Uncategorized

Orange Essence Ginger Snaps

020

Here’s what you’ll need:

1 cup coconut oil or butter, softened

1 1/4 cup sugar

1/2 tsp vanilla extract

1/2 tsp orange extract

1 tbsp  orange zest

1 1/2 large egg or 1 extra-large egg, room temperature

1/3 cup molasses

3 cups all-purpose flour

2 1/2 tsp baking soda

1/2 tsp salt

2 1/2 tsp cinnamon

3 tsp ginger

1/8 black pepper

  1. Cream coconut oil and sugar together until fluffy.
  2. Add vanilla and orange extracts, and eggs.  Add molasses until combined.
  3. Sift flour, baking soda, salt, cinnamon, ginger, and black pepper.
  4. Stir flour mixture into wet mixture.  Add 1/3 of flour mixture at a time until combined.  Do not over-mix.
  5. At this point you can form cookie batter into a ball, slightly flatten, and wrap in plastic wrap before freezing (This method is for rolling out dough for cookie-cutter).  Or line loaf pan with plastic wrap being sure to leave overhang on all sides.  Press dough into loaf pan and press down firmly and evenly with overhanging plastic.  This step makes it easy to cut into slices before baking.
  6. Freeze dough for at least one hour or longer before slicing (loaf method).  Allow dough to defrost for about 2 hours at room temperature before rolling out (cookie-cutter method).
  7. Preheat oven to 350 degrees.
  8. Slice cookies no more than 1/8″ thick.  I like to take a chunk of cookie dough and lay it on a wax paper, take another sheet of wax paper and lay it on top of the cookie dough in order to roll out dough.  It’s also easy clean-up.
  9. Place cookies on sheet pan lined with wax paper.
  10. Cook for 7-12 minutes.  Cook for less time depending on the thickness of your cookies.
  11. Cookies will become crispy after cooling.
Advertisements
Standard
Uncategorized

Roasted Chickpeas with Garlic and Sage

Looking for a healthy side dish or tasty snack?  Look no more!

VID00195

Roasted Chickpeas with Garlic and Sage

(Recipe Adapted from: www.delicioustv.com )

2 c. chickpeas, rinsed and drained
2-3 T. olive oil
1/2 tsp garlic powder
3-4 (or more) pineapple sage leaves
Salt and pepper

  1. Preheat oven to 425 degrees.
  2. Line baking sheet with aluminum foil or parchment paper.  If you don’t have foil or parchment paper, lightly coat baking sheet with cooking oil of your choice.
  3. Cut or tear sage leaves into small pieces.
  4. Put all ingredients on baking sheet and toss until evenly coated.  Make sure each chickpea is even coated with oil.
  5. Bake in oven for 15-20 minutes or longer.  Turn pan halfway through baking time.  Chickpeas should turn brown before removing from oven.
  6. While chickpeas are still hot, sprinkle with your favorite seasoning.
  7. Enjoy

Tip:

Store leftovers in airtight container for up to four days.

Check out these link for more ideas:

Honey Cinnamon Chickpeas

Spiced Chickpeas

Roasted Chickpeas and Raisins 

Standard
Uncategorized

Sweet Potato Chickpea Balls

I love this recipe.  It’s like the healthier version of falafel, but baked.  I wish I could bottle of the smell coming from my kitchen while baking these things.  I would be a very wealthy woman indeed.  The great thing about this recipe is that it’s simple, quick, versatile, and healthy.  If you don’t want to make meatless meatball versions, you can always make sweet potato chickpea burgers instead.  See, I told you this recipe was versatile!  Let’s dig in!

