Baked Balsamic Chickpeas

Baked Balsamic Chickpeas

Baked Balsamic Chickpeas

2-3 servings

1 15oz can Chickpeas, low sodium (I used an organic version. You could also cook your own!)
2 t Extra-virgin olive oil
1 t Balsamic vinegar
1/2 t Cumin, ground
1/2 t Kosher salt

Heat oven to 350F.

Drain & rinse chickpeas.

In a 9x9in., ungreased baking dish, combine chickpeas, olive oil, balsamic vinegar, and cumin. Toss well, then place in the oven. Bake for 23-25mins. (Time varies with different ovens). Chickpeas are done when golden brown. (At 10mins., toss the chickpeas to redistribute the oil-balsamic glaze).

After pulling the chickpeas out of the oven, sprinkle them with the kosher salt and toss. Enjoy!!

Tonight, I enjoyed mine with baked sweet potato topped with a dollop of plain yogurt and maple syrup and a green salad. Delish!!

Baked Balsamic Chickpeas

Baked Balsamic Chickpeas

Baked Balsamic Chickpeas

©Gina Chythlook

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Apple Cinnamon Bread

Apple Cinnamon Bread
Inspired by codykitchenconfections.blogspot.com

Dough
3 C whole-wheat pastry flour
1 package instant yeast (or “bread machine yeast”)
1/4 tsp salt
1/2 C brown sugar
1/4 C water
1 flax egg (1T ground flaxseed+3T warm water—allow to gel ~10mins)
3/4 C almond milk
1/4 C Earth Balance Vegan Buttery Stick

Filling
6 apples, peeled and diced
1 Tbsp apple cider vinegar
1 C brown sugar
1 tsp vanilla
2 Tbsp organic coconut spread
1 tsp cinnamon
1 Tbsp cornstarch

Preheat oven to 350 degrees and line 9×5 bread pan with parchment paper. In skillet, cook all “filling” ingredients until mixture is thickened. Set aside to cool.

Heat almond milk (from Dough portion of recipe) in a small saucepan until it bubbles. Remove from heat. In a separate saucepan (or in the microwave) melt the “butter.” Set aside to cool.

Put flour, yeast, brown sugar, and salt into bowl of a stand mixer and mix well by hand. *No rising time required!*

Add water, flax egg, almond milk, and ”butter” to flour mixture.

With the hook attachment in place on your stand mixer, mix dough until it forms a ball. Knead in stand mixer for an additional 5 minutes.

On well-floured surface roll dough out into rectangle shape. The dough should be fairly thin after being rolled out. Evenly spread apple mixture over dough.

Cut dough into even squares. To make this easier I used a pizza slicer.

Using a spatula, carefully lean dough squares onto each other (think books on a bookshelf) and into the prepared pan.

Bake ~50 minutes or until golden brown.

Apple Cinnamon Bread

Apple Cinnamon Bread

©Gina Chythlook

Chocolate Chip Banana Bread

Chocolate Chip Banana Bread (Vegan)

2 ¼ c whole-wheat flour
2 1/4 t baking powder
¼ t kosher salt
2 T ground flaxseed
6 T unsweetened almond milk
½ c agave nectar
3 mashed bananas
½ c plain unsweetened soy yogurt
¼ c unsweetened vanilla almond milk
1/3 c chocolate chips

Set oven to 350˚F.
Combine the ground flaxseed with the 6T unsweetened almond milk and set aside. In a bowl, mix together the whole-wheat flour, baking powder, and salt. In a separate bowl, mix together the mashed bananas, agave nectar, plain unsweetened soy yogurt, and unsweetened vanilla almond milk. Next, add the flaxseed mixture to the other wet ingredients. Then, combine the wet and dry ingredients together until mixed. Do not over mix. Pour the mixture into a greased/sprayed loaf pan. Sprinkle the chocolate chips evenly over the top. Bake for 55 minutes (different ovens may vary). Once removed from the oven, allow the loaf to cool in its pan for 15 minutes. Then, remove it from the pan onto a cooling rack to continue to cool.

NOTES: Let the “flax egg” gelatinize for about 7 minutes before combining with the other wet ingredients. * I have also used 100% maple syrup in place of the agave nectar and it was also delish! Honey would probably work well too, if you like to use that. * You could easily add chopped nuts to this recipe for a little extra somethin’ 😉

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Chocolate Chip Banana Bread

© Gina Chythlook