Chickpea muffins

 

Snacking on one of these will keep you energized throughout the day and it's quite easy to grab one if not two on the go. They are vegan... no eggs, no butter, no dairy and are mighty fulfilling with a carroty cake taste.  

Chickpea Muffins

-------------------------------------------------------------------------------

makes 8 muffins

1 can (540 ml) chickpeas, drained and rinsed

1/2 cup almond butter

1/4 cup maple syrup

1/2 teaspoon cinnamon

2 teaspoons vanilla extract

1/4 teaspoon salt

1/4 teaspoon baking powder

1/4 teaspoon baking soda

2 tablespoons rolled oats

2 tablespoon shredded coconut

Preheat oven to 350ºF (180ºC). Grease with coconut oil, or line the cups of a muffin tin with 8 muffin liners, so the muffins won't stick.

Add all the ingredients into a food processor and blend them all together until relatively smooth. Spoon the batter into the prepared muffin cups. Sprinkle rolled oats on top.

Bake in the preheated oven for about 20 minutes until cooked all the way through. You can check by inserting a toothpick into the centre of each muffin, the toothpick should come out clean without any wet batter sticking to it, the muffins are then done. Remove from the oven and allow to slightly cool on a wire rack. Enjoy!    

Notes: you can add raisins or cranberries to the batter once it is all blended together, if you wish. Store in an airtight container. 

Food Photo of the Day ~ Pancakes!

Seems like we just can't get enough of pancakes and even more so on Canada Day! What is that saying... Pile them high and watch them fly. Very true with a fluffy stack like this. Maple syrup with a light pat of butter is spot on. A great way to start the day. 


Happy Canada Day and stay safe everyone! - JD 
  

Food Photo of the Day ~ Pancakes!

To me, pancakes are the ultimate comfort food; and can be dressed up in many ways. They may be sweet or savoury, depends on how you like them. Which ever way you enjoy them you can not deny their comfort food status.  

When I have plenty of things that need to be done; I find it refreshing to take the time and whip up a few pancakes to recharge and bring a sense of serenity. Plus, if there are leftovers and there always are, then they are devoured by my kids and my husband. Which is a welcoming bonus for them and me! 

There is plenty of sunshine out and about. Colder today as I muddle along... - JD       

Peach Cake

This cake is great when summer is ending and fall is beckoning. All the fuzzy warmth of summery peaches and just enough spice flavour to know fall that is around the corner.  

Peach Cake

----------------------------------------------------------

1/2 cup sour cream

1/2 cup caster sugar

3 large eggs

1/2 cup vegetable oil

1 teaspoon maple flavouring

1 1/2 cup unbleached all purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1 teaspoon British mixed spice

1/2 teaspoon ground cinnamon

approximately 6 to 8 peaches peeled, pitted and sliced

cinnamon sugar, for sprinkling

maple syrup, for drizzling 

Pre heat oven to 350ºF. Grease and flour a round cake tin and line the bottom with baking parchment paper.

In a bowl combine the flour, baking powder, salt, mixed spice and ground cinnamon. Set aside. Dice half of the sliced peaches, reserving the remaining slices of peaches. Gently fold the diced peaches into the flour mixture.  

In another large bowl whisk together the sour cream, sugar, eggs, oil and maple flavouring until well blended and smooth. Add the flour peach mixture to the wet ingredients and fold... stir until combine. Pour the batter into the prepared baking tin, smooth the top and place the remaining peaches on top of the batter and sprinkle with cinnamon sugar. Bake in the preheated oven for 40 to 55 minutes or until the edges are golden brown and a toothpick inserted into the centre of the cake comes out clean.

Allow the cake to rest in the cake tin, on a wire rack, for about 20 minutes. During this time, using a toothpick, poke random holes into the top of the cake then drizzle maple syrup over the cake. Be generous however not heavy handed as you want to infuse the cake not soak it. After the 20 minutes carefully remove from the tin and allow the cake to cool further on the wire rack.    

Food Photo of the Day ~ Blueberry Pancakes and Pizza

A nearly perfect Canada Day... unfortunately it rained for most of it however celebrations throughout E-town were not dampened by the wet weather. We started out the morning with these fluffy blueberry pancakes with maple syrup.

And... we ended our day...

... with a homemade Canadian pizza loaded with Canadian bacon, spicy salami, peppers, field mushrooms, barbeque sauce, olives and Canadian Cheddar, of course! 

Hope everyone who celebrated Canada Day had a nice one, like us! - JD    

Chickpea Chocolate Chip Cookies

I have posted a chocolate chip cookie recipe before using chickpea flour however this recipe is slightly different than that one. This recipe uses chickpeas and the cookies are more soft and chewy in texture. With the help of a blender you will have these delicious cookies whipped up in no time.   

Chocolate Chip Cookie 

---------------------------------------------------------

1 can (15oz) chickpeas, drained

1/3 cup peanut butter

1/2 cup oat flour

1 teaspoon baking powder

1/4 cup maple syrup

1/2 teaspoon vanilla extract

2 tablespoons milk or soy milk

1 cup mini chocolate chips or 1/2 cup regular chocolate chips

Preheat oven to 350ºF. Line a baking tray with baking parchment paper and set aside.

Place the drained chickpeas, peanut butter, oat flour, baking powder, maple syrup, vanilla extract, and milk into a blender and blend until a smooth dough has formed.  

Place the dough into a medium bowl and stir in the chocolate chips. Once the chocolate chips have been mix into the dough. Use a dessert spoon to drop the dough on to the prepared baking tray. Use a knife to help lift the dough off the spoon as it may be quite sticky and tacky. Gently press down with the back of the spoon, or another spoon if you wish but why create more dishes to wash. Repeat until all the dough has been used. 

Bake in the preheated oven for 12 to 15 minutes or until nicely browned on the bottom. Remove the tray from the oven and gently press the tops of the cookies down with the underside of a lifter/spatula or fork. Let rest on the cookie sheet for 2 minutes then transfer to wire racks to continue cooling. Repeat until all the dough has been used. 

Notes: I made about 22 cookies.

Hope everyone had a good weekend! - JD   

Free For All Friday Night Dinners

Usually the other days of the week, for dinner, are planned with thought however I wanted to make Friday's free from that. So I invented Free for All Fridays. It is a way of having something more casual for dinner with not too much planning or fuss. This time my son, the elusive kitchen crusader, made the suggestion of beans on toast. Simple however his version pictured here has baked beans drizzled with Canadian maple syrup, topped with cooked streaky bacon, and melted cheese on top. Stodgy goodness worth every bite. Beans on toast is one of those meals that it is what it is and it is how you make it. 

Enjoy the weekend everyone! - JD