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Tag Archives: chickpea dessert

Sweetpotato Gingerbread Cookie Dough Dip

5 Oct

If we’re honest with ourselves, I think we can all agree that the dough is always better than the baked cookies themselves.

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But first things first. Why did I spell  “sweetpotato” as one word you may ask? What I used here in this recipe is not just your typical sweet potato. No, these are California sweetpotatoes! What’s unique about California sweetpotatoes is that they are grown in soft sand and are hand sorted during harvest to minimize scarring and scratching. The result is a visually, higher quality sweetpotato. California sweetpotatoes are a “nutrition bang for the calorie buck” with 4 grams of fiber, 2 grams of protein, a good source of vitamin C and more than a day’s worth of vitamin A, all for 105 calories per serving. Plus, they are available year-round.

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Now that you know why these sweetpotatoes are so special and a great buy, let me tell you a little bit about this recipe. Recipe Redux is putting on a California sweetpotato contest in which we were asked to make unique recipes for. So, this is my first of the week!

Cookie Dough Dip. Not one thing about that sounds healthy. But guess what? It is so very healthy! No flour, white sugar, or butter! Higher in protein and fiber than your regular cookie dough dip, this recipe is sure to keep that weight off your waistline during the holiday season.

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Can you guess the secret ingredient to this delightful dip? I’ll give you a hint: it has a hidden vegetable in it other than sweetpotatoes!

You would never be able to recognize that this dip is any different than the fattening, unhealthy typical cookie dough dip when having a taste. This is why I love these sweetpotatoes. They are so versatile! Not only are they delicious in savory dishes and baked as a side, but also in sweet! They have such a great taste and texture to them, that they raise the bar on any typical recipe.

Serve as a dip with apple slices, cookies, or crackers, or add a little baking powder to them and bake as cookies, this dip is sure to be a hit in your kitchen. Don’t like molasses? Switch it out for honey! Either way, you will not regret trying out this unbelievably healthy yet delicious sweetpotato recipe.

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Sweetpotato Gingerbread Cookie Dough Dip

–    1 can Chick Peas, drained and rinsed well, and deskinned
–    1/2 cup California Sweetpotato, cooked and mashed (about 1 medium sweetpotato)
–    1/2 cup Rolled Oats
–    1/4 cup Unsweetened Almond Milk
–    1/4 cup Molasses
–    4 packets Stevia
–    1 T Chia Seeds (can omit)
– 1 T Coconut Oil (or any nut butter)
–    1 teaspoon Vanilla Extract, Ginger and Cinnamon
–    Pinch of Sea Salt and Baking Powder

Directions: Place well-rinsed and deskinned chick peas into food processor with sweet potato, oats, milk, and molasses. Blend until completely smooth. Add in other ingredients and blend until well mixed together. Remove from food processor, transfer to sealed container, and refrigerate for at least an hour. Serve as a dip, or scoop out and bake in oven for actual cookies! Store dip in refrigerator.

Note: Just wanting the plain sweetpotato flavor? Substitute the molasses for honey, and omit the ginger!
Note: To deskin chickpeas: Put the chickpeas in a bowl of water, and rub them gently with your fingers to take off the skins. The skins float up to the top. It’s much quicker than peeling them one at a time. It lends to a smoother texture and tastes the chickpea taste away more, but you can leave them on if the texture doesn’t bother you.

Sweetpotato Benefits
1) High in vitamin B6
2) Good source of vitamin C
3) Contain vitamin D
4) Contain iron
5) Good source of magnesium
6) High in fiber
7) Rich in vitamin A

Chickpea Benefits
1) Great source of protein and fiber ( 1 cup has 10g fiber and 12g protein)
2) Rich in calcium, iron, potassium, and zinc
3) Can improve your circulatory and heart health
4) Fiber aids in a healthy digestive system and lower cholesterol

I received free samples
of California sweetpotatoes
mentioned in this post. By posting this recipe I am
entering a recipe contest sponsored by
the California Sweetpotato Council
and am eligible to win prizes
associated with the contest. I was not compensated for my time

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Chocolate Chip Cookie Pancake Sandwiches

15 May

Say what?! Chocolate chip cookies..in pancake form..and healthy?!

I love my healthy pancake recipes! It’s so great to be able to eat the foods I love, yet in a healthier light. And like always, just because their healthier, the taste doesn’t suffer one bit. Actually, I think these taste better than regular ole’ pancakes. I mean, come on, they are chocolate chip cookie flavor..

And you won’t believe this one. They are made with a vegetable! Now you’re really starting to wonder if I’ve gone crazy. Nope. These are real. Real healthy. Real ingredients. Real good.

You may have seen the idea before, but making them into pancakes, I bet is something new. Can you guess the secret ingredient?!

Chickpeas.

Yep. Don’t judge until you try it! I promise you that you will not taste the beans. It will taste like delicious chocolate chip cookie dough. I know you’ll love it!

Using chickpeas instead of flour is not only a great way to make something gluten free, but also lower in calories, higher in fiber, and higher in protein! Take that for a healthified pancake. These pancakes are sure to surprise you’re guests..in a good way!

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Chocolate Chip Cookie Pancake Sandwiches
-1 can chick peas
-2T oat flour
-1/2 cup almond milk
-1/4 cup egg beaters
-2T nut butter (pb or any kind!)
-2 packets stevia
-1 tsp each: baking powder, vanilla extract or butter extract
-sprinkle of salt
-chocolate chips
Directions:Food process chick peas with almond milk until smooth. Add other ingredients except for chocolate chips. Add chocolate chips at very end and mix with fork or spoon. Cook pancakes as normal in pan on stove, flipping when cooked on one side. Make “sandwiches” if desired by making chocolate or pumpkin mousse (recipe below!)

Chocolate Mousse
-6 oz tofu
-1/4 cup cottage cheese
-2T cocoa powder
-2T agave or 1 packet stevia
-1 tsp each: cinnamon, vanilla extract, xanthan or guar gum
Directions: Blend altogether and allow to sit in fridge to thicken more or enjoy right away!

For pumpkin mousse, go to my post here