Looking for an easy and delicious "S" snack? This is a wonderful "pick-me-up" when served with a cup of coffee... but truthfully, is sweet enough, it can be considered a dessert all on its own!
Yield 5 - 8 servings( 2 - 3 "bars" per serving.)
1 C Adam's 100% Natural Peanut Butter
1/2 C Honeyville Blanched Almond Flour
3 Eggs, preferably farm-fresh
1/3 C Lily's Chocolate Chips (stevia sweetened)
1/4 C THM Super Sweet Blend
1 TBS + 1 tsp Bragg's Apple Cider Vinegar
1 tsp Baking Soda
1/2 tsp Kirkland Ground Cinnamon
1/4 tsp THM Himalayan Mineral Salt
1. Preheat oven to 350°F.
2. Add all ingredients in a medium mixing bowl and mix until well-incorporated. Batter will be on the thick side, and "sticky".
3. Drop by slightly heaping Tablespoons into a butter or coconut oil-greased mini-muffin pan. *Our pan has 12 spaces, and this recipe makes 16 "bars".
4. Cook at 350°F for 12 minutes, or until firm and lightly golden.
Can serve warm... but we like them stored in the fridge... if they last that long!
*Optional: Spread into an 8X8 baking dish and cook at 350°F for 30 - 35 minutes. Allow to cool before cutting into bars.
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Precision-run households may find my title, "RunAmok Mama" to feel a tad alarming, so I'd like to offer a quick assurance that my life is more an exercise of controlled chaos than sheer pandemonium!