Anytime / Snacks
Download PDFCLEAN FOOD, revised edition | Snacks | Page 314
I STRONGLY ENCOURAGE YOU to double, triple or even quadruple this recipe, because once they come out of the oven they’re nearly impossible to resist.
|3||cups cooked chickpeas|
|2–3||tablespoons extra virgin olive oil|
|Seasoning of choice (see variations at right)|
Preheat oven to 400°F.
Rinse chickpeas and drain well. Pat dry with a towel and spread evenly over parchment-lined baking sheet. Drizzle with olive oil and rub chickpeas with fingers to make sure they are coated. Sprinkle with a generous amount of sea salt and seasoning(s) of choice, and roast for 30 minutes or until golden and crisp on the inside but not burnt on the outside.
MAKES 3 cups
Experiment with a variety of different spices such as garlic powder, cumin, chili powder, cayenne, Chinese five spice, nutmeg, wasabi powder or your own unique spice blend.
© 2012 Terry Walters | Photography by Gentl & Hyers
Download PDFCLEAN FOOD, revised edition | Snacks | Page 332
IT SIMPLY DOESN’T MATTER HOW CLOSELY I follow my own dietary guidelines. When all is said and done, I still love cookies, and so do my children. Rather than deny ourselves, we came up with this decadent recipe that keeps the wheat out of our diets, but the cookies in!
|1-1⁄2||cups teff flour (preferably ivory)|
|1⁄4||teaspoon sea salt|
|1||teaspoon baking soda|
|1||cup chunky 100% peanut butter|
|1||cup maple syrup|
|1⁄2||cup semisweet or dark chocolate chips|
Preheat oven to 350°F.
Combine flour, salt and baking soda in one bowl and peanut butter and syrup in another. Pour wet ingredients over dry and blend until just combined. Fold in chocolate chips.
Line cookie sheet with parchment paper. Drop batter by heaping teaspoons onto cookie sheet. Leave cookies free-form or press down dough with tines of fork in crisscross pattern. Bake 13 minutes or until just lightly browned. (The key to these cookies is not to overbake them.) Remove from oven and place on wire rack to cool.
MAKES 20 cookies
© 2012 Terry Walters