Grain Free Almond Butter Creme Pies

19 June 2014


My sweet tooth has been having a hey day this summer. Just in time for bikini season. I know. Killer timing, right there, am I right?

So in between all of the cakes and treats that I've been making, I'm trying to shove as many fruits and vegetables as possible into my mouth to insure I'm eating a *somewhat* balanced diet. Usually it comes in the form of smoothies. Mango-Peach, Strawberry, Banana-Date.... throw all of the fruit in a blender with ice and almond milk and you've got yourself a kick-ass smoothie. Easy peasy. I've got a bunch of killer recipes for you guys, so stay tuned. But meanwhile bake these cookies. You can always eat a salad later.



Speaking of attempting to make healthy choices and -- sometimes -- miserably failing, I decided to tackle the 30 day ab challenge during June. Easier said than done, people. I'm on day 20 today, and my abs hate my guts. It hurts. It hurts a lot. But somehow the promise that I could possible have more toned abs by the end of the month is getting me through it. Although, if I stop making creme pies and then eating 1 or 2 of them 10 of them, it might help matters somewhat.





Grain Free Almond Butter Creme Pies



Ingredients:


Cookies

1 cup natural almond butter
1 cup coconut palm sugar
1 large egg
1 teaspoon GF vanilla extract


Marshmallow Fluff

3 egg whites
1/4 teaspoon cream of tartar
1/2 cup honey
1/2 cup coconut palm sugar
1/4 cup water
1 teaspoon GF vanilla extract


Directions

1. Preheat the oven to 350 degrees Fahrenheit.

2. In a medium mixing bowl, combine all the cookie ingredients and mix until well incorporated. Spoon one tablespoon of the mixture about one inch apart on un-greased baking sheets. Flatten them out with the back of an greased fork, making a crosshatch pattern.

3. Place in the middle of the oven and bake until golden, around 12-15 minutes. Remove from oven and let cool. Repeat baking process with the remaining dough.

4. Using a hand mixer or the bowl of a standing mixer, whip the egg whites and cream of tartar until soft peaks have formed.

5. In a medium saucepan, combine the honey, palm sugar, and water. Bring to a boil and let sit until the mixture has reached around 240 degrees Fahrenheit (this should take a few minutes). Then remove from heat.

6. Slowly drizzle the syrup into the egg mixture while the mixer is on low. Slowly. Practically move at a glacial pace. If you go too fast, the heat from the syrup will scramble the egg whites and we don't want that... now do we?

7. Once fully incorporated, add the vanilla to the mixture. Turn the mixer back to medium high and beat until glossy, stiff peaks have formed.

8. Using a tablespoon, scoop a spoonful of the marshmallow fluff between two cooled cookies and sandwich them together. You will have leftover fluff, but who doesn't love that?! Yum!

2 comments:

  1. Joannabanana1989 .June 22, 2014 at 8:16 PM

    These remind me of those oatmeal cream pies that come in the long white box. I can't remember the brand but I used to eat them all the time. They are usually at Walmart or Target haha I agree though. It's okay to splurge on sweets if you're gonna stick to a good workout program and eat healthy the rest of the time. I allow myself one sweet a day and all my other meals are good fats and protein.

    ReplyDelete
  2. Forget SMORES!! Eat these around the camp fire this summer :)

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