recipe: roasted chickpeas

This pregnancy, I seem to crave nothing but sweet foods during the day, and savory foods at night. Not wanting to gain a hundred pounds (I’m not a pretty pregnant woman), I’m trying to substitute healthy alternatives to classic salty snacks- ie. chips and popcorn. I remembered a recipe that I used to make back when I was a vegetarian and needed more protein in my diet. Enter roasted chickpeas. They are super salty and crunchy, and all sorts of healthy. Enjoy!

Roasted Chickpeas

Ingredients:

2 cups chickpeas, drained
1 tbsp olive oil
1 tsp seasoning salt
½ tsp chili powder
½ tsp garlic powder

Steps:

1. Preheat oven to 375°F. In a medium-sized bowl, combine all ingredients. Toss until chickpeas are well coated.

2. Spread the chickpeas onto a baking sheet. Place in the oven for approximately 45 minutes, or until desired crunchiness. Remove from oven, and put into airtight container. Eat whenever you are craving something salty, healthy, and delicious!

Emory

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recipe: vegan avocado & peanut fudge

Avocados are a source of healthy fats, as well as containing over twenty vitamins and minerals. I thought I would try a healthier take on a sweet treat this time round.

Vegan Avocado & Peanut Fudge

1 ½ cups vegan chocolate chips
1 cup coconut sugar
¾ cup coconut milk (place in fridge beforehand and use hardened top and bottom layers)
½ cup cocoa powder
1 tsp vanilla
1 tsp sea salt
2 large avocados
½ cup chopped peanuts

Steps:

1. In a medium saucepan, combine the first six ingredients. Stir over medium heat until completely melted. Turn the heat off, and set the mixture aside.

2. Remove the skin and pits from the avocados. Place in a food processor or blender and blend until smooth. Then add the chocolate mixture and blend again until well combined.

3. Line a square baking dish with parchment paper. (I tried using tin foil the first time round, and it was a disaster! Use parchment to ensure that the fudge won’t stick to the dish.) Pour the fudge evenly into the dish. Top with peanuts. Place in the freezer for at least 4 hours, and keep the fudge in there until just before serving. The cooler it is, the firmer it is, which makes it easier to cut and to eat! Bon appétit!

Emory

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vegan strawberry + banana crumble

I personally love to celebrate the beginning of a new year with a healthy recipe post. Today will be no different! Here is a recipe for a delicious and healthy dessert for those of you who have a vegan sweet tooth.

Vegan Strawberry + Banana Crumble

For the strawberry jam:
2 cups strawberries, halved

2 tbsp pure maple syrup

For the oatmeal crumble:
1 cup oat flour

1 ½ cup large flake oats
2 tbsp brown sugar
½ tbsp cinnamon
½ tsp baking soda
¼ tsp salt
½ cup unsweetened applesauce
¼ cup pure maple syrup
¼ cup vegetable oil
½ tsp vanilla extract
1 cup bananas, sliced
1 tbsp large flake oats
soy margarine, to grease

Steps:

1. Preheat oven to 325°F. Grease an 8×8 in. baking dish with soy margarine. Set aside.

2. In a small saucepan, add strawberries and maple syrup. Stir over medium heat for approximately 5 minutes. Mash the strawberries into a jam. Continue to stir and mash for another 5 minutes. Place in refrigerator to cool.

3. In a large bowl, combine oats, flour, sugar, cinnamon, salt, and baking soda. Add applesauce, maple syrup, oil, and vanilla. Mix thoroughly.

4. Remove half a cup of the oats. Spread the rest of the mixture evenly into the baking dish.

5. Place sliced bananas on top of the oats. Top with the strawberry jam mixture. Then spread the remaining oat mixture on top. Sprinkle the last of the large flake oats.

6. Put in oven and bake for 30 minutes. Let cool before serving.

Emory

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vegan almond + blueberry biscotti

This is a different take on a traditional biscotti. It contains no dairy or animal products, and is rather simple and easy to make! Serve with any hot beverage.

Ingredients:

2 cups all purpose flour
½ tsp salt
½ tsp baking powder
¾ cup sugar
¼ cup almond milk
1 flax egg
1 tsp vanilla
½ cup blueberries
soy margarine (to grease)

Steps:

1. Combine the first 3 dry ingredients into a medium-sized bowl. Mix well.

2. Combine the sugar, almond milk, flax egg, vanilla, and blueberries into a large bowl. Stir until just combined. Slowly fold in the dry ingredients. Mix until a firm dough is formed.

3. Place the dough in the refrigerator for 30 minutes.

4. Preheat oven to 325°F. Grease a baking sheet with soy margarine. Form the dough into a log, 6″ wide and 1″ tall.

5. Put the dough into the oven and bake for approximately 30 minutes. Remove and let cool for 20 minutes.

6. Turn the oven up to 350°F. Meanwhile, cut the log into ¾” pieces. Place the biscotti back in the oven and cook for approximately 20 minutes, or until golden brown. Remove and let cool before serving.

Emory

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recipe: apple & banana bran muffins

Quick Apple and Banana Bran Muffins

Ingredients:

Makes 1.5 dozen

2 cups flour
1 cup bran
¾ cup brown sugar
½ cup milk
⅓ cup canola oil
¾ cup unsweetened applesauce
1 cup banana, mashed
2 eggs
2 tsp cinnamon
1 ½ tsp baking powder
½ tsp baking soda
⅓ tsp salt

Steps:

1. Preheat oven to 375°F. In a large bowl, combine all the dry ingredients. Stir.

2. In a separate medium bowl, whisk the remaining wet ingredients together.

3. Add the wet mixture to the dry one. Stir until thoroughly mixed.

4. Brush two muffin pans with margarine. Spoon the mixture into 18 cups, and place in the oven. Bake for approximately 18 minutes, or until a skewer inserted comes out clean. Let cool before gobbling up!

<3

Emory

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  • Welcome, friends! My name is Emory. I am a wife and mother to three (one on earth, one in heaven, and growing another). This is our life on the Canadian prairies.
    email: helloscarlettblog@outlook.com

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