I keep
our kitchen stocked with better choices for
healthy substitutions, so we are off
to a good start, but sometimes we just want to try something new: put the
ingredients together differently for a change of pace. Shake things up.
Experiment.
However, I
personally don’t like the girls to “experiment” without a basic math formula
for proportions. If the recipe flops, I see dollar bills going down the drain,
not food. So I love when a friend shares a new
relatively healthy baked item with us. It saves us time and money.
Our
wonderful violin teacher did just that. She put five ingredients together and
made us a really good gluten-free, flour-free baked cookie. It’s not exactly an
“on the wild side” cookie, but it meets my checklist, so it’s finding a
permanent place in our cookbook. I’m not sure if she made it up or found it on
a website, but here it is (Thanks Hannah):
Peanut
Butter Cookie Balls
2 cups
peanut butter
1 ½ cups
or raw sugar (or whatever you use)
1 egg
1 tsp
vanilla
2 tsp
baking powder
Roll into balls. Roll balls into sugar. Bake 10 minutes on 350.
Enjoy!
