Delicious oatmeal cookies with beans (three recipes for all tastes)

These cookies are good and taste, texture, and composition (complex carbs + vegetable protein). A great snack that everyone likes;)

So, three recipes is:

Cookies made from beans, apples and oatmeal, which contains no eggs, milk, flour. It is very tasty. Wrote about it earlier.

And recently I made two types of cookies based on chickpea Blondie, and was very pleased with the result. Both delicious, but the chocolate is straight chocolate)))

Don’t forget that recipes can and should be changed to your taste, every time receiving a new and interesting result;)

Ingredients for about 20 pieces:

• 240 g cooked chickpeas (1 standard Bank of chickpeas without the liquid, you can substitute white beans),

• 1 Cup of rolled oats,

• 10 without Iranian date syrup (or to taste), if you have a king dates, they will need 6-7 pieces,

• To 100 ml of any type of milk (if needed, if the blender will not cope with “test”),

• 3 tbsp. of any nut butter/Urbach to your taste (,

• 1 egg or 1 “flax egg” (1 tbsp flax seed to grind into flour + 3 tbsp water, stir, leave for a few minutes until thick).,

• Zest of 1 small lemon (optional)

• 2 tsp ground vanilla (or extract),

• 1 tsp. cinnamon

• Pinch of salt

• Nuts/dried fruit/chocolate chips, optional, number at your discretion.

For the chocolate version:

• Zest of 1 orange instead of lemon (optional)

• Plus 3 tbsp. cocoa

• Plus 2-3 tbsp sweetener (maple syrup or Jerusalem artichoke are ideal),

If you want to Supplement the recipe with some spices to your taste – to health, if only they were combined with the remaining ingredients.

How to do:

1. Chickpeas. You can use canned chickpeas or boil in any convenient way (here described in detail, as I do).

2. Whisk in a blender all the ingredients except the chickpeas. If you have very dry dates, soak them for 10 minutes in boiling water.

3. Now add in the blender the chickpeas and cook until smooth, if necessary add milk. Direct to perfect smoothness to bring the “dough” is not required. Now spoon interfere oatmeal and, if desired, chocolate chips, nuts (preferably roasted) and dried fruit. But this is at your discretion, I made the cookies without them. But with additional ingredients of course tastier and fatter, and sweeter. Here it is that someone important;)

4. Spread a spoonful of batter on a baking sheet with parchment and spread, you can decorate a cookie. Bake in a preheated 180C oven for 20 minutes. Baking time will depend on your equipment. The last minute watch the biscuits carefully.

5. Take out cookies and let it cool to room temperature and can be eaten.

If you leave them on air – they will be crumbly if you put it in your container, it will be like the gingerbread in consistency. I like crumbly.

And I really recommend eating them fresh. And whatever is not eaten immediately in the freezer and get as necessary. The longer you’ve been the cookies, the less fragrant and flavorful it becomes.

Beet pancakes (you can make either sweet with chocolate and peanuts, or with salty goat cheese, balsamic cream and walnuts)

You still make pancakes from just flour, then I go to you))) These babies bombyces delicious all by themselves, and with the toppings – it’s just mind-blowing. The amazing thing is that they are mostly consist of it is from beets.

I already have shared the post about the other fruit and vegetable pancakes, but about these I decided to write separately to all of them noticed and tried)))

The recipe is about 20-25 pieces with a diameter of 8-10cm (chocolate, it turns out chickpeas on 7 more, since the ut more ingredients).

Ingredients base:

• Whole wheat flour – 100-120 g of tsz or 50/50 wheat with buckwheat flour (General flour you can and should experiment, but then its scope may vary),

• Water – 250-300 ml (any, but very tasty with coconut low-fat),

• Baked/boiled beet – 300 g

• Eggs – 3 PCs.,

• 3 dates, pitted,

• Vegetable oil (any neutral flavor) – 2 tbsp.

• Salt – 0.5 tsp., (try the first batch of pancakes and add salt if necessary).

This can stop, but I suggest + two variations of these same pancakes.

Additional ingredients for chocolate pancakes:

• 2-4 tbsp of cocoa (look at your taste, I love everything and more))) is direct too many do not put – will taste bitter.

• 2 tamarind or to taste

• Approximately 70 ml of milk,

• Ground vanilla – 1 tsp or seeds of half a vanilla pod

• Cinnamon – 1 tsp,

• Ground ginger – 0.5 tsp.,

• Optional zest of half an orange,

• Optional can also knead the chocolate chips, raisins or other dried fruits, but do not overdo it, pancakes and the “base” is very tasty. These ingredients contribute to the finished dough at the end.

The ripe bananas is needed here (I highly recommend them fry until brown in a drop of oil) and roasted peanuts/peanut butter for feeding or any other nuts you like. Another excellent these blinci serve with mascarpone and cherry jam.

Important point. Their beautiful chocolate color and flavor is evident after roasting, don’t worry about what color and Arat beet test again.

Additional ingredients for the cheese pancakes:

• 2 cloves of garlic (or 0.5 tsp. of dry ground garlic),

• A few leaves of purple Basil (or 0.5 tsp. dried),

• Black pepper and Cayenne pepper – pinch,

• 1 tbsp Apple cider vinegar

• A few roasted walnuts, goat cheese and balsamic cream to serve.

Also these pancakes can be served with pickled herring and thinly sliced green Apple, and a boiled tongue and horseradish. I mean, remember what beets goes well and feel free to use pancakes instead.

If you do not like some spice, do not use.

How to do it.

