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:

Pumpkin Chocolate Cake

As it's October, and the seasons are changing, pumpkins are beginning to appear in supermarkets as well as on door-steps and in lattes! The beauty of stocking canned pumpkin purée in my pantry means I can cook and bake with it all year round. A particular favourite meal is my Pumpkin, Kale, Ginger, Tofu Curry.

In the past I've made chocolate brownies using pumpkin and also a gooey chocolate fudge cake which is gluten, dairy and grain free. I wanted to combine both recipes and adapt them slightly to get a soft chocolaty cake with less fats than the pumpkin brownie and less sugar than the fudge cake. The brownie recipe uses more nut butter and coconut oil than the recipe below and the fudge cake has a high sugar content due to the chocolate sauce drizzled on top.

The brownie recipe also calls for flax-egg but I used aquafaba (chickpea liquid) instead and added the dry flaxseed to the flour, thus reducing the amount of flour needed by a quarter. If flaxseed is not to hand, a whole cup (120g) of flour or oat flour can be used.

If served with ice cream (frozen bananas), this would be an excellent dessert!

Pumpkin Chocolate Cake
Makes 8

Ingredients:
- 32g / 2tbsp nut butter (I use cashew or almond butter)
- 15ml / 1tbsp coconut oil, melted
- 20g / 1tbsp agave nectar OR honey
- 45ml / 3tbsp aquafaba / bean liquid
- 160g / 6oz pumpkin purée
- 1tsp vanilla extract
- 90g / 3oz flour (I use whole wheat)
- 26g / 4tbsp flaxseed meal
- 20g / 4tbsp cocoa powder, unsweetened
- 1tsp baking powder
- 1/2tsp cinnamon
- 40g / 1.4oz dark chocolate, chopped OR chocolate chips

Method:

• In a bowl, combine nut butter, coconut oil, honey, aquafaba, pumpkin and vanilla.
• In another bowl, mix together the flour, flaxseed, cocoa, baking powder and cinnamon. 
• Fold the dry ingredients into wet ingredients and stir until well mixed. 
• Stir in the chopped chocolate (or chips).
• Spread the mixture in an 8x8 baking tray or loaf tin and bake for 30 minutes at 175C / 350F.
• Allow to cool on a wire rack before slicing. ENJOY!

Nutritional Information:

Nutty Tofu

We all know tofu is an excellent source of protein - just like meat, but without the cholesterol and animal fats (I'm thinking of red meats in this instance). In addition, it's great at absorbing liquids and flavours so it's ideal to add to any kind of sauce or marinade based dish.

Miso paste, soy sauce, spices such as cumin, turmeric and paprika are my favourite flavours to combine with tofu. This recipe has a variety of flavours: sweet (honey), savoury (soy sauce), nutty (nut buter) tart (vinegar) and spicy (red pepper flakes) flavours.

It was the first time for me to mix nut butter with tofu but I'll definitely be making this again. Besides the marinade time - one hour is ideal - it's a really simple and quick recipe. The tofu is great grilled on the BBQ or on the stove-top. I like to eat it with green vegetables or on top of a salad.

Nutty Grilled Tofu
Makes 4

Ingredients:
- 335g / 12oz tofu, firm
- 60ml / 4tbsp soy sauce, light
- 40g / 2 tbsp honey
- 30ml / 2tbsp vinegar (I use apple cider)
- 64g / 4tbsp nut butter (I use cashew or almond butter)
- 2tsp red pepper flakes
- 1 clove garlic, chopped

Method:

• Drain and slice the tofu.
• Mix all the remaining ingredients together.
• Marinade the tofu slices in a zipped-bag or sealed container for at least 30 minutes.
• Cook the tofu with the marinade for 10 minutes, flipping the slices halfway through.
• Serve with green vegetables or add to a salad. ENJOY!

Nutritional Information:

Banana Chocolate Mousse

This rich mousse can be made with pumpkin or sweet potato puree. It is naturally vegan, gluten free, low sodium, cholestrol free, high fibre, and dairy free.

The sugar content is high per serving but this is due to the natural sweetness from the bananas and dates; there are no added sugars.

It can be used as a simple pie filling when poured on top of a cashew pie base or almond pie crust. Or, fresh fruit can be added to make an easy parfait!

Banana Chocolate Mousse
Makes 4

Ingredients:
- 400g / 14.5oz banana
- 40g / 1.4oz dates, pitted, soaked and drained
- 28g / 1oz nut butter
- 180ml / 6floz almond milk, unsweetened
- 40g / 8tbsp cocoa powder, unsweetened
- 20g / 3tbsp flaxseed meal
- 1tsp vanilla extract
- 1/2tsp cinnamon

Method:
In a food processor, blend together the banana into a purée.
Add all the other ingredients and blend.

