Excerpted with permission from Whole Bowls by Allison Day. Copyright 2018 by Skyhorse Publishing, Inc.
Healthful, plentiful, and simple kitchen creations feel at home in a bowl. Whether a meal is enjoyed as a weekday breakfast for one or part of a leisurely dinner with friends, whole foods come to life when presented within the walls of this steadfast kitchen vessel. Using real, fresh ingredients, Allison offers straightforward and approachable creations that can be made ahead of time, whipped up quickly on a weeknight, or invented off-the-cuff with her Bowl Formula Guide. With vibrant and exciting photography shot by Allison herself, you’ll be eager to cook and eat her fun, foolproof, and inventive whole bowls.
Yes, yes, I know the idea of beans in dessert is just plain weird, but you’ll soon get over that fact at first bite. Play around with a chocolate brownie variation including black beans and cocoa powder, or skip the chocolate altogether for an oatmeal raisin alternative with rolled oats, cinnamon, and juicy raisins. Simple, kid-friendly, and crowd-pleasing.
Recipe: Big Bowl of Cookie Dough
For the Cookie Dough:
2 cups cooked chickpeas or
white navy beans (great
⅓ cup coconut oil, melted and
cooled slightly (as to not melt
¼ cup maple syrup
2 teaspoons vanilla extract
½ teaspoon sea salt (omit if
using canned beans with
3 tablespoons coconut flour
½ cup mini chocolate chips or
2–3 ounces dark chocolate,
gluten-free graham crackers
Make the Cookie Dough: In a food processor, blend beans until smooth. Add oil, maple syrup, vanilla, and salt; blend again for 30 seconds–1 minute until creamy. Add coconut flour, blend, scrape sides, and blend again. Pulse in chocolate until just incorporated. Transfer dough to a large serving bowl, cover and chill for 2 hours. To Serve: Present the bowl of cookie dough like you would hummus, with apple slices and gluten-free graham crackers for dipping. Alternatively, chill dough and roll into truffles.