Monday, March 3, 2014
Having one giant sweet tooth can sometimes be the bane of my existence. The butter compartment in the refrigerator is where I store all my personal chocolate or as I like to call them "my sneaky snacks". Usually they are packed up against the back of the compartment with a couple of sticks of butter in front. I am not sure why they are always covered up as everyone knows what's behind them. Late last night I realized it was empty. So I did what any other normal rational person does at that hour. I made these sunflower seed candies.
When you first look at these you might think gee gads! I'm sure you've all heard the saying "don't judge a book by it's cover"; well these candies deserve the same consideration. They may look bland, but on the inside they are packed full of flavor. There's even a tablespoon of carob powder and peanut butter in the mix and when you bite into one it has an enjoyable crunch. Add in the fact that they are sweetened with honey and a dash of vanilla, and you quickly realize they are pretty healthy as well. So the next time you get that hankering for something sweet, whip these up and they will make you happy, they did me.
Recipe is slightly adapted from "Confessions Of A Sneaky Organic Cook" by Jane Kinderlehrer.
2 cups sunflower seeds
1 heaping tablespoon honey
1 heaping tablespoon peanut butter
1 tablespoon carob power
Dash of vanilla
Blend sunflower seeds to a fine meal.
Add the honey, peanut butter, carob powder and a dash of vanilla and mix well. Form into balls. Store in a airtight container in the refrigerator. Enjoy!
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
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