There’s no Indie Showcase this week, instead, I thought I’d share another great recipe with you.
We are both very partial to a biscuit (or two) and I make several varieties, Sourdough Digestives, Chocolate and Orange Sourdough Cookies, Jammie Dodgers etc but they all have one thing in common, a lot of sugar.
So when I saw the recipe for these little beauties I thought it might be slightly less calorific but just as tasty. I have modified it slightly to fit in with what I had available, the beauty is that it could be very flexible.
You will need,
A 400g Tin of Chickpeas, drained and rinsed,
160g Nut Butter (I used home-made Walnut),
20g Agave Syrup, you could use Golden Syrup or honey,
Pinch Salt,
10g Vanilla Bean Paste,
1 Tsp Bicarb.
And basically you just blend the whole lot together into a fine batter.
Add 75g Chocolate Chips and mix again, then separate into small balls and put onto a lined baking sheet. There are 13 there but you could easily make 15 or 16.
Flatten them out and bake at 160°C in a fan oven for 10-15 minutes until golden.
Leave them to cool, they don’t go very crunchy but maintain a chewy centre.
Now for the good part; you can substitute the Walnut Butter for any nut butter you like, so Peanut, Almond or Cashew are all a possibility. And the chocolate chips could be swapped for raisins, dried cranberries or sour cherries. Or why not try adding a little instant coffee powder to the Walnut variation. As they say ‘the possibilities are endless.’
I will investigate a savoury version in the near future.
Now all you have to do in enjoy it. I’ll be back on Saturday with some more thoughts from self-isolation. Stay safe everyone.
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