AND, I am back in the game, folks! Maternity leave is officially over and I am feeling so excited to get back into the swing of things with Athletes in Action here at Rutgers. While a lot of my days won't change, my Monday nights will look a little different for the rest of the year. Twice a month, I am hosting our student leader girls for a discipleship group. The material we will be covering is some of the best stuff I've ever gone through--it challenged me and helped me grow in so many areas. I can't wait to dig into it with our student leaders!
With tonight being our first scheduled meeting of the semester, I wanted to roll out the red carpet, if you will =) One of the girls is gluten-free, which isn't how I typically bake, so I had to think outside the box. A friend suggested I try Food Babe's Almond Butter Brownies. Y'all....oh my sweet goodness. These gluten-free, diary-free delights were absolutely delicious and a hit!!
Substitutions I made to the original recipe:
- peanut butter for almond butter
- Ghirardelli semi-sweet chocolate chips for "Enjoy Life" chocolate chunks
- organic sugar for coconut sugar
Because this was a last minute decision, I used ingredients I already had on hand. And I wouldn't personally call what I made brownies. They tasted far more like peanut butter cookies. I would label them "Peanut Butter Cookie Bars." The short ingredient list, ease of this recipe, and yumminess has me already planning when to make this again. Without flour, I did not feel like I was sacrificing flavor at all. It was pure gooey, rich peanut butter chocolatey goodness that came out of the oven. And my cup of 8pm coffee was the perfect pairing.
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