Some weeks I love baking and other weeks I HATE IT! This week my Mom cut me some fresh rhubarb from her garden. I was very excited to create a gluten free cake for us! I searched the internet for a tasty recipe that I could adapt as gluten free and ended up coming across an awesome GLUTEN FREE Rhubarb coffee cake recipe. The picture looked delicious and I couldn’t wait to try it. Well let’s just say I’m still waiting for the cake to cook! I’m not sure it was the type of gluten free flour I used or if I missed an ingredient (I’m pretty sure I didn’t but anything is possible!), or what but after cooking for 1 hour and 45 minutes the cake was cooked on the outside but still VERY raw in the inside. The trash can had a good meal this week!
After my Rhubarb disaster, my little sister sent me a recipe of a cookie that she made this week and EVERYONE at her work loved. The ingredients were interesting and I had everything I needed in my kitchen cupboards, so I thought why not! This time, my creation turned out perfectly! My DS7 who is usually afraid of vegetables, LOVED IT! It’s a winner in my house and a great gluten free option!
Gluten Free Chickpea Chocolate and Peanut Butter Cookies!
This recipe was adapted from a recipe written by CreativeLive Blog
- 1 can (1 1/2 cups) Chick Peas, drained
- 1/2 cup Peanut butter
- 1/2 cup Light Brown Sugar
- 2 teaspoon vanilla
- 1/8 tsp Salt
- 1/8 tsp Baking Powder
- 1/2 cup Chocolate Chips (I used left over frozen Easter chocolate that I smashed to bits)
- Preheat oven to 350 F
- Grease a cookie sheet
- Combine all ingredients in blender, except chocolate chips.
- Blend until there is no solid chickpea
- Fold in chocolate chips
- Using a spoon, scoop 1 inch ball onto cookie sheet
- Prior to putting in the oven, flatten each ball
- Bake for 15-20 minutes