Cinnamon Chickpea Blondies

I love cinnamon; it's one of my favourite spices. I often use it in baking, cooking and sprinkled into my morning porridge.

I've never made blondies before - didn't really know what they were until recently - but as I've been using aquafaba (bean liquid) as an egg replacement for many recent posts, I am also discovering lots of new recipes that use chickpeas. This recipe below is from a vegan website - Veggie Inspired Journey.

Blondies are just like traditional chocolate brownies but substitute vanilla for the cocoa used in brownies - hence the 'blonde' in their name! I adapted it slightly, replacing the sugar with flaxseed meal and reducing the amount of liquid sweetener, and not bothering with the walnuts, adding a few more oats instead. The recipe is really simple; just blend everything in a food processor.

They don't contain any oil or dairy and make a nice alternative sweet treat to chocolate.

Cinnamon Chickpea Blondies
Makes 9

Ingredients:
- 420g / 15oz / 1 can chickpeas, drained
- 128g / 8tbsp cashew butter
- 40g / 1.4oz oats
- 40g / 6tbsp flaxseed meal
- 80g / 4tbsp agave nectar OR honey
- 1.5tbsp cinnamon
- 1tsp vanilla
- 1/2tsp baking powder
- 1/4tsp baking soda

Method:

• Combine all the ingredients in a food processor and purée until smooth.
• Pour the batter into an 8x8 baking dish, lined with parchment.
• Bake in the oven at 175C / 350F for 30 minutes.
• Remove from the oven; the blondies will continue to firm up while cooling.
• Cool on a wire rack and slice into squares. ENJOY!

Nutritional Information:

Butternut Squash Hummus

Further to my Butternut Squash Risotto dish posted earlier this month, this is another recipe that uses roasted, then blended squash. Why not make the two recipes together whilst the oven is hot and the food processor has squash mixture in it?

As an autumnal version to my classic hummus, which also contains chickpeas, tahini and lemon juice, this has the added tastiness of butternut squash.

I have been on a roll with butternut squash, sneaking it into all kinds of things. My favourite recipes so far include this hummus, the risotto, muffins and soup.

Butternut Squash Hummus
Makes 8 (80g serving)

Ingredients:
- 420g / 15oz butternut squash, skin on, deseeded and roughly chopped
- 1tsp ground black pepper
- 1tsp onion powder
- 1/4tsp garlic powder
- 1tsp cumin
- 1tsp coriander
- 420g / 15oz / 1 can chickpeas, drained with liquid reserved
- 30ml / 2tbsp lemon juice
- 30g / 2tbsp tahini
- 120ml / 4floz aquafaba (chickpea liquid)

Method:

• In a bowl, coat the squash with black pepper, onion powder, garlic powder, cumin and coriander.
• Roast squash in the oven at 210C / 410F for 30 minutes, until soft.
• Put all ingredients into a food processor and blend until creamy.
• Serve with chopped veg or spread on rice cakes. Enjoy!

Nutritional Information:

Pizza Hummus

Traditional flavours of a margarita pizza: tomatoes, cheese (in the form of nutritional yeast) and herbs all mixed with chickpeas to make this pizza hummus. I didn't add any oil in this hummus version, instead using aquafaba (the liquid from the chickpeas). After it's been refrigerated for a few hours it is quite thick - perfect for spreading on rice cakes or toast - but it can be watered down further by adding a little more lemon juice or water during the blending process.

Pizza Hummus
Makes 6 (65g per serving)

Ingredients:
- 420g / 15oz / 1 can chickpeas (drained but reserve 1/4cup liquid)
- 60ml / 4tbsp chickpea liquid
- 1tsp oregano, dried
- 1tsp basil, dried
- 1/4tsp onion powder
- 1/4tsp garlic powder
- 15ml / 1tbsp lemon juice
- 33g / 2tbsp tomato paste
- 8g / 1tbsp nutritional yeast

Method:

• In a food processor, blend all ingredients together.
• Spoon into a container and refrigerate. 
• Serve with chopped veg, baked corn tortillas, and/or rice cakes. ENJOY!

