Cookie Pie

Deep dish cookie pie

A friend posted a link to a delicious sounding cookie pie recipe.  Given it's simplicity and her rave reviews I had to try it.  Plus with it being vegan, nut free and gluten free, I could use it for upcoming birthday celebrations at school.  Our first attempt was amazing but a little too sugary for me.  Maybe my taste buds have change with our low sugar, mostly plant-based eating?  I like it just as much with less sugar (although it still has a lot of sugar).  For classroom celebrations, I divide the batter into 2 pie plates or brownie pan so there is enough for everyone.  It isn't as neat looking at the deep dish but it works well for large groups of children.

Ingredients (Updated to be oil free and lower sugar!)
2 cans bpa-free cannellini beans (drained and rinsed) or 3 1/2 cups cooked
1 cup quick or rolled oats
1/2 cup unsweetened applesauce
2 teaspoons vanilla extract
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 cup date paste
1 cup chocolate chips (we like the Enjoy Life brand of chips)

Directions
Preheat oven to 350º F.  Grease sides of spring form pan (for deep dish) or pie plates with coconut oil.  If using rolled oats, pulse them a few times in a food processor to break them into smaller pieces thus creating quick oats.  Add remainder of ingredients except chips in food processor.  Blend really well.  If using home cooked beans, you may need to slowly add water to get a smooth batter-like consistency.  Mix in chips.  Pour batter into pan.  Cook for 30-35 minutes or until toothpick comes out clean.  Let stand 10 minutes before removing from pan.

Guacamole Bean Dip

Trying to get my oldest two children to eat legumes (a great source of protein, iron, fiber, and other nutrients) has been a challenge lately.  Besides our hummus and chili soup recipe, my previous recipes have been met with resistance.  After some searching, I saw a post about adding beans to foods kids already like.  This is a challenge since they don't seem to like the same foods most of the time.  Since two of them love guacamole and all three like salsa, I gave it a whirl.  While I was skeptic as I puréed another round of beans, the kids devoured the entire pie plate of dip with chips (I may have helped a bit).  Since one child does not like guacamole I put it on half the dish.  What a great dish to come together on Cinco de Mayo!

Ingredients
1 15 ounce can canellinni beans (Eden Organic is bpa free) or 1 3/4 cups cooked
1 teaspoon lemon juice
1 teaspoon salt
Guacamole (we love Wholly Guacamole), to taste
Pico de Gallo or salsa, to taste

Directions
(Drain and rinse canned beans.) Purée cooked beans in blender or stick blender adding in lemon juice and salt.  Spread onto serving dish.  Layer guacamole on top.  Sprinkle with salsa.  It's that simple!

Ratings:
5 out of 5 family members love it!