1. Bake the beets.

Wash beets, wrap in parchment and bake for 50-60 minutes at 180C. Speed of cooking depends on the size of the roots, after 40 minutes pierce with a big fruit with a sharp knife if it is without crackle, and a Herculean effort – beets are ready. Let it cool and then you can clean. Cleaned recommend over a sink or bowl with water, so as not to paint all around;)

2. In blender the beet sending all ingredients except flour, punch and gradually add flour. Consistency should be like liquid yogurt.

Keep in mind that if you experiment with other types of flour, the quantity will be different, do not overdo it. It is better to add gradually and watch for consistency.

Ideally, let the dough stand for 15-20 minutes, stir and then bake. This is necessary in order to test the developed gluten, which makes pastry more elastic. But if you don’t have the time to bake immediately. Especially if you use flour without gluten.

3. Fry in a pan with good nonstick coating. The pan well to heat, and then fry on a medium heat. The first batch with a drop of oil, then on a dry pan.

On the first side to fry until the pastry top is not dry, and the pancakes quietly, you can easily flip to the second side for 1-2 minutes until tender.

It is important each time to stir the dough before sending the crepe in the pan. If this is not done by the end of the bake the dough on the bottom will be very tough. The first and last pancakes are different in texture.

4. Feed.

You can serve them immediately, but most of all I love these pancakes warmed up. Usually bake a lot at once in the evening. Part is frozen and part is heated in the oven in the morning and is served as described above)

The fact that my recipe is very little flour in this recipe and the pancakes turn out a bit first. But if you give them soak overnight, then reheated, they will be just perfect. High fruits and vegetables, at least flour. Like pancake, eat, and like or not;)

If you eat the pancakes right away, I recommend them after roasting bake for 5-7 minutes at 180C, but this is optional.

Memo with what to eat pancakes

I honestly often forget the stuffing, which cooked pancakes, so I decided to make a post in which as in a notebook will record all of them, so as not to strain your brain each pancake)))

So here’s what I currently have (the list will be updated):

1. The most simple, loving.

• All kinds of jams/preserves,

• Honey,

• Syrup (especially maple),

• Salted caramel,

• Condensed milk + optional ground cardamom (didn’t want to include in the list, but many of her love),

• Chocolate sauce (not purchased, and melted chocolate with milk),

• Nut paste,

• Halva,

• Sour cream,

• Yogurt,

• Different cheese

• Cheese,

• Fish,

• Caviar,

• Fruit/berries.

2. Complicated sweet.

• Poppy-seed filling,

• Vanilla curd with berries, fruit or sauce of them

• Cottage cheese stuffed with nuts, dried fruit and honey/jam,

• Curd with banana/figs,

• Nut filling with dried fruit,

• Homemade Nutella and fruit

• Homemade salted caramel out of dates,

• Fried banana with chocolate and peanut butter,

• Caramelized apples with cinnamon, raisins and nuts,

• Ice cream and berries/fruit sauce

• Fruit or berry toppings on creamy-based

• Pancake cake.

3. More complicated not really sweet or not sweet.

• Cheese type sauce tzatziki,

• Cheese with herbs,

• Cheese/cream cheese with pickled/salted cucumbers and greens,

• Goat cheese and caramelized onion or roasted leeks,

• Goat cheese and spinach,

• Goat cheese, honey, nuts, thyme,

• Cottage cheese/ricotta cheese, honey/jam and nuts

• Blue cheese and pear,

• Carmelitana pear and blue cheese ice cream,

• Baked pumpkin with blue cheese and caramelized onions,

• Baked pumpkin and cream cheese

• Camembert and berry sauce

• Mozzarella and sun-dried tomatoes,

• Different humusy,

• Salmon and cream cheese,

• Herring with pickled onions and fresh Apple

• Mushroom stuffing,

• Mushroom stuffing with chicken,

• Pate and caramelized onions,

• Classic pancakes with meat

• Cheese and meat with mustard sauce

• Baked ham with creamy horseradish and pickled cucumbers,

• Duck with Hoisin sauce,

• Baked crispy bacon and maple syrup.

Let me remind you that recipe for pancakes in which to wrap the filling – here.

All my pancakes can be found in the section of breakfasts here.

Vanilla coconut ice cream (vegan and sugarfree)

The recipe was born suddenly one of those products that was at home, and it was so bomber that now takes pride of place in my cookbook.

Do 5 minutes, not including the stage of freezing.

You will need 1 large ripe(!) banana, 200 ml coconut milk (can be cream if you like it meatier), juice of a quarter lime/lemon, 1H.l. ground vanilla (or the seeds of half a vanilla pod), a pinch of sea salt.

Optionally you can put the sweetener (but believe banana is enough) and a few mint leaves, if you love her.

1. Banana wash, peel, slice and freeze much.

2. In a blender to immerse all the ingredients and punching until smooth. Can eat immediately or freeze until more solid (like me).

How to freeze ice cream:

Method 1.

Shake all the ingredients in a blender and put into the freezer straight into the bowl(!). Then every hour to get and mix a lot, especially the fact that froze on the top and on the side of the Cup. Once the consistency of your ice cream will be quite thick, but still viscous (it also obviously there will be small pieces of ice, which can not be avoided and I really don’t like), then remove it and punch in a blender. After that my ice cream may be placed in storage container and put into the freezer.

Method 2.

If you remove the freezer in the bowl of a blender not possible, then just put ice cream in a storage container and put it in the freezer. Carefully stir the ice cream every 30-60 minutes, so that eventually his consitency was tender and not an ice block.

3. Feed. Ice cream and so delicious, but absolutely brilliant it becomes, if the top sprinkle with cocoa/carob and the coconut chips. Direct wow!