Chickpea Blondies
210g* cooked chickpeas, drained
85g (1/3 cup) homemade peanut butter
1/2 tsp salt
100g (1/2 cup) unrefined light brown sugar
30g (2 tbsp) applesauce
28g (1/4 cup) ground flaxseed
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp vanilla extract
Chocolate chips
*I cooked 100 grams of dried chickpeas and got 210 grams cooked. 100g dried should equal 240g cooked, but, well, hm, not for me, I guess. It's not that bad if you add 30 grams more or less though. If you are lazy, feel free to use 1 can of chickpeas.
1) Preheat oven to 180C / 350F. Lightly grease a loaf pan or use a silicone loaf pan (which I prefer).
2) In your food processor, add chickpeas and pulse until smooth. Add peanut butter, salt, brown sugar, applesauce, ground flaxseed and pulse again until well combined. Scrape down the sides. Add baking powder and baking soda and pulse again until combined.
3) Spread into the baking pan and sprinkle a handful of chocolate chips on top, slightly pressing them down. (You can mix in more chocolate chips if desired. I only sprinkled the top to make these healthier).
4) Bake for 20-25 minutes. Remove from the oven and let cool before cutting into squares.
Recipe by collecting memories
Peanut Noodles with Vegetables
1 tbsp oil
1 small onion, chopped
1 clove garlic, minced
1/4 tsp ground ginger
1/4 tsp salt
150g (5.3oz) frozen mixed vegetables, cooked and drained
65g (2.3oz) noodles
1 tbsp (16g) salted peanut butter
1 tbsp water
1 tbsp Teriyaki sauce
1) First, make the peanut sauce. In a small bowl, mix together peanut butter, Teriyaki sauce and water. Set aside.
2) Cook noodles according to directions. Drain and set aside.
3) Heat oil in a pan and add onions and garlic. Cook until soft and lightly browned. Add ginger, salt and vegetables. Stir-fry for a few minutes. Add noodles and peanut sauce and continue stir-frying for another 1-2 minutes. Serve immediately.
Serves 1
Recipe by collecting memories
Peanut Butter Garlic Noodles
140g (5oz) rice noodles
2 tbsp (32g) peanut butter
1 tbsp (15ml) Teriyaki sauce
1 clove garlic, minced
1/4 tsp salt
1 tbsp water
1) In a small bowl, mix together peanut butter, Teriyaki sauce, water, garlic and salt. Set aside.
2) Cook noodles according to directions. Drain well.
3) Mix noodles with peanut sauce and sprinkle some chopped roasted peanuts on top. Serve immediately.
Makes 2 small servings
Recipe by collecting memories
Homemade Peanut Butter
1 cup (250g) shelled peanuts
1/2 tsp salt
1) Place peanuts in a pan and set over high heat. After a few minutes, they should start browning. Once they do, shake the pan every 20-30 seconds so they don't burn. You may need to reduce the heat a little bit. Once browned, remove from heat and let cool.
2) Place them in a food processor and pulse the peanuts until ground. You can add the salt at this point.
3) Process until they start looking gritty and scrape down the sides. Keep processing and you will see how they start turning into glossy butter. Add some honey/maple syrup/agave nectar or any other sweetener, if desired.
4) Transfer to a jar and refrigerate.
Recipe by collecting memories
Goat Cheese Potato Ravioli with Garlic and Dill
Dough:
187g (1 1/2 cup) flour
2 large eggs
1/2 tsp salt
Filling:
340g (12 oz) potatoes
15g (0.5 oz) fresh dill, chopped
3 cloves garlic, minced
115g goat cheese
3/4 tsp salt
1) To prepare the dough, place flour and salt into a large bowl. Crack in the eggs and mix with a fork. When it starts coming into a ball, continue kneading with your hands. It should be smooth, soft but not sticky. Wrap into plastic wrap and refrigerate for about an hour.
2) To make the filling, peel the potatoes and boil them in a lightly salted water. Let cool completely and mash with a fork. Mix in the dill, garlic, goat cheese and salt. Set aside.
3) Roll out the dough into about a 2-3 mm (1/8 inch) thick rectangle on a lightly floured surface. Cut into 7-8cm (3 inch) squares (I got 18 large ravioli).
4) Take about one tablespoon of the filling and roll into a ball. Flatten a little bit and place on a square. Top with another square and seal the edges using your fingertips. Repeat it with the remaining dough and filling.
5) Bring a large pot to boil. Add a pinch of salt. Add a few ravioli into the boiling water and cook for 6-8 minutes or until soft. Drain.
6) To make fried ravioli, heat some butter in a large skillet. Fry each ravioli on both sides until brown and crispy. Serve plain or with some sour cream.
Recipe by collecting memories
