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Oh Sweet (Chick) Pea!

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What if you could snack on raw cookie dough that was full of protein, lower on the glycemic index, gluten free. . . AND designed specifically as a snack rather than a baked good (though I bet this would bake up just fine–)? There’s also a filling, delicious breakfast tart and perfectly portable nutrient-dense muffins for your lunchbag or backpack.

That’s right: sweet treats. . . from chickpeas.  Yes, seriously!

With frantic book edits going on now, I haven’t created much in my kitchen in the past couple of weeks, but I had to share these sweet treats I created last month for VegNews, each made with chickpeas or chickpea flour.

To see the recipes for raw Oatmeal-Raisin Cookie Dough, Breakfast Socca with Cinnamon-Glazed Apples and Sweet Potato Spread or Applesauce Muffins–all three can be eaten on an anti-candida diet**–head over to VegNews.  And don’t forget to leave a comment and let me know what you think!

Glazed Apple and Sweet Potato Spread Socca from Diet, Dessert and Dogs

** to make the cookie dough ACD-friendly, omit the raisins and replace with unsweetened carob chips or cacao nibs.

Oh, and I couldn’t end this post without mentioning that my Girls have got their moment of fame (well, on a site other than this one, that is!).  Check out Elsie and Chaser as the “cover dogs” on Our Hen House’s “This Animal on This Day” feature today!! 😀 (“That’s great, Mum. . . but frankly, we’d rather eat some of that cookie dough!”).

Never miss a recipe–or a comment from The Girls! Click here to subscribe to Diet, Dessert and Dogs via email. (“We love subscribers, Mum. . . almost as much as we love treats!”)

Last Year at this TimeButterscotch Walco-Nut Butter (gluten free; ACD  All Stages)

Two Years Ago: Adzuki Spread (gluten free; ACD Stage 2 and beyond)

Three Years Ago: Cheese Filled Olive and Onion Bread (gluten free; ACD Stage 2 and beyond)

Five Years Ago: Cookbook Review: Nava Atlas’s Vegan Express

© Ricki Heller, Diet, Dessert and Dogs

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13 comments to Oh Sweet (Chick) Pea!

  • They look like great eats, Ricki. I love your use of psyllium. 🙂

    [Reply]

    Ricki Reply:

    Thanks, Janet! I’ve been on a psyllium craze lately, using it in place of xanthan gum in a lot of recipes. I loved how it made the socca so much more custardy in texture. 🙂

    [Reply]

  • Heather J

    Ricki, how much does this recipe make in cups? I notice the recipe makes “4 servings” but I’d like to know the serving size. Thanks!

    [Reply]

    Ricki Reply:

    It’s about 1/3 cup (80 ml) each serving. 🙂

    [Reply]

    Heather J Reply:

    Thanks!

    [Reply]

  • These look so very good, Ricki! And I just bulk-cooked chickpeas on the weekend. Everything is falling into place… 😉

    [Reply]

    Ricki Reply:

    Yes, I’d say your work is cut out for you. 😉

    [Reply]

  • Courtney

    Oh wow Ricki–congrats on the VegNews recipes! They are all making my mouth water. YUM! I am obsessed with chickpea flour lately, so the socca is calling my name!!

    Courtney

    [Reply]

    Ricki Reply:

    I’ve been using it all over the place, too. Glad you like the recipes! 🙂

    [Reply]

  • WOW! This is intense! Nice job! Great post! Very creative! Excellent!

    Mind if I link you on my site?

    [Reply]

    Ricki Reply:

    Thanks so much, Jennifer! 😀

    [Reply]

  • I really needed this during our recent heatwave when I wanted to bake but didn’t want to turn on an oven – looks far more healthy than the gifted cookie dough I have in my freezer – full of so many good things

    [Reply]

    Ricki Reply:

    Yes, one benefit of cookie dough: no baking! 🙂

    [Reply]

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