Wednesday, October 31, 2012
Chickpea Choc Chip Bars (Vegan, Gluten Free, Low Glycemic Index)
NOTE: They are a bit crumbly and I'm still trying to figure out ratios of how to not have them be that way. Perhaps a bit more potato starch or an 1/8 tsp of Xantham gum. ? They are however, not so crumbly that they can't be held as a cookie and eaten. It's when you take a bite that it crumbles.
~ Set aside 3 tbsp of Ground Flaxseed in 6 tbsp of water for 15 minutes.
~ 1 Can of chickpeas. Rinsed
Place in food processor with 2/3 cup of Organic Coconut Palm Sugar, a splash of Organic Pure Vanilla Extract, and the flax gel.
Blend til creamy.
~ Add in a bowl with 2 tbsp of melted vegan butter
~ 1/2 tsp of potato starch.
~ Two handfuls of sunflower seeds.
~ Two handfuls of pecans.
~And if you are desperate for some chocolate, some chocolate chips. ;)
Stir into a cookie-type batter.
Bake at 350 for twenty minutes.
These are not going to be like a cookie or brownie but if you have been following a low-sugar, whole foods diets, they are going to taste yummy to your "new" tastebuds, on a day that just cries out for a warm cookie. :)
Let me know what you think and also, let me know if you can figure out how to make them less crumbly!
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