Chocolate chip cookies are heavenly and make the perfect treat with a glass of milk. As a lot of cookies are laden with sugar, using nut butter and chickpeas provides a natural sweet flavour.
These cookies use chickpeas instead of flour so are naturally gluten-free and rich in protein so great for our muscles.
Store the cookies in a resealable container in the fridge for at least one week or freeze.
- 1 x 400g tin chickpeas, drained and rinsed
- 125g almond butter
- 60g dark chocolate
- 2 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
- Preheat an oven to 200°C/180°C fan/400°F and line a baking tray with parchment.
- Place all ingredients excluding the chocolate in a food processor and blitz until smooth.
- Stir in the chocolate chips and place tablespoons of the mix on the baking tray.
- Flatten with a fork and bake in the oven for 10 minutes or until golden brown.
- Once fully cooled, store in an airtight container in the fridge.
Pulses like chickpeas and butter beans are great additions to baking. Try my Dark Chocolate & Cashew Bites for another pulse based treat.
I recently got a challenge from some of my friends to make a recipe using chicken and beans and this is the very tasty result. I’ve added a few more ingredients but they are things you will easily find in your cupboards at home. The tomato based sauce can be prepared ahead and frozen in batches or stored in the fridge. The sauce works great as a base for pasta dishes or mixed through some mince or shredded chicken for a quick and easy dinner. Serve the chicken with rice, mashed potatoes/vegetables or steamed green vegetables.
- 1 tsp coconut oil
- 1 medium onion, finely chopped
- 2 cloves garlic, crushed
- 1/2 tsp dried oregano or mixed herbs
- 1/4 tsp cumin
- 1/2 paprika
- 1 tbsp Tabasco or hot chilli sauce
- 1 tin chopped tomatoes
- 1 tin cannellini/butter beans, drained & rinsed
- 1 tin kidney beans, drained & rinsed
- 3 large handfuls spinach
- 3 rashers, chopped or 50g bacon lardons
- 5 chicken breasts/thighs
- Preheat an oven to 160°C.
- Over a medium heat, fry off the chopped rashers in a large saucepan. Once nicely browned, remove to the side and rinse the pan.
- Melt the coconut oil over a medium heat in a large saucepan. Sauté the onion and garlic until translucent.
- Add the cooked rashers, dried herbs, spices and tomatoes to the pan and continue to cook until the sauce begins to bubble. (At this stage you could place the sauce into a container, allow to cool and place in the fridge or freezer for future use.)
- Reduce the heat and stir through the beans and spinach before transferring to a large ovenproof dish.
- Rinse the saucepan and brown the chicken on all sides.
- Nestle the chicken breasts amongst the bean mix and cook in the oven for 20-25 minutes until the chicken is cooked through.