Month: October 2017

Edible Pumpkin Chocolate Chip Cookie Dough

A new food trend has taken over Instagram and Facebook feeds in the last few months, leaving many of us drooling over photos of delicious spoonsful of nothing less than cookie dough! That’s right! What was once deemed unsafe to be consumed raw, now comes in a variety of flavors, and the recipes are simple to follow.

Technically, the one ingredient that has made raw cookie dough a health risk to consume comes to us by the dozens, eggs! However, simply removing eggs from your average cookie recipe doesn’t quite do the trick. The FDA warns that plain white flour isn’t recommended for raw consumption either, due to possible contaminants. Many cookie recipes also call for some type of vegetable oil, which if consumed raw can have an awkward aftertaste and texture. Thus, a multi-level challenge emerges for us.

After briefly researching edible cookie dough recipes and some experimenting in our kitchen, we have come up with a knock-out recipe of our own. Perhaps the best part of the whole adventure was the experimenting! Each failed recipe became a reason to eat the rejects and start over again. When you are using ingredients such as whole grain oats, dark chocolate, and our Once Again nut and seed butters, eating up the failed attempts is a delicious job that needs to be taken care of, well, lickety-split!

As usual, we strive to include good sources of nutrients in all our recipes. Even our treats fit safely into a healthy lifestyle. That’s the goal, after all! This explains why we chose whole oat flour as our starch in this particular recipe. Due to the natural sweetness of peanuts, our Once Again Peanut Butter was the best match for this cookie dough. However, we have tried the recipe with Once Again Almond Butter, and it was just as amazing.
Pumpkin is in the air as we approach the fall season, so why not add pumpkin puree to this recipe as well as many others? Just one tablespoon of maple syrup sufficed to sweeten the whole batch. The dark chocolate is completely optional here, and you can be substitute coconut, dried fruits, or chopped nuts. However, in my opinion, the dark chocolate works phenomenally to balance the pumpkin and peanut butter flavors in this unique edible cookie dough. Did we mention that  it takes literally fewer than 5 minutes to make this? Watch our video, and whip up some for yourself, too!

Edible Pumpkin Chocolate Chip Cookie Dough 

Pumpkin Cookie Dough

2 tablespoons of pumpkin puree

2 tablespoons of Once Again Peanut Butter

1 tablespoon of maple syrup

¼ cup of oat flour

1 teaspoon of pumpkin spice

¼ cup of chopped dark chocolate

Start with the pumpkin puree, and mix in Once Again Peanut Butter. Once well blended, add in maple syrup, and then slowly mix in the oat flour. Add in pumpkin spice and dark chocolate chips, and mix well. Enjoy the result with a spoon, or roll it into cookie dough balls. Store in refrigerator for up to 5 days. Makes about 8 teaspoons of cookie dough.

Almond Puffs Cereal

When it comes to breakfast cereals, choosing a healthy option is easier said than done. It is obvious that Americans love cereal; one must simply stroll down to the nearest grocery store to notice entire aisles dedicated to cereals. Cereal is indeed a delicious way to start your day! However, if choosing the wrong kind, you could be compromising your nutritional goals in just one bowl before the day even starts properly. Nutritionists and health experts agree that when it comes to breakfast cereals, the most overdone ingredient is sugar. Most of options on the market have excessive sugar and lack substantial macronutrients needed to start your metabolic processes in the early hours of the day. Fiber and protein are often neglected to make room for ingredients such as high corn fructose syrup and white flour, which deliver a tasty treat instead of a nutrient-packed breakfast. There are exceptions, and thankfully you can find some phenomenal cereals nowadays. However, picking which one is right for you will require a process a bit like a treasure hunt.

You’ll need basic knowledge of how to read nutrition labels as well as how to decipher ingredient lists and be ready to spend a good 30 minutes flipping boxes around at the store shelves. The bright colors and big bold letters on the front of the boxes are catchy but hide the actual contents inside. Distinguishing between marketing and evidenced-based claims can be quite tricky.

We don’t want to discourage you from finding the perfect breakfast cereal for you and your family, but in the meantime, or occasionally, you could make your own at home! It is surprisingly simple, requiring only 6 ingredients and about 20 minutes in the oven.

You will need Once Again Creamy Almond Butter or your favorite Once Again Nut or Seed Butter, a little maple syrup and oat flour. In just one bowl you can mix all ingredients together and you are ready to roll. If you have little helpers hanging around the kitchen with you, let them handle the rolling out of the dough! They are experts in playing with modeling clay and dough after all. Creating long snakes that you can snip to make pillow-shaped cereal is a fun project for all.

Not a big breakfast cereal person? Don’t dismiss this recipe so quickly! These Almond Puffs are perfect for snacking too. Just fill up an air tight container and pack it along with you for the day — when hunger strikes, you can munch on it for a satisfyingly and crunchy, nutrient-filled snack that won’t compromise your health goals for the day.

 Almond Puffs Cereal by Once Again Nut Butter

Almond Puffs Cereal

1 egg

½ cup of Once Again Creamy Almond Butter

¼ cup of maple syrup

1 cup of oat flour

1 teaspoon of baking powder

½ teaspoon of vanilla extract

Whisk egg, and then mix it into the almond butter. Add in maple syrup and slowly blend in flour. Mix in baking powder and vanilla extract. Roll out dough into long rope and cut ½ inch pieces with a dinner knife. This type of knife will create little pillow shapes versus cylinders. Place them on a baking sheet lined with a silicone mat, or sprayed with non-stick spray and bake for 15 to 20 minutes. Turn them halfway to bake evenly. Store in airtight container for up to one week. Serve with the milk of your choice!