GREAT ANTI-INFLAMMATORY SNACK FROM THE KITCHEN OF GINA KNOX!

PEANUT BUTTER BLONDIES

by Gina Knox

For those coping with an autoimmune disorder, like myself, we have to think outside of the box and be creative to use food as medicine. 

The ideal lifestyle choice would be an anti-inflammatory diet along with high protein snacks. Research shows certain foods cause inflammation, such as sugar, gluten and dairy products. It is very important to avoid highly processed shelf stable foods, and if there are more than a handful of ingredients, they most likely, cannot be beneficial to your health and well-being. I have become skilled at creating and adapting traditional recipes to promote a healthy lifestyle and avoid inflammation, which is especially important if you’ve been diagnosed with celiac disease.  

Modern wheat or “ frankenwheat” products are no longer produced with the all natural, einkorn wheat that was harvested many years ago because of hybridization and genetic modification, in order to mass produce. You can find plenty of recipes online that would be considered clean eating, without refined sugar, flour, and dairy products. One of my family favorites, that has even fooled my own children, is  peanut butter Blondies made with chickpeas. I use the food processor for this very quick, easy and satisfying dessert. I hope you enjoy!

• 1 can (15 ounces) chickpeas, rinsed and drained
• 1 cup all natural peanut butter (or almond butter)
• 1/2 cup Allulose or pure maple syrup.  If using Stevia reduced the quantity, as Allulose is not as sweet.
• 1 1/2 tsp vanilla
• 1/4 tsp salt
• 1 tsp teaspoon baking powder 
• 1/2 tsp baking soda
• Sugar-free, dairy free chocolate chips

Process the chickpeas after rinsing and draining then the remaining ingredients with the exception of the chocolate chips to the food processor. Stir in chocolate chip chips after the batter is mixed well. Bake in a 8 x 8 pan on 350 degrees for 20 minutes. 

** Feel free to add walnuts or pecans or nuts of choice to the batter if you prefer.