Month: March 2017

Banana Chocolate Chip Chickpea Muffins (Gluten Free/ Grain Free/ Vegan/ Dairy Free/ Nut Free)

How is everyone doing? Spring is finally here, by the calendar anyway. Unfortunately it may not be by the weather…. I am trying to be very optimistic that spring will be arriving sooner than later. It does keep pretending to be here. I will be ecstatic when it is here for real!!!

So, I have been playing with garbanzo bean flour… Or as some people call it chickpea flour. Whatever name you would like to call it, it is a healthier alternative than rice flour. As you know, I use brown rice flour instead of white because it is a healthier whole grain flour. I LOVE my treats! Anything I can do to make them healthier, I will do. That is why I am now playing with chickpea flour. It is grain free and full or protein as well as fiber. That is a win win in my book. I love the end product with these muffins.

Do yourself a favour, do not try the batter before it is cooked. I know, now you are going to. Save yourself! Before the chickpea flour batter is cooked, it tastes horrible. Haha, I know you’re going to try…After it is cooked, it is delicious!!

Banana Chocolate Chip Chickpea Muffins (Gluten Free/ Grain Free/ Vegan/ Dairy Free/ Nut Free)

2 c. garbanzo bean flour (chickpea flour)

1/2 c. ground flax

3/4 c. palm sugar (or desired sweetener)

1 1/2 tsp. baking powder

1 1/2 tsp. baking soda

1/4 tsp. sea salt

4 medium mashed bananas (approx. 1 1/4 c.)

1/2 c. coconut oil

1/2 c. unsweetened apple sauce

1 Tbsp. lemon juice

1 tsp. vanilla (I use mine)

1/2 c. dairy free dark chocolate chips (I use Enjoy Life)

Preheat oven to 400 degrees

In an small bowl, whisk together flour, flax, sugar, baking powder, baking soda and salt. Set aside.

In a large bowl, mix together bananas, coconut oil, apple sauce, lemon juice and vanilla. Stir in dry mixture until just blended. Stir in chocolate chips.

Divide batter between 12 greased muffin tins.  Bake for 15-17 minutes or until toothpick come out clean. Let cool completely. Muffins can be stored in a sealed container for up to 3 days. Can also be frozen.

Shared On: Healthy Vegan Fridays, Sunday Fitness and Food

 

Spinach Honey Dew Melon Smoothie (Vegan/ Paleo/ Dairy Free/ Refined Sugar Free/ Nut Free)

I am sorry that I have written in a very long time. Things are really crazy right now. I am finding it hard to keep up, so something had to give….

A few months ago I mentioned that my hubby was having some dietary issues. We its been challenging to deal with his and mine. We have some of the same food related issues, but others are different. As I try to create recipes that both he and I can eat (which isn’t that easy), I hope you know that I am thinking of you all! I hope that all is well with my online friends!!!

As for now, I hope you enjoy this delicious smoothie that yes, both of us can consume! It is filled with heart healthy fats such as avocado as well as, protein in the hemp hearts and super food chia seeds. Since it’s green, it is also fabulous for St. Patrick’s Day!

Spinach Honey Dew Melon Smoothie (Vegan/ Paleo/ Dairy Free/ Refined Sugar Free/ Nut Free)

2 c. honey dew melon- cut up

2 c. water

1 c. spinach

1/2 avocado

3 Tbsp. hemp hearts

1 Tbsp. chia seeds

1-2 Tbsp. maple syrup (depending on how sweet you like it)

Put all ingredients into a blender and puree until smooth. Makes 2-3 servings.

Shared On: Fitness and Food, Healthy Vegan Fridays

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