What to do with all those jelly beans.

Tweet



Did you know that it takes between 6-10 days to make a jelly bean?

You'd think with all our modern technology we'd figure out a way to speed up the process.

Further, did you know that each year, in the U.S., more than 16 billion jelly beans are manufactured for Easter? That amounts to roughly 51 jelly beans per man, woman, and child.

Here are some more fun facts about this colorful, fun Easter candy:

• There are two types of jelly beans: gourmet and traditional
• Gourmet beans are softer & smaller than traditional
  
• Gourmet beans have flavor in the shell & in the middle
• Traditional beans usually have flavor only in the shell
• National Jelly Bean Day is April 22nd (mark your calendars!)
• More about their history, origin, & how they are made, here

[Note: Many jelly beans contain gelatin &/or beeswax, so they aren't vegan. Starburst jelly beans, the kind I used here, are vegan :). There are some "healthier" versions at your local health food store, like these & these.]

Since it's Easter weekend, chances are you have some jelly beans on hand.

This is good because I have just the recipe for you. One that will help you put those jelly beans to good use.

[And for good measure, here is a fun Easter/springtime lunch box idea for this time of year that also uses jelly beans.]

If it so happens that you do not, sadly have any jelly beans on hand, but still want to make some yummy, gluten-free vegan cookies, omit the jelly beans and you'll have a less colorful, but just as delicious cookie (sans the brightly colored confection).

Jelly Bean Delight Cookies

GF, SF

Makes 2 1/2 dozen, small (1 1/2 tsp. cookie scoop) cookies

You will need:

• 1 1/4 c. brown rice flour (I made some in my Blendtec.)
• 1/4c. tapioca flour
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 1/8 tsp. salt
• 1/2 c. sucanant (unrefined sugar)
• 2 TBS. agave
• 1/3 c. raw cashews
• 1 1/2 TBS. ground flaxseed
• 1/2 c. almond milk
• 1 tsp. vanilla
• leftover jelly beans (about 1/4 cup) (optional)
  

Preheat oven to 375 F.

Sift flours, baking soda, powder, and salt. Sift in sucanant. In blender, blend cashews, agave, & milk. Add the vanilla.

Combine wet and dry ingredients. As with any cookie dough, do not over mix. It will be thick, so you don't need to add more liquid, even though you may be tempted to do so.

(Since there are no eggs, taste the dough now. Isn't it delicious? I had to try REALLY hard not to eat the entire bowl. I just kept dipping and lickin' my fingers. I think I might like dough better than I like cookies. This is is some yummy dough, so watch out. You have been forewarned.)

Now back to recipe. Chop the jelly beans. Use a non-stick cookie sheet and place dough by the teaspoonfuls (I used this cookie scoop) on the sheet. Top with a few jelly bean pieces.

Bake for 8 minutes. Let cool for 1-2 minutes, then carefully place cookies on cookie rack. Since these cookies are lower in fat and gluten free, they are fragile after coming out of the oven.

While I like cookies just out of the oven, I think these cookies are better if you eat them after they have cooled and hardened a bit, about 10-15 minutes after you pull them out of the oven.

Store in an an air tight container, but due to their high moisture content, eat within 1-2 days.

Nutrition Facts: Per 1 1/2 tsp. cookie, without jelly beans: 55 calories, 1 g protein, 1 g fat, 1 g fiber. With jelly beans, 65 calories per cookie.

***

Do you like jelly beans? What's your fave flavor? (I'd rather have the gourmet jelly beans, and I hate the black kind, myself.)