Flourless Chickpea Blender Blondies

Flourless Chickpea Blender Blondies

These only take 30 minutes to make including bake time and they are so so yummy! Could be made vegan if you sub the egg for a flax seed egg (mix 1 tbsp ground flax seed and 2 tbsp water)

Ingredients:

1 can chickpeas (drained & rinsed)

1/3 cup peanut butter

1/4 cup honey

1 egg

1/2 tsp baking soda

1 tsp vanilla

1 tsp cinnamon

Pinch of salt

Dark chocolate chips

Chopped pecans

Instructions:

Blend chickpeas, peanut butter, honey, egg, baking soda, vanilla, cinnamon & salt in a blender or food processor until it forms a thick batter. Stir in chocolate and chopped pecans and spread evenly into a greased brownie pan. Bake at 350 for about 20 minutes or until a toothpick comes out clean

Zucchini and Chickpea Cakes with Sweet & Spicy Sriracha Dressing

Zucchini and Chickpea Cakes with Sweet & Spicy Sriracha Dressing

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These crispy cakes make the perfect side dish or appetizer for any meal! The first time I made these I didn’t make the sriracha sauce and let me tell you… big mistake. The dipping sauce is what absolutely made this dish 10/10 it’s spicy and refreshing and the perfect partner for these cakes.

Ingredients:

For the cakes:
2 zucchini squash
1 can chickpeas drained and rinsed
1 egg
1/3 cup breadcrumbs
½ tbsp. za’atar seasoning
avocado oil for cooking

For the dressing:
1/3 cup chosen foods avocado mayo
1/2 tbsp sriracha
1/2 tbsp apple cider vinegar
1 tsp honey
Salt and pepper to taste

Directions:

Shred your zucchini with a cheese grater and drain with a cheese cloth or towel (try to get as much water out as you can!). Pour chickpeas into a food processor and pulse until you get small chunks. Mix the shredded zucchini, chickpeas, egg, breadcrumbs and seasoning in a bowl until well combined. Heat avocado oil in a skillet on medium to high heat and cook the zucchini cakes for 3-5 minutes on each side. Remove the cakes from the pan and place on paper towels to soak up the extra oil. Mix  the dressing ingredients in a small bowl, garnish with fresh parsely, and serve.

Crispy Oven-Roasted Chickpeas

Crispy Oven-Roasted Chickpeas

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This snack is so versatile you can eat them by themselves oruse them as a topping for a dish like stuffed sweet potato or salad! Crispy oven-roasted chickpeas are so yummy & can be made with tons of different flavor options!

Sriracha-Lime:
1 tbsp sriracha
1/2 tbsp lime juice
1 tsp tajin seasoning

Smokey BBQ:
1 1/2 tbsp BBQ sauce
1/2 tsp liquid smoke
1/2 tsp garlic salt

Spicy blend:
1/2 tsp cayenne
1 tsp paprika
1 1/2 tsp chili powder
1/2 tsp garlic salt

Rinse one can of chickpeas & remove skins. Set out to dry on a paper towel for about 20 minutes then coat the chickpeas in a small amount of coconut oil & add your preferred spices. Cook at 375 for 40-60 minutes, turning them over halfway.

Enjoy!