Vegan Chickpea Cookies courtesy of Detoxinista

Get a mouthful of these delectable goodies! Vegan Chickpea chocolate chip cookies.

I’ve recently changed my lifestyle in order to try and get my upset gut a little happier and to aid in my weight loss goals.. so I looked into veganism. I’m not hardcore enough yet to drop cheese and eggs, but I’m writing this post drinking a hot chocolate almond milk and eating a piece of dark chocolate so I’m certainly changing my ways for the better. One day at a time.

I found this recipe after talking to my vegan friend about baking and she recommended that I give it a go. So out came the organic chickpeas that had been in the cupboard for what seemed like forever…….

Here’s the recipe, straight off Detoxinista

I, in no way take credit for this recipe, but I wanted to share it in it’s truest form because it is just so great!

Here’s what you’ll need

Vegan Chickpea Chocolate Chip Cookies
Makes 16 cookies

Ingredients:

1 1/2 cups cooked chickpeas, or 1 (15 oz.) can, drained and rinsed
1/2 cup gluten-free oat flour*
3/4 cup coconut sugar
3 tablespoons melted coconut oil
1 tablespoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon raw apple cider vinegar
3/4 cup dark chocolate chips

*Note: You can make your own flour by simply grinding gluten-free rolled oats in a food processor or coffee grinder until a fine flour is created. 

If you aren’t worried about gluten free, just use regular flour- Steph

Directions:

Preheat the oven to 180 degrees celsius and line a baking sheet with parchment paper. Process the chickpeas, coconut oil and vanilla in a large processor until relatively smooth. Add in the coconut sugar, flour, salt, baking soda and vinegar and blend until until a smooth batter is formed.

Add in the chocolate chips and pulse briefly until incorporated. Drop the dough by heaping tablespoons onto a lined baking sheet and use wet fingers to gently flatten each mound (they won’t spread a lot on their own.) Bake until the tops begin to crack and the edges are dry to the touch, about 18 to 20 minutes. Cool completely before serving.

Steph here again: It’s that simple, and they are so tasty straight from the oven or cooled completely and eaten a few days later (if they last that long). I’m going to try mine with wholemeal flour next time. I added a little bit more coconut oil and vanilla essence to the mixture to get a good consistency. Top notch!
If you make these, tag @livelikewewantto and @detoxinista so we can see your creations.
Much love,
S
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#LettuceCups

I used to make this when I was a poor student because it is cheap, tasty and healthy.

All you need is an iceberg lettuce, chicken mince, 2 carrots, 2 zucchini, some raw cashew nuts and salt and pepper. You can add in some onion and garlic too if you like!

It’s easy- cook the mince with a little oil and add in the grated veges. Toss in the cashew nuts and cook until the veges are soft and the chicken is cooked through. Add some salt and pepper.

Then, carefully peel off the lettuce leaves and lay them on a plate and fill the lettuce ‘cup’ with the chicken mixture.

That’s it! Too easy.

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Enjoy

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#ChocCrazyCake

This is a fabulous vegan chocolate cake. No eggs, butter or milk. It is so easy to make and goes down a real treat at work or a birthday party. I make mine in a round tin, but my mother used to make it in a rectangle tin. I remember one year she made one and decorated it like a treasure chest- it was covered with lollies, chocolates and even a few plastic necklaces for effect.

I thought I would share the recipe with you because there is no need for bad cakes to be baked. I mean have you ever had really high hopes for the big piece of cake you are about to eat but the first bite is so dry you nearly choke? You have no need to worry about such dramas when you take a bite of this moist cake.

Here is the recipe:

3 cups flour

2 cups of sugar (I know, it’s a lot. But it is a big cake)

2 teaspoons of baking soda

5 tablespoons of high quality cocoa

1 teaspoon of salt

3/4 cup oil (any type)

2 tablespoons malt vinegar

2 teaspoons vanilla extract

2 cups of water

Method

Sift all the dry ingredients together and make a well for the wet ingredients. Pour the oil, vinegar, vanilla extract and water into the well and mix until combined.

Line a tin (if you are using a circle tin it will take a bit longer to cook) and pour the mixture in. Pop into an oven heated to 180 degrees Celsius and bake for 30-50 minutes. I check mine at 30 mins and then cook for longer if needed depending on the type of tin I use.

Ice with your fave chocolate frosting and sprinkle come shredded coconut over the top if you like!

Enjoy

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