These scrumptious, chewy squares are sure to pacify chocolate-sensitive folks previously forced to forgo brownies. To ensure moist brownies it is crucial not to overcook them—keep a close watch on these squares as they near their baking time.
5 oz (150 g) carob chips
4 Tbsp (60 mL) butter
3/4 cup (180 mL) pure organic oat flakes
3 Tbsp (45 mL) organic wheat germ (or popped amaranth for a wheat-free option)
1/3 cup (80 mL) whole milk powder
1/2 tsp (2 mL) low-sodium baking powder
1/2 tsp (2 mL) salt
1/2 cup (125 mL) chopped walnuts
1/3 cup (80 mL) chopped medjool dates
1/2 cup (125 mL) packed coconut palm sugar or sucanat
1 tsp (5 mL) vanilla
2 free-range eggs, beaten
Preheat oven to 325 F (160 C). Grease and line 8 in (20 cm) square cake tin.
Place carob chips in heatproof bowl and add butter. Melt mixture over pan of simmering water and then allow to cool, stirring occasionally.
In another larger bowl, combine all dry ingredients. When well mixed, use large wooden or metal spoon to beat in melted carob mixture, vanilla, and eggs.
Pour mixture into prepared cake tin. Level mixture and bake for 20 minutes or until firm around edges but still soft in centre. Remove from oven and allow to cool in tin. When cooled sufficiently and starting to firm up, remove from pan and cut into squares. Store in airtight container (if you can manage not to devour them all in one go!).
Makes 16 small squares.
Each square contains: 155 calories; 3 g protein; 10 g total fat (5 g sat. fat, 0 g trans fat); 15 g total carbohydrates (9 g sugars, 1 g fibre); 101 mg sodium
source: "Delicious Carob Creations", alive #378, April 2014
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.
This versatile salad featuring chickpeas in a bright, fragrant dressing, holds well in the fridge. Make it in advance or keep it for leftovers. Nigella seeds, also known as kalonji, lend a sweet, nutty flavour with an ever-so-slightly bitter edge that pairs perfectly with sweet potato’s sweetness. Chickpeas please! Chickpeas are a great source of dietary fibre; just 1 cup (250 mL) contains 42 percent of the recommended daily allowance. They’re also a very good source of manganese, which is important for calcium absorption and blood sugar regulation.
Wait, isn’t mousse all about egg whites? Turns out, aquafaba––the viscous liquid left over after cooking chickpeas––fluffs up pretty well, too. And no, it doesn’t make the mousse taste like chickpeas. Plus, you don’t need to worry about using unpasteurized eggs, and it’s vegan-friendly. To reduce the sugar content, skip the praline and simply toast the pecans. Aquafaba FAQ Why is my aquafaba only whipping to soft peaks? Depending on your chickpeas, the aquafaba could whip to stiff peaks or quit at soft peaks with liquid below. If it doesn’t fully whip, scoop off the fluffiest foam on top and leave any liquid. The result will just be a more coconut-forward mousse. What do I do if my whipped coconut cream coagulates and bubbles when I add the aquafaba? Don’t worry! It’s not a bad thing. The cream will just be heavier and more textured (again, not bad), so make sure you use it as the base layer of the mousse so as not to weigh down the ethereal pear mixture on top. If you just want the light-as-air pear mousse layer, you can skip the coconut milk entirely and fold all the aquafaba into the pear purée.