VID00196

Sweet Potato Chickpea Balls

Makes: 4 servings

(Recipe Adapted from: www.self.com )

1 1/4 cups dried chickpeas, cooked and drained

3 tablespoons tahini

1/4 teaspoon freshly ground black pepper

1/4 teaspoon baking powder

1/2 teaspoon kosher salt

1/2 tsp paprika

1/2 tsp garlic powder

1 small sweet potato, peeled and grated

1 cup panko crumbs

  1. Preheat oven to 375 degrees.
  2. Rinse and drain chickpeas if using canned version.  Toss all ingredients except grated sweet potato and panko crumbs into a blender or food processor.  Blend until ingredients form a paste.  Texture should be similar to cookie dough.  Feel free to leave some of mixture chunky depending on your preference.
  3. Pour mixture into a bowl and mix in sweet potato.
  4. Once mixture is combined, divide into 4 portions.
  5. Then divide each single portion into four small balls.  You will have 16 balls when done.
  6. Pour panko crumbs into small bowl and roll and press each chickpea ball in the crumbs being sure to coat each one evenly.
  7. Line a baking sheet with aluminum foil or parchment paper.  If you don’t have either, lightly coat the pan with cooking spray or any oil you have on hand.
  8. Place each chickpea on the sheet, about one inch apart and bake for 15-20 minutes or until golden brown.  Turn baking sheet halfway through cooking time.
  9. Enjoy!

Toppings/Dip Suggestions:

Tzatziki sauce

Hummus (see my Cucumber Hummus recipe)

Serving Suggestions:

Top off a plate of spaghetti squash with these babies.

Have as a side dish

Serve as an appetizer

Stuff inside of whole grain pita/wrap with plenty of veggies and a healthy sauce.

Standard
Uncategorized

Quinoa Chickpea Banana Pancakes

Wow, that title’s a mouth full! But what a mouth full of deliciousness it is.  If you’re looking for a way to get rid of extra garbanzo beans (chickpeas) or just want to try something new, then you’re in the right place.  I found this recipe on the back of a bag of quinoa flour, but made a few adjustments.  Feel free to do the same.  These pancakes are packed pull of protein, whole grains, and the right amount of sweetness.  Well, they’re not as sweet as you!

066

Quinoa Chickpea Banana Pancakes

Makes: 4 servings

(Recipe adapted from: http://www.mamatinas.com)

1/2 cup Quinoa Flour

1 cup 100% Whole Wheat Flour

2 tsp baking powder

1 tbsp ground cinnamon or pumpkin spice

1 scoop vanilla protein powder (optional)

2-3 ripe banana

2 tbsp sweetener (optional)

1 cup almond milk

1 whole egg

1 cup chickpeas, cooked and drained (rinse if using canned)

2 tsp pure vanilla extract

2-4 tsp coconut oil (use more if needed)

  1. Stir together all dry ingredients (quinoa flour, wheat flour, baking powder, protein powder, spices).
  2. Blend wet ingredients (bananas, sweetener, milk, egg, chickpeas) in blender or food processor until smooth.
  3. Add wet ingredients into dry mixture and stir until combined.
  4. Add vanilla extract last.
  5. Heat large non-stick skillet over medium heat.  Add 1-2 tsp coconut oil to pan.  Oil will melt quickly.
  6. Pour about 1/4 cup of mixture into pan.  Depending on size of pan, you may be able to fit 3-4 pancakes in pan at one time.
  7. Flip pancakes over after 2 minutes of cooking or until small bubbles appear.  Depending on the intensity of heat from your stove, you may have to flip sooner.
  8. Enjoy

Substitutes

  • If you’re not a fan of nut milks, feel free to use dairy milk.
  • Banana drive you crazy?  Use unsweetened applesauce to taste.
  • Use any of your favorite spices.
  • Vegan?  Skip the egg and use 1 tbsp of chia seeds mixed with 3 tbsp of water.  Let the mixture sit for about 10-15 minutes and you’ll be good to go.
  • If you’re using canned chickpeas, be sure to rinse them to get rid of the extra salt.
  • Use ripened bananas as sweetener instead of agave, white sugar, brown sugar, and other options.

Toppings:

  • Almond butter or any nut butter
  • Honey
  • Molasses
  • Preserves
  • Unsweetened Applesauce
  • Syrup (if you just have to have it)
  • Banana Slices
  • Apple Slices
  • Berries
  • Dried Fruit
  • Nuts

Standard