Nutritional Information:

Miso Hummus

A different take on traditional hummus. Instead of adding oil, I used miso paste, which dramatically reduces the fat content but still retains a unique flavour. It's really quick and easy to make. Simply combine chickpeas, miso and lemon juice.

I enjoy making miso soup as well as adding miso to rice dishes (see recipes below). It's a great seasoning, traditionally used in Japanese cooking, and produced by fermenting soybeans. The 'Miso and Easy' variety I buy is in bottle form, instead of tubs containing thicker pastes. Miso paste easily be thinned by adding warm water.

Miso Soup
Miso Green Tea and Ginger Tofu Soup
Miso Black Bean Rice Mix

Miso Hummus

Makes 5 (60g serving)

Ingredients:

- 450g / 16oz / 1 can chickpeas, drained, except 1tbsp / 15ml liquid

- 24g / 4tsp miso paste

- 3tbsp / 45ml lemon juice

- 1/4tsp garlic powder (optional)

- ground black pepper (optional)

Method:

In a food processor, blend together the chickpeas, bean juice, miso paste, lemon juice and garlic powder (if desired) until smoothly combined. 

Pour into a container and grind black pepper on top.

Serve on rice cakes or with chopped vegetables. ENJOY!

Nutritional Information:

On-the-Go Snacks - Savoury

Further to my On-the-Go Snacks sweet blog post, below are 10 savoury recipes.

These snacks or light lunch options can be easily prepared in advance, divided into portions and stored in the fridge until needed. They can be enjoyed cold so there's no need to reheat and eaten right out of the container. Perfect for when I'm on-the-go. Just remember a spoon or fork!

A full list of snacks can be found here.

On-the-Go Snacks - Savoury

Avocado and Tuna Salad

Cauliflower and Courgette Bake

Cauliflower Omelette

Kale Crisps

Low Calorie Coleslaw

Miso Black Bean Rice Mix

Quinoa Kale Kidney Bean Salad

Roasted Chickpeas

Simple Trail Mix

Vegetable and Quinoa Stir Fry

Chickpea Curry

This vegetarian curry contains kale, mushrooms and tomatoes - similar to my Moroccan Mushrooms and Chickpea dish.

Any green vegetables can be added to this curry. The combination of spices gives the curry a kick and plenty of flavour.

Chickpea Curry
Makes 4
Click HERE for a printable recipe card.

Ingredients:
- 160g / 6oz onion, chopped
- 2 cloves garlic, chopped
- 800g / 28.5oz / 2  cans diced tomatoes, no added salt
- 1tsp ground ginger OR 15g / 3tbsp fresh ginger, chopped
- 1tsp cumin
- 2tsp coriander
- 1tsp turmeric
- 1tsp red pepper flakes
- 425g / 15oz / 1 can chickpeas, drained
- 225g / 8oz mushrooms, chopped
- 85g / 3oz peas
- 110g / 4oz / 3 stalks celery, chopped
- 140g / 5oz green pepper, chopped
- 240ml / 8floz water
- 16g / 2tbsp cornstarch
- 80g / 3oz spinach OR kale

Method:
In a pan sprayed with cooking spray, cook the onion, garlic and spices for 2-3 minutes.

Add the tomatoes. Cook for another 2-3 minutes. Add in the chickpeas, mushrooms, peas, celery and pepper, along with one cup (240ml) water. Bring to the boil and then simmer for 20 minutes.

Stir in the cornstarch and the kale. Cook for another 5 minutes.

Serve with cauliflower rice, brown rice or quinoa. Or simply by itself. ENJOY!
Click HERE for a printable recipe card.

Nutritional Information:

Beetroot Hummus

I'm becoming quite adventurous when it comes to the different variety of beans I can use to blend into hummus. Not to mention the added ingredient of beetroot for this recipe below. It's just like traditional hummus but the beetroot gives an alternative taste, not to mention the crazy colour too - all 100% natural even though it looks worryingly artificial!

I think I will do a summary post of all the different kinds of hummus I've made. First I want to make a white bean (butter bean) dip and then the hummus collection will be complete - at least for the time being!