Spoon in dishes and refrigerate for several hours before serving. ENJOY!

Nutritional Information:

Chocolate Fudge Cake

This chocolate fudge cake is gluten, dairy and grain free. I can't remember the last time I ate such a delicious gooey chocolate cake that was healthy - or at least healthier than store-bought or restaurant versions!

The unconventional ingredients are flaxseed and pumpkin puree.

A little nut butter or a tbsp coconut oil and egg (or aquafaba for an egg-free version) are mixed with cocoa powder and honey. I also added in a small amount of chopped dark chocolate. The icing on the cake (quite literally) is some confectioners sugar (icing sugar) and a small amount of cocoa powder.

I came across this recipe from the Top With Cinnamon Blog. I usually adapt the ingredients and/or method a little but this recipe was perfect so besides the measurements (I reduced the # of tbsps of honey), I followed along diligently. That being said, the second time I made this cake, I did use coconut oil instead of cashew butter. The nutritional content for an ounce of cashews is very similar to a tablespoon of coconut oil.

The urge to eat two pieces of cake - one after the other - was incredibly difficult to resist, especially as it was warm and sticky whilst cooling from the oven. At only 148 calories per slice, it wouldn't have been terribly gluttonous! If compared to the Betty Crocker cake mix that can be purchased from the supermarket, one slice of this cake is 280 calories and contains a questionable mix of ingredients.

Betty Crocker Chocolate Fudge Cake Mix

Chocolate Fudge Cake

Makes 8 squares/slices

Ingredients:

- 52g / 8tbsp flaxseed meal
- 40g / 8tbsp cocoa powder, unsweetened
- 1tsp baking soda
- pinch of salt (optional)
- 1tsp vanilla extract
- 1 egg, beaten OR 45ml / 3tbsp aquafaba/bean liquid
- 80g / 4tbsp honey OR agave nectar
- 150g / 5.4oz pumpkin puree
- 28g / 1oz cashew butter OR 15ml / 1tbsp coconut oil
- 30g / 1oz dark chocolate, chopped OR chocolate chips
- 15g / 2tbsp confectioners sugar / icing sugar
- 2g / 1tsp cocoa powder, unsweetened
- 1tsp almond milk OR water

Method:

• Stir together the flaxseed, cocoa, baking soda and salt in a bowl.
• In a jug, whisk together the vanilla, egg (OR 3tbsp aquafaba), honey, pumpkin purée and cashew butter (OR 1 tbsp coconut oil) with a fork. 
• Pour into the dry ingredients and mix until well combined.
• Pour into a loaf pan lined with parchment. 
• Scatter the chocolate and push into the batter. 
• Bake in the oven at 175C/350F for 30-35 minutes.
• Stir together the confectioners sugar / icing sugar and cocoa powder, then stir in almond milk or water.
• Spoon over the cake whilst it is cooling. 
• Cut into 8 squares or slices.
• ENJOY whilst warm and gooey!

Nutritional Information:

Chocolate Chickpea Dough Ball Cookies

It's hard to imagine a cookie recipe that doesn't use any butter, flour or refined sugar. However, I adapted this chocolate chickpea cookie recipe that originally required peanut butter. I don't eat peanut butter and have no problems substituting it for cashew butter which I find tends to be just as creamy and nutty! The original version is here.

I first tried this recipe with almond butter, and mentioned it in my Nuts about Almonds blog post. They tasted great, a bit like eating chocolate hummus, but making almond butter takes its toll on my food processor. I find cashews are a little less resistant when turning them into a paste!

If I go on an early morning run, I eat one dough ball cookie with my morning cup of tea. I don't need a full bowl of porridge but find it hard to run on an empty stomach. Therefore, these cookies are perfect - just the right amount of nutrition to set me up - and their soft doughy texture make them ideal to eat first thing, just after waking up.

Obviously they are not the same as regular chocolate chip cookies, like Chips Ahoy, but that's a good thing! These cookies only have a few ingredients, unlike Chips Ahoy which have the following:

UNBLEACHED ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE {VITAMIN B1}, RIBOFLAVIN {VITAMIN B2}, FOLIC ACID), SEMISWEET CHOCOLATE CHIPS (SUGAR, CHOCOLATE, COCOA BUTTER, DEXTROSE, SOY LECITHIN), SUGAR, SOYBEAN OIL, PARTIALLY HYDROGENATED COTTONSEED OIL, HIGH FRUCTOSE CORN SYRUP, LEAVENING (BAKING SODA, AMMONIUM PHOSPHATE), SALT, WHEY (FROM MILK), NATURAL AND ARTIFICIAL FLAVOR, CARAMEL COLOR. CONTAINS: WHEAT, SOY, MILK

Likewise, Pillsbury Chocolate Chip Cookies (Refrigerated Dough), also contains a vast mix of ingredients. My chickpea version has more fiber and protein, and less sugars and fat than the branded options above.

