|
CHOCOLATE PEANUT BROWNIE CUPS
Easy to make. High Protein, Gluten-Free, Vegan, Excellent Pre-Race Food; the reverse of peanut butter cups. Makes about 4 dozen
1 large egg, beaten
1 cup soft brown sugar
1 cup smooth peanut butter
1 tsp baking soda
7 ounces chopped chocolate pieces (use a good quality 70% dark chocolate)*
Preheat oven to 350 degrees Fahrenheit.
Beat together egg and sugar. Stir in peanut butter and baking soda until well blended.
Stir in the chocolate in by hand.
Line mini muffin tins with muffin papers.
Place a heaping teaspoonful of batter in each muffin paper and bake for eight to 10 minutes. Watch carefully as oven temperatures vary.
Cool on a wire rack. Serve warm or cold.
Per serving: Calories 57, Fat Cal. 32, Protein 1 gram, Sugars 4.6 grams.
*You can use dark chocolate chips, but it is difficult to find dark chocolate chips that are in the 70% range.
VIENNESE SLAW
A very easy, healthy version of coleslaw.
1 small Savoy cabbage
3 tablespoons prepared horseradish
1 crisp red apple
3 tablespoons mayonnaise
½ cup golden raisins
2 tablespoons apple cider vinegar
2 teaspoons lemon juice
2 tablespoons caraway seeds
Shred the cabbage. Shred the apple and sprinkle with lemon juice. Combine horseradish, mayonnaise and vinegar.
Mix all the ingredients well and chill for several hours. You may add salt and pepper to taste, but I don’t think it is necessary.
To thicken the dressing, if the slaw gets watery, drain off as much of the liquid as possible and put it in a microwaveable bowl. Microwave on high until the liquid is reduced by half. After it is cooled, stir this thickened dressing back into the slaw.
|
