When I first encountered coconut flour, I was obsessed & baked with it all the time.
This year I have been on a Garbanzo Bean Flour kick. (While still using coconut flour of course!)
- cheap. A bag of Bob’s Red mill only costs $2.69 & I find it on sale often as well.
- only made from one ingredient, Garbanzo Beans. Aka, the most clean🙂
- a great replacement for almost any regular flourwithout having to adjust your liquid ratio.
- high in fiber & protein.
- low in sugar.
- a great egg replacement for vegan cooking. I use this flour to make pancakes, ‘egg’ bakes & more.
- tastes great.
I cannot recommend this flour more. Next time you are baking or cooking, replace all or some of your regular flour with Garbanzo Bean Flour. Then sit back & enjoy the yummy taste & added nutritional benefit!
So now on to these Jalapeno Veggie Fritters.
- easy to make.
- a protein & vitamin packed healthy breakfast.
- made with spices that are beneficial to your health.
- loaded with heat & flavor.
Jalapeno Veggie Fritter
- 1/3 c garbanzo bean flour
- 1/2 c – 2/3 c water (adjust, you want your batter to be like pancake batter).
- 1/2 tsp cumin
- 1/4 tsp cayenne
- 1/8 tsp paprika
- 1/8 tsp pink Himalayan salt
- 1/8 tsp turmeric
- 1 T finely chopped onion
- 1/4 c shredded zucchini
- 1/4 c shredded carrot
- 1/4 c corn
- Finely chopped jalapeno to taste
- Heat a medium size pan on low heat with non-stick spray.
- Add your flour & spices to a medium size bowl & mix.
- Add water & whisk until clumps are gone.
- Fold in your veggies. (Feel free to add or omit any veggies you like.)
- Pour batter into pan & cook as you would a pancake.
- Cook until slightly browned on each side.
- Serve with salsa, tahini, whatever you like!
And here was my view while eating my fritters.
Before I dive into this post I just want to mention one thing, for as good as chocolate tastes, it doesn’t photograph well. I know you are thinking, how could chocolate not look delicious?! Well just give it a try & if you master the art of chocolate photography please share your wisdom with me.
So bear with me. My pictures in this post might not be the most aesthetic, but I promise you this bread is delicious.
This bread is savory enough for dessert & healthy enough for breakfast!
How?! It is:
- Naturally sweetened
- Fiber & protein rich
Chocolate Caramel Bread ~ A savory & healthy bread topped with a date paste
- 2 T ground flax
- 6 T water
- 1 c oat flour (blended oats)
- 1/3 c chickpea/ garbanzo bean flour
- 1/3 c cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- Pinch of himalayan salt
- 1/3 c pumpkin puree
- 1 ripe banana, mashed
- 1/3 plain greek or non-dairy yogurt
- 1/2 c unsweetened apple sauce
- 1/4 c unsweetened plant-based milk of choice
- 1 tsp coconut extract
Caramel – date Paste:
- 6 dates
- Splash of plant-based milk
- 1/2 tsp cinnamon
- Almond Butter (or any nut/seed butter of choice)
- Prepare a loaf pan by spraying it with cooking spray. Set aside.
- Preheat the oven to 350F.
- Add flax egg ingredients to a small bowl. Whisk & set aside.
- Add all dry ingredients to a large mixing bowl. Whisk.
- Add all wet ingredients to a medium size bowl. Whisk until combined well.
- Pour wet ingredients into dry, along with the flax egg. Mix until just combined.
- Pour batter into loaf pan.
- Bake at 350F for 45-50 minutes, or until a toothpick inserted comes out clean.
- De-pit & chop dates.
- Add to a bowl of boiling water & let sit for 5 minutes.
- Drain & add to a food processor or blender along with the milk & cinnamon.
- Process until reaching desired consistency (I like leaving it smooth but still with a few date chunks)
- Allow bread to cool.
- Spread the top with your caramel- date paste.
- Slice & enjoy. I recommend spreading your slice with a bit of almond butter as well for the ultimate treat!
