very yummy beanie gluten-free dairy-free chocolate-chip cookies

 

This comes by way of Fit Green Mind on Instagram! 

You'll need: 

• 1 can/1 box (about 220 g) of white beans, drained and rinsed
• 1/4 cup/75 g peanut butter
• 3/4 cup/150 g sugar
• 1 teaspoon vanilla extract 
• 1/3 cup/40 g flour (I used a gluten-free baking mix)
• 1/2 tablespoon baking powder 
• pinch of salt
• dark dairy-free chocolate, chopped

Do this: 

Blend all the ingredients except the chocolate, then stir in the chopped chocolate. 

Bake on a cookie sheet/baking tray at 175 C/350 F for about 25 minutes (start checking after 20). 

If you can, wait till they cool down before chomping. 

easy refrigerator pickled beets (good for other veggies too)

 

I amalgamated various recipes and used my own noggin for this, so have at it! I had some brine left over that worked well with grated daikon, carrot, green onions, and sliced cucumber mixed together. 

You'll need: 

• 2 tall jam jars with lids
• empty tea bag with black peppercorns and crushed red pepper flakes to taste (or these can be loose in your jar)
• 1 cup water
• 1 cup apple cider vinegar
• 1/3 cup sugar
• 1 t. coarse sea salt
• 1/2 teaspoon prepared mustard (American style)
• 2 cans beets, drained
• extra grated and sliced veg, if desired, for any leftover brine

Do this: 

Heat water, apple cider vinegar, salt, and sugar in a pan on the stove. Before it really boils, turn it off and let it cool a little bit. Pour over the beets and tea bag, and other veg if desired in a separate jar. 

Cool down, put the lids on, and put them in the fridge. 

Even by the next morning, these are awesome.