Healthy Peanut Butter Cookie Dough 62g / 1/4 cup unsweetened homemade peanut butter 50g / 2 1/2 tbsp agave nectar 400g / 1 can chickpeas, drained 1 tsp vanilla extract A handful of chocolate chips 1) Add peanut butter, agave nectar, chickpeas and vanilla extract into your food processor and blend until smooth and creamy. Mix in the chocolate chips. Makes 1 1/2 cup. Recipe by collecting memories
Carrot Cake Oatmeal 1 cup liquid (preferably 1/2 cup water + 1/2 cup milk) 60g old-fashioned oats 1 tbsp ground flax seeds 1 tbsp cinnamon 1 tbsp light brown sugar 1/2 carrot, grated A handful of raisins Honey or agave nectar, to serve 1) In a medium pot, bring liquid to boil. Once it starts boiling, reduce the heat to medium-low. 2) Add oats, flax seeds, cinnamon, brown sugar, and carrot. Cook for about 5 minutes, stirring occasionally, or until most of the liquid has been absorbed. Add raisins and cook for another 2 minutes. Drizzle with honey or agave nectar and serve immediately. Recipe by collecting memories
Cookie Dough Cheesecake Crust: 190g / 1 1/2 cups graham crackers crumbs 95g / 7 tbsp butter, melted Cookie Dough: 113g / 8 tbsp unsalted butter, softened 100g / 1/2 cup soft light brown sugar 50g / 1/4 cup white sugar 1/4 tsp salt 1 tsp vanilla 125g / 1 cup flour 2 tbsp milk 90g / 1/2 cup chocolate chips Cheesecake: 750g / 26 oz cream cheese, room temperature 150g / 3/4 cup white sugar 2 large eggs, lightly beaten 1 tsp vanilla 1) To make the crust, mix together graham cracker crumbs and butter. Press into a 8 or 9 inch springform pan and bake in a 160C / 325F preheated oven for 5 minutes. Remove from oven and let cool. Do not turn off the oven. 2) Make the cookie dough: In a large bowl, beat together butter, sugars, salt and vanilla. Beat until smooth. Add milk, mix until incorporated. Finally, stir in the flour and mix just until combined. Add chocolate chips. Place the cookie dough in the fridge while you prepare the filling. (You could also make this ahead of time and leave in the fridge for a few hours or overnight.) When the cookie dough is firm enough, remove from the fridge and form little balls. Set aside. 3) To make the filling, beat together cream cheese, white sugar, eggs and vanilla until smooth. 4) Pour the filling over the graham cracker crust and arrange cookie dough pieces on the top of the surface, slightly pressing them down. Bake for 45 minutes or until firm to the touch. Let cool completely before serving, preferably overnight. Recipe by collecting memories
