As you can probably tell by now, I love to look at everyone else's food blogs. I have just a few that I read every day, but when I have some free time, I go scroll through several others.
One that I have mentioned here before is Chocolate-Covered Katie. Katie writes her blog about healthy desserts and I am always amazed at the ingredients she includes. I mentioned that I made her chocolate chip cookie dough dip here.
In my quest for new breakfast ideas (I mentioned the search here), I came across Katie's Deep-Dish Cinnamon Roll Pie, and thought that with a couple tweaks, it would be perfect for breakfast.
This was a more involved recipe than I realized on an initial read-through. Katie said "Blend all ingredients very, very well in a food processor."
My food processor is too small to handle a can of beans, let alone two and all the other ingredients.
So my modification was to blend each thing separately. I started with the oats, then dumped those in the bowl of my KitchenAid. Then I blended the beans, etc.
1. I used beans that I cooked and soaked myself. I used a cup and a half of garbanzo beans and a cup and a half of cannellini beans, for the grand total of three cups.
2. No sugar. I used 6 dates that I pulsed in the food processor. My dates were pretty hard (I might never buy that particular brand again), so I soaked them in water before I ground them up.
As I said, I ground everything up individually in the food processor. Then I used my KitchenAid mixer to mix the ingredients together. I wasn't sure what kind of texture I was going for, so after I had everything mixed, I ran small batches through the food processor again until it was smooth.
The "batter" is really stiff and thick.
I actually had to press it into the pan to get it to spread out.
After I baked it, I let it sit in the pan for fifteen minutes, and then turned it out to finish cooling.
I sliced the 8x8 pan into 8 bars. Perfect breakfast size.
1 day ago