Since starting my slow cooker journey this year I've realized two things:
1. I have not been using my slow cooker nearly as much as I should have been.
2. I have not been thinking outside the box when it comes to preparing and cooking my meals.
Last week I discovered how to make breakfast in a slow cooker. If you haven't tried the Slow Cooker Pumpkin Pie Oatmeal I highly recommend it.
Wow, I didn't realize the variety of recipes out there for slow cooker desserts...but this one takes the cake. C'mon I had to say it.
I chose this Slow Cooker Clean Eating Blondies recipe because it's reminds me of reuniting with a long lost love. In my case, I felt passionate about this relationship. Every memory we had together was amazing. However, there are times when we need to realize that even if the relationship allows you to experience great pleasure, that doesn't mean it's good for you in the long run.
I'm talking about the love I had for the famous Applebee's Butter Pecan Blondie. It awakened all of your senses. The look of ice cream melting over the warm blondie, as you smell the decadent aroma of warm lightly roasted pecans. The sound of the butter pecan sauce made when pouring it over the hot plate will make anyone say, "I'll have what she's having."
But when I started having some health issues, and I changed my diet, I've had to walk away from that amazing dessert. I believe that when you do the right thing, even despite your own hurt, life has a way of rewarding you. I found this delicious and healthy Slow Cooker Clean Eating Blondies recipe at yummly.com. I hope you enjoy it as much as I did.
Slow Cooker Clean Eating Blondies
- Nutrition 240 Calories
- Directions 35 Minutes
- olive oil
- 15 ozs garbanzo(rinsed and drained)
- 1/2 cup almond butter(all natural, or peanut butter)
- 1/3 cup pure maple syrup(or honey)
- 2 tsps pure vanilla extract
- 1/2 tsp sea salt
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/3 cup baking chips (Enjoy Life, Optional)
- Lightly grease crock with olive oil and line with parchment.
- In a food processor or blender, add all the ingredients EXCEPT chocolate chips; blend until batter is smooth.
- Optional: Fold in 1/3 cup of chocolate chips into batter, then pour batter into crock.
- Smooth out batter and then sprinkle 2 T. of chips on top.
- Cover and crock on Low for 2-3 hours, or until toothpick comes out clean and edges are brown.
- Remove lid and insert from crock and let cool on counter top another 2 hours.
- Remove parchment with blondies, cut into squares, and sprinkle with additional sea salt before serving.
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