Chocolate Chip Chickpea Cookies

Chickpea cookies

Chocolate Chip Chickpea Cookies

This is a super easy recipe for one of those days when you just need a cookie straight out of the oven

The wonderful thing about this cookie is that it tastes and smells like a normal chocolate chip cookie but has no flour or sugar. Doesn’t that just blow your mind?! I didn’t think this one would make it through my sweet tooth tasters, but they loved it!

This takes 5 minutes prep time and c. 15 minutes in the oven, making it quicker than ordering insomnia cookies on seamless (a Mr. B move when I am away…)!

Ingredients

  • 1 can chickpeas
  • ½ cup natural almond/peanut butter
  • 5 tsp. vanilla extract
  • ¼ dairy free milk
  • 1 tsp. gluten free baking powder
  • A pinch sea salt
  • 50g vegan chocolate chips (cacao nibs if you want no sugar and/or a textural contrast)

Method

  • Pre-heat the oven to 350c
  • Blend all the ingredients apart from the chocolate chips
  • Fold in the chocolate chips
  • Line a baking tray with greaseproof paper/baking parchment
  • Spoon the mixture onto the baking sheet, one heaped tablespoon per cookie and squish it down
  • Bake for 10-15 minutes until lightly brown
  • Serve warm or cool

 

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Gorgeous Gooey Black Bean Brownies

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Gorgeous Gooey Black Bean Brownies

Why would I want to eat a healthy brownie, when I could eat a rich, deep, gooey chocolaty brownie instead?

What if this was one and the same thing?!

Introducing the gluten free, flour free, dairy free, nut free brownie. It is super easy and takes around 20 minutes, using my trusted blender.

The secret ingredient here is undetectable, as per my trusted tasters and with black beans as the main ingredient, you can be rest assured that you have had at least one of your five a day!

Ingredients

  • 1 can black beans, drained and rinsed
  • 2 tbsp. raw cacao
  • ½ cup oats
  • ¼ tsp. salt
  • ¼ cup coconut oil
  • ½ cup maple syrup
  • 2 tsp. pure vanilla extract
  • ½ tsp. gluten free baking powder
  • ½ cup vegan chocolate chips

Method

  • Pre-heat the oven to 350c
  • Combine all the ingredients, except the chips, into the blender
  • Stir in the chips and pour into a cake pan, sprinkle some extra chips over the top
  • Place in the oven for 15 mins and let cool for at least 10 mins before serving
  • If a little soft when you take it out of the oven, place in the fridge and the brownies will firm up

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Black Beans (above)

 

Deconstructed Samosas

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Deconstructed Samosas

My grandma’s samosas were famous. She served them at family meals and everyone would dive in as soon as they arrived. I remember my mum selling them at school fundraisers when I was a kid and people ordering them for parties of their own. She must have made tens of thousands of them through her lifetime and they were always perfect

I did not want to try and replicate my grandma’s samosa recipe as I think I would be in the kitchen for a lifetime and never get close without her special ingredient of grandma love, so I made my own version with a similar taste profile

I hope you enjoy a bite-sized version of my heritage, modernised for the new generation of grandma inspired cooks

Ingredients

For samosa

  • 2 tbsp. coconut oil
  • 1 tsp. coriander seeds
  • ¼ cup diced onions
  • 1 tsp. freshly grated ginger
  • 1lb baking potatoes, boiled, cooked, peeled and cut into ½ inch cubes
  • ½ cup peas
  • 2 tsp. lemon juice
  • 1 tsp. salt
  • 1 tsp. garam masala
  • ½ tsp. cayenne pepper
  • Vegan Filo Cups

For Chutney Tasha.Kitchen recipe

https://tasha.kitchen/2016/07/16/coriander-chutney-chatni/

Method

  • Heat the coconut oil, add the coriander seeds and cook until darkened (2 minutes)
  • Add the shallots and ginger and cook until soft
  • Add the diced, cooked potatoes and sauté until golden (3 minutes)
  • Remove from the heat and add peas, lemon juice, salt, garam masala and cayenne, tossing gently to combine
  • Let the filling cool completely
  • Heat the filo cups (2 minutes till crisp), add the filling and serve with a little chutney (2016 recipe link above) and a lot of love