Beetroot Hummus
Makes 6 (60g serving)

Ingredients:
- 56g / 2oz beetroot, drained if canned
- 440g / 15.5oz / 1 can chickpeas, drained (except 1tbsp)
- 1 clove garlic, chopped
- 15ml / 1tbsp bean juice
- 15ml / 1tbsp oil
- 45ml / 3tbsp lemon juice
- pinch cayenne pepper (optional)

Method:
Combine all ingredients in a food processor and blend until smooth.

Serve with chopped vegetables or spread on rice cakes or crackers. ENJOY!

Nutritional Information:

On-the-Go Snacks - Sweet

I am always eating! One of the difficult things about this fact is planning ahead and ensuring I have sufficient, appropriate and healthy foods (and drinks) throughout the day. It does take time, effort and preparation. If I didn't do this, I'd end up wasting money - and making poor nutritional choices - at supermarkets and cafes grabbing snacks to keep me going when I'm out and about.

Below are my top 10 recipes for 'sweet' on-the-go snacks. Another blog post coming soon will feature 'savoury' snacks.

A full list of snacks on my blog can be found here.

On-the-Go Snacks - Sweet

Apricot Oat Slice

Banana Oat Energy Bars

Banana Walnut Bran Bread

Beetroot Brownies OR Courgette Brownies

 

Black Almond Fudge

Chia or Flaxseed Lemon Bread

Chocolate Chickpea Dough Ball Cookies

Oatmeal Energy Bars

Peppermint Chocolate Squares

Sunshine Muffins

Cauliflower and Chickpea Soup

It still seems cauliflower is the the new kale! I'm happy to hear this as I have another cauliflower recipe: Cauliflower and Chickpea Soup!
This spices used in this soup are taken from my Roasted Chickpea recipe. I'm sure any combination of spices (cumin, paprika, chili powder) will taste great when mixed with vegetables and roasted in the oven.

I kept the sodium count low by only using one cup broth and 3 cups water. However, any amount of broth, water, milk can be used depending on the desired soup thickness.

Cauliflower and Chickpea Soup
Makes 4
Click HERE for a printable recipe card.

Ingredients:
- 700g / 25oz cauliflower, cut into florets
- 1tsp olive oil
- 2tsp cumin
- 1tsp ground coriander
- 1/2tsp chili powder
- 1/2tsp paprika
- 420g / 15oz / 1 can drained chickpeas
- 1tsp olive oil
- 2tsp cumin
- 1tsp ground coriander
- 1/2tsp chili powder
- 1/2tsp paprika
- 1tsp olive oil
- 110g / 4 oz onion, chopped
- 2 clove garlic, chopped
- 240ml / 8floz chicken or vegetable broth
- 720ml / 24floz water
- 240ml / 8floz almond milk, unsweetened
- ground black pepper (optional)

Method:
In a bowl, combine the oil and spices. Add the cauliflower florets to the bowl and mix together. Place the florets on a baking tray and roast for 40 minutes at 200C/400F, turning half way through.

Do the same for the chickpeas: combine all the ingredients and place on a baking tray. Roast for 30 minutes at 200C/400F. Half way through, take the chickpeas out of the oven and shake the tray.

Meanwhile, in a large pan, heat the oil and then cook the onions and garlic for 5 minutes. Add the broth and water and warm through. Once the cauliflower and chickpeas are fully roasted, add the cauliflower to the broth.

Blend until smooth, stir in a cup (240ml) almond milk and/or additional water if too thick.
Add the roasted chickpeas to the soup and grind black pepper to serve. ENJOY!

Click HERE for a printable recipe card.

Nutritional Information:

Red Kidney Bean Hummus

This hummus/dip recipe is just like my original hummus - which uses chickpeas - but I used a can of red kidney beans instead.
Other varieties I've previously made use black beans, black-eyed peas and cannellini beans (aka white kidney beans).

Red Kidney Bean Hummus
Makes 5 (65g per serving)

Ingredients:
- 440g / 15.5oz / 1 can red kidney beans
- 15ml / 1tbsp bean juice
- 15ml / 1tbsp oil
- 45ml / 3tbsp lemon juice
- 1tsp paprika

Method:

Drain the can of kidney beans, retaining 1 tablespoon of juice.

Add all ingredients to a food processor and blend together.

Spoon into a container for storage.

Serve with chopped vegetables or baked corn tortillas. ENJOY!

Nutritional Information: