The Biggest Balls of Them All- Peanut Butter Balls Revisited

For those who previously read, maybe even made the recipe I previously posted for no bake peanut butter balls.  I wasn’t happy with the anise or nutmeg, so I altered the recipe and came up with a new one that makes me oh so happy.  Enjoy these vegan and gluten-free protein filled sweets! ingredients

 

Ingredients:

  • 1-1/2 cup peanut butter (I used creamy)
  • 1/3 cup, plus 2 Tablespoons agave nectar
  • 1 tsp cinnamon
  • 1 tsp cardamon
  • 1/4 tsp clove
  • 3 Tablespoons raw unsalted sunflower seeds
  • 2 Tablespoons cup raw unsalted pumpkin seeds
  • 4 Tablespoons raw ground almonds
  • 2 Tablespoons raw sesame seeds
  • 1/2 cup oats (gluten free)

Directions:PB balls

  1. Mix all the seeds together in an oven safe bowl and bake/ roast in the oven (or toaster oven) at 375.  I didn’t roast them too long, only long enough to bring out their nutty flavors, about 3-5 minutes.  Keep an eye on them so they don’t burn.
  2. Meanwhile, in a separate medium size bowl, use an electric hand mixer to ease the mixing of the peanut butter, agave nectar, and all the spices.
  3. Next, stir in the sunflower, pumpkin, and sesame seeds. Once those are mixed in well, add the oats little amounts at a time as you may decide to use less per the consistency desired.
  4. Use your hands to knead all the ingredients evenly into the peanut butter dough and form into one big ball.
  5. If your dough is super soft, put in the refrigerator for about 5-10 minutes.
  6. When firm, but not too firm, form into 1″-2″ size balls, then put back into the refrigerator to chill all the way through.  They are tasty and satisfying this way.
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Gluten Free Flour Blend

This is the gluten free flour blend recipe that I use from The Dairy-Free & Gluten-Free Kitchen, which I give 2 thumbs up.  I love all the other recipes in this book as well!!! It is definitely a must have!   gluten free dairy free

I ‘ve tried Bob’s Red Mill Gluten Free All Purpose Baking Flour, which works, but has a slight after taste, which I presume is due to the fact that it contains chick pea flour.

gluten free four

The recipe:

1¼ cups brown or white rice flour

3/4 cup potato starch (do not use potato flour)

1/2 cup tapioca flour

1/2 cup sorghum flour or garbanzo bean flour

Combine the rice flour, potato starch, tapioca flour, and sorghum flour in a large bowl. Mix together with a whisk until thoroughly blended. Transfer flour mixture to an airtight container and refrigerate until ready to use.  This gluten-free flour mix will keep for 4 months in the refrigerator. (I use mine so quickly, I keep it on the countertop.)

Facts about xanthum and guar gums (because they are in ingredients below):

These binding agents lend elasticity to baked goods. Good for gluten-free. But please note, a little goes a long way- use too much and the dish will be gummy, use too little and it will crumble too easily.  This is the concept I have been experimenting with when altering a basic recipe with gluten-free flour.

Cauliflower & Chick Pea Coconut Curry

Tried this recipe and it’s the truth, I give it 2 thumbs up!

The other night I dug a can of coconut milk out of my cabinet thinking I would make coconut curry chicken.  It was a warm spring night and I wanted  something light, spicy, and simple.  I was in the mood for something exotic.  Inspired by my son’s attempt to avoid meat, I scavenged the internet for veggie curry recipes and stumbled upon this particular one via the site oh my veggies: meatless made easy.

I didn’t alter anything in this recipe intentionally, and I don’t know if I would change much if and when I make it in the future.  I did however, leave out cilantro because I didn’t have any, but I don’t think that really made a difference.  I served this delicious meal over wild rice and not only did I go back for seconds, so did my son.

I apologize for the image of this dish in a messy bowl.  I am trying to make a more consicence effort to take pics of the food I make and/ or eat, as well as when I take them.  This is my bowl on it’s second round.  Enough of my rambling.  Enjoy the recipe below!  Feel free to comment and tell me if you changed anything in the recipe when you made it!

 

cauliflower chickpea coconut curry w/ wild rice

cauliflower chickpea coconut curry w/ wild rice

Ingredients:

2 tablespoons coconut oil
1 large onion, diced
3 cloves garlic, minced
1-inch ginger, peeled and minced
1 tablespoon garam masala
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
2 (15-ounce) cans chickpeas, drained and rinsed (or 3 cups cooked chickpeas)
2 (14.5-ounce) cans diced tomatoes
1 (14-ounce) can coconut milk
1 medium head cauliflower, broken into florets
1 large potato cut into 1 inch cubes (not in the original recipe- my little addition)
Salt and pepper to taste
1/4 cup chopped cilantro (I did not have this ingredient and think it was fine without)

Cooked rice or naan for serving

Instructions

1. Heat the coconut oil in a large Dutch oven over medium heat.
2. Add the onion, garlic, and ginger and cook until softened, 5-7 minutes.
3. Stir in the spices and cook until they’re fragrant, about 1 minute.
4. Add the chickpeas, tomatoes, coconut milk, potato and cauliflower.
5. Increase the heat to medium-high and bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
6. Uncover and cook 5 minutes more, or until sauce has thickened slightly. Season with salt and pepper to taste and garnish each serving with cilantro.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

*words by Rochelle Brickner