And dessert number two from Saturday night was Peanut Butter & Choc Chip Cookies – but they’re not your average cookie… To make them gluten free, the dough is actually made from… Wait for it – CHICKPEAS! You’re mind blown right? I didn’t believe they would work and actually taste okay, but better than that they tasted AMAZING! Some of the girls said they were even better than normal cookies… Maybe even the best cookies they’ve ever had! So another winner right here. A really fun thing to do is actually get a person to take a bite first and once they’re saying ‘oh my gosh this is amazing!’ to actually tell them the main ingredient 😉
[Chickpea] Peanut Butter & Choc Chip Cookies
Makes 12 – 15 depending on size
400gm can of chickpeas (no added salt) – you’ll need to just dry them on some paper towel
1/2 cup NATURAL peanut butter (100% peanuts)
1 tsp vanilla essence
1/4 cup honey
Drizzle of olive oil (I used extra virgin and maybe only used a teaspoon or so)
1 tsp baking powder
Pinch of salt
1/3 cup dark chocolate chips (you can use more if you wish but I didn’t use so much because the only chocolate chips I could find weren’t more than 70% which means more sugar the lower the percent!)
- Preheat oven to 180 degrees and line a baking tray with baking paper (I sprayed it lightly with olive oil too)
- Make sure chick peas are dried off and purée in a food processor until the ‘dough’ is completely smooth
- Add all the remaining ingredients (except the chocolate chips) and purée some more
- Pour into a bowl and mix in the Choc chips
- Spoon out the dough onto the parchment – dont even try to flatten them or make them into perfect cookie shapes – it’s pretty sticky and you’ll just end up getting frustrated 😉 who needs perfect circles anyway? That’s boring 😛
- Bake for about 13 – 15 mins.
- Leave them to sit for 5 minutes or so as they harden up a bit once they cool – otherwise they’re pretty mushy and you can’t pick them up 🙂
Another healthy hit! So good for kids (what kids don’t love making and eating cookies?) but a group of 20 something girls loved them too 😉
It was officially the first day of winter yesterday and Perth let us know about it! Woke up at 6.30am to go to a gym class and when I realised it was only 4 degrees I promptly resumed my snugged up position in bed and read my book for a while (just for the record, I went to another class in the afternoon in case you were judging my lack of commitment ;)).
Exams start on Tuesday for me, so I’ve still been chained to my desk studying each day… So to break up the boredom today I decided to make banana bread! I decided to take a risk and take bits and pieces from various recipes to make my own version, so I was a bit worried when I put it in the oven but turned out pretty good I think! I added blueberries and walnuts but those are optional depending on preferences 🙂 I’m calling it a loaf also because of the way it turned out when it cooked – the top is quite hard like a loaf of bread and the shape resembles a loaf of sourdough due to the silicon baking container I used!
Wholemeal Banana, Blueberry & Walnut Loaf
Serves: 12 (I cut this up into 12 pieces (not slices) but depends on how thick you like your slices)
- 1 1/2 cups wholemeal self raising flour
- 3 large bananas (I only used 2 large bananas and there just wasn’t enough banana flavour!)
- 1 egg
- 1/2 cup Chobani 2% Low Fat Greek Yogurt
- 1 tbsp honey (add more if you have a sweet tooth – I could just barely taste the sweetness)
- 1/2 cup blueberries (can also add more)
- 1/4 cup chopped walnut pieces
- 1 tbsp cinnamon
- dash of nutmeg
- Preheat oven to 180 degrees. Grease baking tin (or use a silicon like me).
- Stir together flour, nutmeg and cinnamon
- Mash banana in a bowl and whisk in the egg. Add the yogurt and honey and combine.
- Stir together the dry and wet mixtures (you may need to add more liquid if the mixture is too dry).
- Fold through the blueberries and walnuts.
- Place mixture in tin and bake for 50 minutes or until skewer comes out clean.
I think my experimental recipe was a success (for me anyway!). It doesn’t taste like your traditional banana bread (and mine just needed a touch more banana flavour!) but as clean eater it tastes good to me 🙂 you might need to add and subtract ingredients based on your own personal taste but the basics are there for a good banana loaf!
Enjoy your week everyone! xo
This may or may not have to do with exam study I’m supposed to be doing… I’m sure you’ve all heard the term procrastibaking ? Well yeah, I would say that’s me today. After this post I swear I will!
