These savory cookies are fermented overnight before baking to make the chickpeas more digestible. I threw in some chopped fresh spinach to add some nutrition, but just add whatever you have on hand because these cookies are delectable and versatile! I didn't really measure everything but here is the basic recipe, so adjust the ingredients according to your needs. Substitute in almonds or other nuts for the sunflower seeds, and feel free to be creative and add cooked potatoes, grated carrots, peas, and anything you desire!
Ingredients:
1 cup chickpea flour
1/2 cup of kefir (or liquid culture)
1/2 cup rolled oats
1/4 cup ground flaxseed
1 egg
3 tbsp curry powder
2 tsp salt
2 tsp sugar
1/2 cup sunflower seeds
1 tsp baking powder
1 cup chopped spinach
Makes 12 cookies.
Directions:
1. Combine first 2 ingredients and ferment overnight.
2. Add in the rest of the ingredients and mix well.
3. Spoon cookie batter onto a baking sheet into twelve mounds.
4. Bake at 325 F for 15 minutes. Cool on a wire rack.
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