Have you ever de-pitted a date & stuffed it with almond butter?! It’s like a healthy candy bar. Soooooo good! What would you change or add to this bread?
Briefly describe yourself:
- Dog lover (specifically my own dog, Batman)
- Health nut
- Wannabe Yogi & Rock Climber
- Baking addict
- Veggie advocate
Vegetables can’t talk so I promote their greatness! I don’t think my spirit animal is an animal at all, it’s probably a carrot.
How am I a veggie advocate?
- Even if I do not know you, I will tell you to eat a carrot.
- I will tell you to eat less meat.
- I will tell you to not disrespect a vegetable by frying it.
- I will tell you that ALL vegetables are yummy. If you don’t like a vegetable you probably aren’t preparing it correctly. Who likes the taste of raw broccoli? Steam or roast that puppy!
- Still drinking soda (regular or diet)?
- Still eating ‘diet’ labeled foods?
- Eating meat?
- Smoking cigarettes?
Well knock it off, it’s 2017. We know what will kill us.
Now that I’ve gotten that off my mind, let’s talk about adding veggies to our morning!
So, I am currently obsessed with Cauliflower Overnight Oats. I love experimenting with food, so I usually make a variety of breakfasts in a given week. Since creating this, I have eaten a variation of Cauliflower Oatmeal every work day for the past 2 months… So yes, it’s good.
Why is it awesome?
- I love quantity. Because you are replacing some oats with a vegetable that has been broken down into tiny granules, you can add a lottt of it.
- It adds veggies to your morning.
- You can food prep it for the whole week ahead.
*Think of this recipe as regular overnight oats & all the different ways you can make it. I want you to make it your own by adding whatever fruit, spices or other combinations you enjoy the most.
Basic Cauliflower Overnight Oats
- 1 c cauliflower rice
- 1/4 c oats
- 1/3 c unsweetened almond milk (or other plant-based milk of choice)
Optional Add-ins (while cooking):
- 1 scoop plant based protein powder – I like Orgain
- 1/4 – 1/3 c organic plain or non-dairy yogurt (Top & stir in after cooking & slightly cooled)
- 1/2 T pure maple syrup
- Half a ripe banana, mashed
- Shredded zucchini
- Dash of vanilla extract
- Cinnamon to taste
A few flavor Ideas:
- Any fruit you have on hand, chopped
- Carrot Cake: 1/4 c shredded carrots, 1/4 tsp cinnamon, 1/4 nutmeg, crushed walnuts
- PB, Banana: 1 T Nut Butter, 1/2 sliced banana
- Maple & Cinnamon: 1/2 T pure maple syrup, 1/2 tsp cinnamon, 1/2 tsp vanilla, crushed pecans
- Pumpkin Pie: 2 T Pumpkin Puree, 1/2 T pure maple syrup, 1/2 tsp pumpkin pie spice
- Add all base ingredients to a small sauce pan.
- Bring to medium heat.
- Stir & simmer for about 12-15 minutes, or until liquid is absorbed.
- Allow to cool slightly then add in desired flavors & enjoy warm.
Food Prep: I recommend multiplying the recipe by 5 & cooking up a big pot for breakfast all week!
4. Allow mixture to cool & transfer to a jar or container
5. Add in optional flavors
6. Top with the yogurt (optional)
7. Seal & refrigerate.
8. Grab before you leave in the morning. Stir in the yogurt before eating. Enjoy cold.
Before we get to recipe #2, here is a picture of my veggie lover dog eating some cauliflower rice.
- 1 c cauliflower rice
- 1/2 scoop plant-based vanilla protein powder
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
Bowl/ Add ins:
- Organic plain greek or non-dairy yogurt
- Almond butter
- Steam cauliflower rice until tender. (I steamed mine on medium heat for about 5 minutes)
- Add to a blender along with the rest of the porridge ingredients.
- Blend until smooth.
- Allow to cool slightly & then create a Breakfast Bowl with desired add ins! I paired mine next to organic plain greek yogurt, topped with raspberries & almond butter & sprinkled with a bit more nutmeg. Enjoy!
What flavors will you make?!