Chocolate Chickpea Dough Ball Cookies

Makes 12 cookies

Click HERE for a printable recipe card.

Ingredients:

- 420g / 15oz / 1 can drained chickpeas, rinsed and patted dry with paper towel
- 56g / 2oz cashews, blended into butter/paste
- 40g / 2tbsp honey
- 1tsp vanilla extract (optional)
- 1tsp baking powder
- 56g / 2oz dark chocolate, chopped OR chocolate chips

Method:
In a food processor, blend together the chickpeas, cashew butter, honey, vanilla extract and baking powder to get a smooth mixture.

Stir in the chopped dark chocolate or chocolate chips. The mixture should be thick and sticky.
With wet hands, form 12 small balls and place on a baking tray, lined with parchment or sprayed with cooking spray.

Bake at 175C / 350F for 10-13 minutes. They will still be soft when they come out of the oven.
The dough balls will not set like regular cookies. ENJOY!

Click HERE for a printable recipe card.

Nutritional Information:

Oatmeal Energy Bars

I was reluctant to call these oat bars 'oatmeal energy bars' as all food could be labelled as 'energy'! It's true that carbohydrates from oats, sugars from dried cranberries, fats from almonds and cashews, and protein and fiber from flaxseed all give a person energy. However, almost all food and drink contains calories that can be used as a source of energy. A chocolate bar could be named an energy bar and a slice of pizza could be called an energy slice. One has to consider the ingredients and quantity in a serving in order to determined whether or not food is healthy and beneficial to a person's body.

The recipe below is fairly simple and delicious. The only job that requires a little effort is turning the cashews into cashew butter or paste. A food processor is required for this task. Nut butter can be purchased from a supermarket but they sometimes contain additional ingredients like oil which is not really necessary. Simply add the cashews to a food processor and mix until a paste is formed.

The picture below shows the various stages of the cashew butter. Be patient and persevere. It's not as time consuming and tough on the blender as making almond butter. It's tempting to add liquid like water or oil but I resisted and the cashews were slowly transformed into a smooth paste.

Depending on my 'energy' requirements, I usually cut these bars into 6, 8 or 12 pieces. I think the ideal serving is eight. When cut into six bars, each one is very filling and contains almost 350 calories; great for a long bike ride or day hike. Twelve bars are ideal for mid-morning or mid-afternoon snacks, containing 170 calories) and can easily be eaten on the go. However, they are so delicious that one twelfth sometimes doesn't feel like enough. Eight squares provide 250 calories each which make a great pre- or post-workout snack.

Regardless of size, each energy bar has a gooey, soft texture (like a cliff bar), thanks to the oats and cashew butter, with sweetness from the cranberries and the honey, plus crunch from the chopped almonds.

Oatmeal Energy Bars
Makes 6, 8 or 12
Click HERE for a printable recipe card.

Ingredients:
- 160g / 5.7oz oats
- 26g / 4tbsp flaxseed
- 56g / 2oz almonds, chopped
- 40g / 1.4oz cranberries, dried
- 1/4tsp cinnamon
- 112g / 4oz cashews, blended into butter/paste
- 15ml / 1tbsp water
- 80g / 4tbsp honey

- 1tsp vanilla extract

Method:
Combine dry ingredients (oats, flaxseed, almonds, cranberries and cinnamon) in a bowl.

In a food processor, blend the cashews to form a buttery paste. There's no need to add liquid, just keep blending.

In a pan or microwaveable bowl, slowly heat the cashew paste, water, honey and vanilla extract to combine all ingredients. This helps make a smoother mixture which is easier to blend with the dry ingredients.

Stir the wet and dry ingredients together until well mixed. Use your hand to combine if desired.

Pack firmly into a baking pan. I used a loaf tin but an 8x8 tin will also work.

Chill for a few hours, then cut into 6, 8 or 12 slices/squares. ENJOY! 

 

Click HERE for a printable recipe card.

Nutritional Information:

Oatmeal Energy Bars - 8 Bars

Oatmeal Energy Bars - 6 Bars

Oatmeal Energy Bars - 12 Bars