Love Bites

Need a gluten free, dairy free, paleolithic, and lacto ovo vegetarian side dish? Love Bites could be a spectacular recipe to try. This recipe serves 9 and costs 51 cents per serving. One serving contains 91 calories, 2g of protein, and 5g of fat. 72 people were glad they tried this recipe. A mixture of almond butter, vanillan extract, coconut milk, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Mangia Blog. From preparation to the plate, this recipe takes approximately 35 minutes. Overall, this recipe earns a rather bad spoonacular score of 16%. Similar recipes include Love Bites (Fried Oysters), Love Week: We Love…graham Sweet Potato Cupcakes, and Vegan Cookie Dough Bites Stuffed Peanut Butter Bites.

Servings: 9

Preparation duration: 5 minutes

Cooking duration: 30 minutes

 

Ingredients:

1 T. almond butter

1 t. apple cider vinegar

½ t. baking soda

1 T. coconut milk

2 large eggs (or 2 flax eggs if vegan)

3 T. pure maple syrup

2 T. unsweetened, cocoa powder

1 T. pure vanilla extract

2 T. vegan mini chocolate chips, melted

Equipment:

mixing bowl

loaf pan

oven

frying pan

toothpicks

Cooking instruction summary:

For the bread, preheat the oven to 350 degrees F. Grease a 9 in. loaf pan w/ cooking spray.In a large mixing bowl, combine the almond butter, cocoa, eggs, maple syrup, vanilla and apple cider vinegar.Stir in the baking soda, salt, and chocolate chips until smooth.Pour the batter into the prepared pan.Bake for 25-30 minutes, or until a toothpick inserted into the center of the bread comes out clean.Let the bread cool completely.For the glaze, combine all ingredients in a small mixing bowl until smooth.Drizzle the glaze over the bread and slice.

 

Step by step:


1. For the bread, preheat the oven to 350 degrees F. Grease a 9 in. loaf pan w/ cooking spray.In a large mixing bowl, combine the almond butter, cocoa, eggs, maple syrup, vanilla and apple cider vinegar.Stir in the baking soda, salt, and chocolate chips until smooth.

2. Pour the batter into the prepared pan.

3. Bake for 25-30 minutes, or until a toothpick inserted into the center of the bread comes out clean.

4. Let the bread cool completely.For the glaze, combine all ingredients in a small mixing bowl until smooth.

5. Drizzle the glaze over the bread and slice.


Nutrition Information:

Quickview
92k Calories
2g Protein
5g Total Fat
10g Carbs
1% Health Score
Limit These
Calories
92k
5%

Fat
5g
8%

  Saturated Fat
2g
15%

Carbohydrates
10g
3%

  Sugar
7g
9%

Cholesterol
41mg
14%

Sodium
87mg
4%

Alcohol
0.5g
3%

Get Enough Of These
Protein
2g
5%

Manganese
0.26mg
13%

Vitamin B2
0.16mg
9%

Iron
1mg
6%

Selenium
3µg
5%

Fiber
1g
4%

Phosphorus
41mg
4%

Copper
0.07mg
4%

Vitamin E
0.55mg
4%

Magnesium
14mg
4%

Calcium
31mg
3%

Zinc
0.34mg
2%

Potassium
68mg
2%

Vitamin B5
0.18mg
2%

Folate
6µg
2%

Vitamin B12
0.1µg
2%

Vitamin D
0.22µg
1%

Vitamin A
60IU
1%

Vitamin B6
0.02mg
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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