1 cup chocolate chips
3 large eggs whites or 1 egg or 1 flax egg (1 tablespoon flax seed, 3 tablespoon water)
1 teaspoon baking powder
1/2 teaspoon vanilla extract
1 cup calorie free sugar such as Stevia or Splenda
1 cup peanut butter
1 teaspoon water
Preheat oven to 350F. Beat egg, Splenda, baking powder and vanilla for about one minute. Add peanut butter and water and beat together. Mixture will seem dry, just be sure the peanut butter is mixed well with other ingredients. Add in chocolate chips.
Using a non-stick cookie sheet measure out a teaspoon of dough for each cookie. Smash down with a fork. Bake for 15-17 minutes until cookies are firm and brown on the edges.
Vegan: In coffee grinder, grind 1 tablespoon flax seed. In small bowl put in ground flax
and then 3 tablespoons of hot water. Whisk mixture, it will take about 3 minutes to thicken. Put in frig for 1 hour, so best to make your "flax seed egg" as your first step.
Heart shaped French toast for two.
Elegant French toast stuffed with mascarpone cheese and raspberry is a perfect breakfast in bed for a special someone.
6 slices bread
2 tbsp. mascarpone
1 egg, lightly beaten
3 tbsp. milk
1/4 teaspoon almond or vanilla extract
1/2 tablespoon butter
1/2 tablespoon oil
1 tbsp. powdered sugar
Additional raspberries and powdered sugar for garnishing
Whisk milk, egg, almond or vanilla extract in a bowl to blend.
Using 2.5-inch heart shape cookie cutter cut two hearts from each bread slice. Spread mascarpone cheese on heart slices. Place one raspberry on each heart and press them gently. Sprinkle raspberries with powdered sugar. Top each with another bread heart. Press on bread to compact. Place each sandwich in egg mixture; allow soaking for couple of seconds on each side. In a large skillet, heat butter and olive oil over medium heat. Add sandwiches to skillet and cook until golden brown, about 1-2 minutes per side.
Transfer sandwiches to plates. Garnish with raspberries and powdered sugar.