quinoa and chocolate.
Quinoa haters, you’re like “aw heyyy-all no!” Quinoa lovers, you know better.
I recently decided I wanted to try to make a quinoa chocolate bar. And right after that, I saw just such a thing at the grocery store! Talk about serendipity; of course I had to buy it… you know, to see if my efforts would be worth it and everything.
Well, as you can probably tell from the fact that I made three different variations, stuffed my face with them all of last weekend, and am now posting about them… the quinoa chocolate bar was good. VERY good.
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Well, I think I included my elevator pitch for these cookies nicely in the title of this post: Three ingredients. Mint meringues. Gluten-free. Oh, but did I mention they’re made with not just any mints but Andes mints?!
It doesn’t get much better.
These are a Christmas classic from the archives of Mom, and they are my all-time favorite.
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