CLEVELAND — Today’s guests on What’s New with Jay Crawford and Betsy Kling are the owners of My Mindful Market in Willoughby, Brittany Allen and Garrett Leinweber.
The pair started the market back in November of last year to meet the needs of those who were interested in snack options that are local and contain minimal ingredients.
Allen, a graduate of the culinary institute Le Cordon Bleu, and Leinweber, a graduate of Cleveland State, decided to turn their passion for clean snacking into a booming business.
Customers can find products in their store that until now could only be found seasonally at summer farmers markets.
The two recipes they will make on the show are listed below:
PEANUT BUTTER BANANA BITES
2 CUPS OLD FASHION OATS (GLUTEN FREE MAY BE USED)
2 RIPE BANANAS (The more ripe, the sweeter the banana)
1 CUP PEANUT BUTTER
4 TBS MAPLE SYRUP
1 TSP VANILLA EXTRACT
½ CUP CHOCOLATE CHIPS (VEGAN OR TRADITIONAL)
- MIX THE WET INGREDIENTS ALL TOGETHER UNTIL CREAMY
- ADD THE OATS AND CHIPS IN AND STIR UNTIL WELL INCORPORATED
- 3)HEAT OVEN TO 350*
- ROLL INTO BALLS AND BAKE ON A SHEET FOR 8-10 MINUTES.
- ENJOY!!!!!
VEGAN EDIBLE COOKIE DOUGH
6 CUPS CHIC PEAS
¾ CUP PEANUT BUTTER
1 CUP MAPLE SYRUP
1 ½ TABLESPOON VANILLA
1 ½ TEASPOON CINNAMON
3/4 CUP CHIPS OR SPRINKLES
- RINSE CHICKPEAS AND DRY
- PROCESS ALL INGREDIENTS (EXCEPT FOR CHIPS AND SPRINKLES) FOR 90 SECONDS
- SCRAPE EDGES AND INCORPORATE PEANUT BUTTER FULLY
- ADD CHOCOLATE CHIPS OR SPRINKLES
- FOR BEST FLAVOR REFRIGERATE DOUGH
*MAY ADD A ¼ CUP OF CHIPS OF NUTS IF DESIRED