What better way to start out the week than with another installment of STUFT in the Kitchen, right? I had this whole other post planned, but when I woke up this morning I thought this video (and this recipe) needed a post all on it’s own. You can thank me later.
I’ve written about our love for this healthy cookie dough dip before. We stepped it up a notch with the addition of some chia (our latest obsession). Our debut cooking video was this one for the chia microwave muffins (which are fabulous and are on the menu for breakfast this morning).
This one is for something that just might top that. Yep. This healthy peanut butter dip is awesome. I regularly wake up craving it. Some people are a little turned off by the fact that it’s a sweet dip made with garbanzo beans, but I dare you to try it. I also dare you to watch us make a little mess in our kitchen.
I say this in the video, but when I am preparing food for others the boys are not as hands on.
Check out Joaquin when I turn around, he goes straight for the knife.
It’s a good thing I have a lot of measuring spoons as I have to replace them throughout the process. You’ll see why.
Yeah, this is about as good and cleaned up as it gets over here. I know my hair isn’t done, but I did get the boys all spiffed up and managed to get on a little make-up (for church, not the video).
Here’s the recipe because I know you’re going to want to try this right away.
Chia Cookie Dough Dip
1 can garbanzo beans, drained and rinsed
1/4 cup PB2 or other nut butter (other variations and adjustments in notes below)
1/4 cup granulated sugar or sugar substitute
1-2 tablespoons brown sugar (I use 1)
1-2 teaspoons vanilla extract
1/8 teaspoon of baking soda (I just use a pinch)
1/8 teaspoon of salt (I just use a pinch)
1 tablespoon of chia or 1 serving chia gel (preparation instructions below)
2-4 tablespoons milk or nondairy milk of choice
Combine all ingredients in food processor. Serve with cinnamon crisps, apple slices, etc. Or you can eat it with a spoon (like the boys do in the video). You can even use it as a healthy frosting.
Notes: If subbing in a different nut butter or regular peanut butter, decrease amount of milk. Add one tablespoon at a time until you get the desired consistency.
Chia gel- 1 tablespoon of chia seeds with 3 tablespoons of water. I mix them and let them sit in the refrigerator for a couple of hours. You can add this to oatmeal, yogurt, berries, etc..
Here’s a look at the ingredients (and Joaquin) minus the milk.
Here are some pictures of the process.
(I’m getting hungry just looking at these.)
Here’s how we do it up over here.
eat it devour it with a spoon.
It’s one of the few things that will get them to sit at the table these days. Hey, do you notice anything weird about these pictures?
Sometimes (like yesterday) I get a little crazy and add a scoop of peanut butter (or Naturally More) on the top.
Oh friends, I hope you jump on the chia train with us.
Come on over and I’ll make you some dip to celebrate!
Now this is how to kick off the New Year of the right foot, not like this.
Have a wonderful day!
Question for you: What do you think about the STUFT in the Kitchen videos? They’re fun to do, but I might need a better camera if we’re going to keep them coming.