Chocolate, banana, chickpea and raisin flour-less cookies

Dear blog,
I’m sorry to admit that I’ve been cheating on you with Instagram. It’s just so quick and easy and I’ve not had the time to give you the love you deserve. Please accept this delicious and healthy cookie recipe I came up with as my apology! I’ll be back soon, I promise. Big kisses x

Ingredients

3/4 cup ground porridge oats
1/2 cup homemade peanut butter
1 can drained chickpeas
1 large banana
6 tbsp aquafaba
1 1/2 tbsp cocoa powder
1 tbsp agave nectar
1/8 tsp salt
1/2 tsp baking powder
1/3 cup raisins

Preheat the oven to 180°c and line 2 baking trays with greaseproof paper.

In a food processor blitz the oats to a fine consistency, then tip into a mixing bowl and set aside. Add the peanut butter to the bowl.

Open the can of chickpeas carefully and drain the aquafaba into a separate container. Tip the chickpeas and 3 tbsp of aquafaba, along with the banana, into the food processor and blitz until smooth. Add the remaining aquafaba, cocoa powder, agave nectar, salt and baking powder and mix until combined.

Scoop the chickpea mixture into the mixing bowl and gently stir in the oats and peanut butter. Add in the raisins and stir until they are well distributed.

Place a large spoonful of the mixture onto the baking tray and form into a cookie shape, repeating until all of the mixture is used up. I got 23 fat cookies.

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Bake for 18-20 minutes until the outsides have browned and are firm to the touch. Note however these will be quite soft cookies even when done, so don’t overbake!

Cool (or not, they’re also delicious hot!), eat, and store in an airtight container.

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Enjoy! 🙂

And I promise I’ll try to be back to business as usual soon!

Mostly healthy cake (less) pops! (or date and cashew cookies)

I love the post Christmas clearance bins at the supermarket! You find the strangest things at super cheap prices. For example last year I got an audio ear warmer (you know the type with the built in headphones) for only £2.50! This year I found a set of 3 Mickey Mouse cake pop cold moulds. And it seemed like the kind of thing that would be fun to use with a toddler.

However I would rather know I was feeding him something healthy and not just cake with frosting! Well, this time anyway, as even cake has its place 🙂

This recipe is based on my raw date cookies and would work just as well as cookies for a more grown up finish!

Ingredients:

1 cup unsalted cashews
1 cup dates
1/2 cup raisins
1/2 cup desiccated coconut
1/2 cup porridge oats
3 tbsps tahini paste
3 tbsps maple syrup
200g dark chocolate to finish

The mixture is made in a food processor. Start by blitzing the cashews until they’re fairly finely chopped. Then add the dates, raisins, coconut and porridge oats and blitz again until everything is well chopped and combined. Finally add the tahini paste and maple syrup and blend until the mixture sticks together.

Now comes the fun part: shaping! If you’d rather make cookies then simply roll a spoonful of the mixture into a ball, and flatten it into a cookie shape. Lay on a sheet of baking paper and chill in the fridge for an hour.

If you are using moulds, like we did, then fill the two halves of the mould, press together and carefully remove your beautifully shaped “cake” pop. Lay on a sheet of baking paper and chill for at least half an hour.

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Using a bain marie melt your chocolate and fully coat the pops. If you have lollipop sticks then make sure you insert them before coating with chocolate. There are great videos on YouTube showing how to do it. I couldn’t find any sticks so I used a spoon to place them in the bowl and drizzled over the melted chocolate. When they were coated I placed them back on the baking paper for the chocolate to set.

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I also used up the extra melted chocolate by coating some slices of banana. Yummy!

These pops have gone down well with everyone, so I’m sure they’ll become a regular in our house! Just chocolatey enough to be a treat, but basically healthy. A perfect combination 🙂

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