It’s been a chickpea kinda day around here. Chickpeas, aka garbanzo beans, are so versatile, and today I tried out a brand new way to prepare them: in cookies! A friend of mine shared this post with me, and I was eager to give them a try. These cookies are gluten-free/grain-free/dairy-free. My recipe is an adaptation of the original, and I have prepared three variations: one with chocolate, one with jam, and one with fresh raspberries. They are all delicious — creamy, satisfying, and not too sweet.
Chickpea PB & Banana Cookies
1 – 19 fl oz can chickpeas, drained
2 small ripe bananas
1/4 c. honey
1/2 c. natural peanut butter
2 tbsp oil
1/2 tsp vanilla
1 tsp baking powder
1/4 tsp salt
for the variations: chocolate chips (I used Enjoy Life chocolate chunks – dairy & soy free), jam (I used strawberry), berries (I used fresh raspberries)
…In food processor or blender, puree chickpeas, banana, honey, peanut butter, egg, oil, vanilla, baking powder and salt. I used my Vita-Mix, and the dough was the consistency of hummus.
…Drop by spoonful onto a parchment- or silpat-lined baking sheet. Top with chocolate, a dab of jam, or a fresh raspberry.
…Bake at 350 for about 13 minutes. Cool slightly & enjoy! Makes about 3 dozen cookies.
I haven’t really cooked for myself since moving into my new place, so I couldn’t resist posting tonight’s dinner – a warm potato salad, with lots of greens & farm fresh ‘treasure’ eggs. Proudly made with all Ontario organic veggies — even the garlic! Recipe outline after the photos (I say outline, because if you know the way I cook, I don’t really follow recipes…if I do, there is usually some tweaking involved)… Yum!
Freshly tossed & ready to plate!
Don’t forget the Sriracha!
Warm Potato Salad
1lb new potatoes – boiled
3 golden beets – roasted or boiled (in this case I boiled them with the potatoes, in an effort to save time)
a bunch of kale & the beet greens, chopped & steamed
1-2 cloves garlic, minced
1-2 handfuls chopped cilantro
hard boiled eggs
you could also add some chickpeas
2T lemon juice
2T red wine vinegar
3T olive oil
1T grainy dijon mustard (regular dijon will do)
a generous dollop of Sriracha (or Tabasco)
s+p to taste
…Mix dressing in a large bowl, toss in the warm potatoes, beets, most of the greens, cilantro & garlic. Top with eggs (and sriracha if you need it like I do). A little avocado would be nice too! Save your extra steamed greens for a nice healthy omelette the next morning (maybe with a little sauteed mushrooms?).
Oh, and check out this basil…smells amazing!!
Ontario organic basil