Flourless Chickpea Blondies

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The first time that I made this recipe marks the first time that I… peeled an entire can of chickpeas! It was tedious 🙃 but worth it! I don’t know that I’ll take the time to do it very often (or ever again), but it does result in a smoother product when the chickpeas get blended together.

I don’t bake things very often either, but these were super yummy and come together pretty quick! (if you don’t peel the chickpeas) 😉

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Yield: 6-8 blondies

What You’ll need:

• 1 15-oz can chickpeas

• 1/2 cup peanut or other nut butter

• 1/3 cup ground flax

• 1/3 cup honey or maple syrup

• 1 tsp cinnamon

• 1 tsp vanilla extract

• 1/4 tsp baking powder

• 1/4 tsp baking soda

• 1/4 tsp salt

• 1/3 cup mix-ins (chocolate chips, coconut shreds, chopped nuts, etc.)

• optional: 1-2 scoops collagen peptides (does not change flavor or texture, just adds protein)

  • Further Food discount FINDINGBALANCE

Directions:

1. Preheat oven to 350F.

2. Rinse and drain chickpeas. Blend in a food processor or high-speed blender until smooth.

   • Optional: before blending, peel the skin of each chickpea. This will result in a smoother product and makes the chickpeas easier to digest as well.

3. Add nut butter, honey or maple syrup, and vanilla extract and blend again until smooth.

4. Add flax, cinnamon, baking powder, and baking soda and blend again until smooth.

5. If needed, add 2-4 TB liquid (milk, water, etc.) and blend until the batter is dense and smooth, but not runny.

6. Stir in chocolate chips and/or other desired mix-ins. Do not blend.

7. Pour batter into a greased 8x8 baking pan and bake for about 20 minutes, until batter is no longer wet or sticky.

8. Allow blondies to cool and cut into 6-8 pieces. Drizzle with nut butter if desired.

   • I stored mine in the fridge for a cool treat. They were gone in 2 days, but should last up to a week!

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Cookie Dough Protein Balls

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Quarantine 2020 had me in the kitchen lots 👩🏼‍🍳 and this is one of the recipes I threw together out of boredom and curiousity!

They’re kind of a spin off of my most popular blog recipe: Easy Chickpea Cookie Dough. I’m a really big fan of anything cookie dough 🙂

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These come together in just a couple of minutes, and I suggest letting them chill for at least 30 minutes before eating them… if you can wait!

You can omit the protein powder if you don’t have any, but you’ll need to add extra oats or flax. I use Nuzest, and I truly will never use any other protein powder. It’s a vegan pea protein, and it’s so good that I eat it by itself mixed with water as “protein fluff”... every single day!

You can add any “mix-ins” you want; you’re certainly not limited to chocolate! Chopped nuts, coconut, raisins, or anything else that you like.

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What you’ll need:

• 1 can (15-oz) chickpeas, drained and rinsed

• 1/4 cup nut butter

• 2 TB ground flax

• 1/4 cup oats or oat flour

• 1 serving vanilla protein powder (this is the one I use)

• 1/4 cup maple syrup

• 1 tsp vanilla extract

• 1/2 tsp cinnamon

• 1/4 tsp sea salt

• 1/2 cup chocolate chips or chunks

Directions:

1. Place drained and rinsed chickpeas into a food processor or high speed blender and pulse until smooth.

2. Place the rest of the ingredients except for the chocolate into the food processor or high speed blender and pulse until smooth and well combined. You may need to scrape down the sides periodically.

3. Transfer the dough into a bowl and fold in the chocolate (and anything else you want to add in).

4. Roll the dough into balls and place on a plate or baking sheet.

   • Note: I like to use about a 2 TB (1/8 cup) scoop when scooping the dough out of the bowl to roll.

5. Allow the balls to chill in the fridge for at least 30 minutes before serving for maximum palatability.

6. Store in an airtight container in the fridge for up to a week, or in the freezer.

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discount code: KYLAK15

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Frozen Chocolate Protein Cookies

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Fridge and pantry clean-outs always have me creating new recipes and combinations, and these little ‘cookies’ are no exception!

They’re really high in protein and fiber, and you can sprinkle any garnish on top that you like… powdered sugar, shredded coconut, chocolate chips, etc. Or you don’t have to add anything if that’s your style!

The collagen peptides are completely optional as well. Adding them won’t change the taste or texture of the cookies, but it will add some extra protein. Collagen is the most abundant protein in our bodies, and taking it is great for hair, skin, nails, joints, and even your gut. I use THESE ones!

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WHAT YOU’LL NEED:

• 1/2 cup canned pumpkin

• 2 scoops (1 serving) chocolate Nuzest protein powder

• 2-3 TB coconut flour

• 3 TB ground flax

• 3 TB cocoa powder

• Dash of maple syrup

• Optional: 1 scoop collagen peptides

DIRECTIONS:

1. Mix all of the ingredients together in a small mixing bowl. Add 2 TB of coconut flour to start, and gradually add in up to another TB until the batter consistency is only slightly sticky.

2. Spoon rounded scoops of batter onto a baking sheet or plate lined with parchment paper. Flatten gently and sprinkle topping, if desired.

3. Let cookies sit in the freezer for at least 1 hour. Enjoy!

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discount code: KYLAK15

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Frozen Chocolate Protein Bites

I make a lot of different protein balls (you can find some recipes here), but these guys are perfect for the warm weather that is finally making its way in!

They’re frozen treats that’ll keep you cool, but each one has almost 5 grams of super high quality plant protein, too! It’s a win-win :)

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Yield: 8 bites

Ingredients:

• 2 scoops (1 serving) Nuzest protein powder

  • Chocolate, vanilla, or natural will work

• 3 TB coconut flour

• 2 TB ground flax

• 2 TB nut butter

• 2 TB agave or maple syrup

• 1 TB cocoa/cacao powder

• Dash of cinnamon

• ~1/4-1/3 cup water or milk

• Coconut shreds

Directions:

1. Mix protein, flour, ground flax, nut butter, agave, cocoa powder, and cinnamon together in a bowl.

2. Slowly add water until the dough is wet throughout and becomes a bit sticky.

3. Separate evenly into an ice-cube tray, and sprinkle coconut shreds (or other topping) over each.

4. Freeze for at least 1-hour. Enjoy!

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discount code: KYLAK15

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3-Ingredient Biscuits

These were a little kitchen experiment gone SUPER delicious. The first time I made them, I sat down and ate the whole batch right then and there… LOL!

Short disclaimer that there is nothing wrong with carbs… at all. Our diets should be over 50% carbohydrates, because they’re our main source of energy! However, if you’re getting carbs from other sources, there’s nothing wrong with enjoying a low-carb treat, like these :)

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Yield: 4 medium-sized biscuits

WHAT YOU’LL NEED:

• 2 cups riced cauliflower

• 1 large egg

• 1/4 cup coconut flour

• Seasoning of choice

directions:

1. Preheat oven to 400 degrees F.

2. Squeeze all liquid out of the cauliflower rice using a paper towel or cloth.

3. Beat the egg into the cauliflower until it is coated and sticky, and then mix in the flour. Season as desired. (I used salt, pepper, garlic powder, and herb seasoning)

4. Scoop the batter into 4 balls and form into “patties” about 1/4-1/2 inch thick. Place on a baking sheet lined with parchment paper, and sprinkle additional seasoning on top, if desired.

5. Bake for 20-25 minutes, or until golden and cooked through. Enjoy!

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