One of the unintended consequences of writing a food blog is that all anyone talks to me about is food. From school to work to shul and yes, even in a public bathroom–people tell me about food. If they’re eating healthy, the tell me about it so I’ll be proud. And if they’re not, people feel a need to confess.
Truth is, I don’t mind. I clearly find food interesting. The best part of these conversations is when readers send me recipes and ideas. This Shabbos featured desserts that developed from friends’ suggestions.
Faith Bugay, someone who knows a lot more about food than me, suggested I come up with a healthier version of last week’s almond butter cake, using a banana or apple sauce. I did, and it was great, albeit not as moist.
ALMOND BUTTER CAKE
1/2 cup oil or apple sauce
3/4 cup Almond Butter
1/2 cup brown sugar
1 overripe banana
1.5 cup whole wheat flour
1t baking powder
1/2t baking soda
1 cup rice/soy or coconut milk
1/2 cup chocolate chips
Combine all the ingredients and bake at 400 for 10 minutes. Turn down the oven to 350 and bake for 30 minutes more.
And my old friend from middle school, Lisa Rademacher Farrar, recommended granola balls. I liked them raw (leave out the egg), they way she recommended them, but I knew none of the dozen men coming last Shabbos for my husband’s yeshiva reunion would eat them. That’s how they became granola pops.
2 cups oatmeal
1/2 cup shredded unsweetened coconut
1 cup almond flour
1 cup peanut butter
1 cup ground flax seed
1 cup chocolate chips
2/3 cup honey
2 t vanilla
½ cup slivered or chopped almonds
Mix all ingredients thoroughly. Roll into bite-size balls (don’t make them too big or they won’t stay on the stick). Bake for 12 minutes at 350. Stick a candy stick in them before the cool and then let cool fully.
Dip them in melted chocolate (Melt 1 cup chocolate chips and 2T Earth Balance or coconut oil in a double broiler.). Lay them on wax paper to dry and then store them in the fridge.