Desserts – Made God's Way

Modified from Jane Esselstyn’s recipe

Peanut Butter Cookies

Ingredients:

1 ¼ cup oat flour (in video I ground my own oats in coffee grinder)
¾ cup Almond flour (or grind almonds in coffee grinder)
½ cup of PB2 Peanut Butter (you can use 100% natural peanut butter but you will not have the reduced fat I recommend)
½ cup 100% pure maple syrup
1 teaspoon baking soda,
1 teaspoon vanilla extract
¼ teaspoon of salt

Preparation Instructions:

Preheat oven to 350 degrees F.
Mix all ingredients together in bowl
Roll out roughly 16 cookies on a parchment lined or silicone cookie sheet
Using the back of a fork, press the cookie balls down once and then turn fork 90 degrees and press down again (Hash Tag Pattern). You may want to dip the fork in sugar to prevent the cookies from sticking to the fork, but it’s not necessary.
Bake 12-14 minutes or until the bottom of the cookie are browned. We like ours very done and dry so they are nice an crisp.

Nice Cream? Going Bananas over this Recipe!

Nice Cream (WFPB, Low Fat)
This is so easy, but a Vitamix works best!

Ingredients for Nice Cream:

Preparation:

Pour oat milk in blender container. Classic Vitamix with narrow container works best and almost no plunging.
Add the cup of crushed ice (ice cubes will work but not as well)
Add Tablespoon of Vanilla
Run Vitamix on speed 5 until the ice is slushy
Turn off Vitamix and add frozen banana slices, about 2 inch pieces
Start Vitamix on low and run up to speed 5
When banana slices quit bouncing, take the plunger and continually plunge the banana slices until they appear to be blending, 25 or 30 seconds.
Run speed up to 10 and continue plunging to get mixture blended and smooth. Maybe another 40 or 60 seconds.

Chocolate Sauce (WFPB, Low Fat)

Modified from recipe in Dr. Caldwell Esselstyn’s book “Prevent and Reverse Heart Disease”

Ingredients for Chocolate:

Chocolate Sauce Preparation:

In a saucepan mix all the ingredients. Cook over medium heat until thickened, stirring constantly.