Anyway, discovered this recipe from Southern In Law ‘s site which I have recently found and decided to whip up a batch. Again, made some modifications to make it completely clean and they tasted de-li-cious !
Flax Banana Yogurt Muffins
Makes 12 muffins.
- 2 cup GF pancake mix/GF flour/plain flour/wholewheat flour (I used wholemeal self raising flour)
- 1 tsp baking soda (If you use self raising flour you don’t need to add this)
- 2.5 tbsp ground flaxseed
- 3 large bananas, mashed (about 1.5C mashed)
- 1/2 cup Chobani plain greek yogurt (I used the 2% low fat version)
- 1/4 cup applesauce (I didn’t use this – just added an extra 1/4 cup of Greek yogurt)
- 1/4 -1/2 cup brown sugar (I used 1/4 cup pure honey – if you like it sweeter add more but use less of the yogurt)
- 2 tsp vanilla extract (I just added a dash of organic vanilla essence)
- 1 tsp chia seeds (not on the original recipe but I decided to add them in)
- Cinnamon (I’m a cinnamon addict! Added this in too – use your own judgement of how much you want based on taste preferences!)
- Nutmeg (another addition – just a sprinkle to taste)
- Walnuts (not on the original recipe but I added some to the top of a few muffins just to try it out!)
- Preheat oven to 180°C.
- Prepare muffins tins (grease or line) – I used silicon muffin cases and they are amazing! No need to grease and the muffins popped right out of them so easy. Definitely a good investment (thanks to my roommate who owns some ;-))
- In a large bowl mix flour, ground flaxseed, chia seeds, cinnamon and nutmeg.
- In a medium bowl mash banana and add yogurt, honey and vanilla. Mix together wet ingredients until combined.
- Mix wet and dry ingredients until just combined and pour into muffin cups.
- If you desire, place a walnut (or half depending on size) on top of muffins and push into the mixture a little bit.
- Bake for 20-25 minutes or until the tops are browned and a skewer inserted removes clean.
Okay, okay! I’m off to do some study now, I promise… Until lunchtime 😉
Woke up at 7am to a beautiful Autumn day in Perth. The sky is beautifully clear but there’s a definite chill in the mornings! So the fluffy slippers and apron went straight on and I headed to the kitchen to make a delicious comfort breakfast. I don’t know about you, but the smell of baking apples and cinnamon is one of the best smells in the world when the weather starts to turn cold.
Last night I was browsing through Pinterest and came across this ‘Baked Apple Cinnamon Oatmeal’ and I knew I would be eating it for brekkie in the morning! The original recipe is by Food, Fitness & Family but I’ve adapted it to make it completely clean [and swapped an ingredient because I didn’t have it ;-)]
- 2 cups rolled oats
- 1 1/2 teaspoon baking powder
- 3/4 teaspoon salt (I just used literally a dash of salt coz I try to limit added salt)
- 1/2 cup raisins (I didn’t have these so I left them out)
- 2 tablespoons Stevia (swapped for pure honey)
- 1 teaspoon cinnamon (added a little bit more than that coz i luuuuurve cinnamon!)
- 1/4 teaspoon nutmeg
- 1 tablespoon ground flax
- 1 tablespoon chia seeds
- 2 cups diced apples
- 1 egg
- 1/3 cup egg whites (4 whites) (I used three whole eggs in total – so three eggs including the one above)
- 1 cup unsweetened coconut milk (swapped for woolworths macro light soy drink)
- 1 cup water
- dash of organic vanilla essence
- Preheat oven to 180 degrees Celsius.
- In a large bowl, mix together the oats, baking powder, salt, honey, cinnamon, nutmeg, chia seeds, and flax. Stir in the apples and set aside.
- In a small bowl, whisk together the eggs. Add the milk, water, and vanilla. Pour over the dry mixture and stir to combine.
- Pour everything into a glass 7x11in baking dish or an 8x8in baking dish.
- Cook for 50-55 minutes or until golden brown.
The smell was incredible – one of those things you wish you could capture but just cant; there is no way to recreate or describe an amazing smell and give it justice.
I served mine with Greek yogurt (Chobani 2% low fat plain is the BEST greek yogurt I have found – can buy it at Woolworths) and mixed frozen berries (Season’s Choice Four Berry Mix).
I sat outside and savoured every mouthful I ate, it was really that good! Exactly what I needed to start my Friday morning. You could also have it as a dessert too, curled up on the couch with a good book after dinner!
Happy baking! xo