This summer was starting to feel monotonous, so I took five days to just do nothing.
And it was glorious.
I slept in till twelve o’ clock. I baked three recipes in one day. I went on a jog for fun. I watched a movie dedicated to sushi, and I made pancakes at 2 a.m. on multiple occasions.
I also made this chickpea pie. This was one of the first recipes I found a few years back when I first found out I had food allergies.
I couldn’t find an eggless chocolate chip cookie that tasted, well, good. I was always left with thin, dry, crunchy versions of disappointment.
But when I found this recipe, it was honestly one of the best days of my life. I can’t tell you how many times I’ve made this pie. It’s practically a food group of its own in my house.
You know it’s a good recipe when you can eat it for breakfast, lunch, and dinner.
- 2 cans chickpeas (drained and rinsed)
- 1 c. quinoa flakes
- ¼ c. + 3 Tbsp. olive oil
- 2 tsp. vanilla extract
- ½ tsp. baking soda
- 2 tsp. baking powder
- ½ tsp. salt
- 1½ c. brown sugar
- 1 c. chocolate chips
- Preheat oven to 350.
- Grease a 9 inch springform pan.
- In a food processor, blend everything except for chocolate chips until smooth and creamy.
- Fold in the chocolate chips.
- Bake for 35 minutes, until a toothpick inserted in the center comes out clean.
- Serve warm or cold.
Much Love,
Katherine Marie
My Bible Verse For Today:
“The heart is deceitful above all things and beyond cure. Who can understand it? “I the Lordsearch the heart and examine the mind, to reward each person according to their conduct, according to what their deeds deserve.”
Jeremiah 17:9-10
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