I never really knew what to do with beans. Many others suggest to eat beans because they are healthy. My family and I never did eat beans very often when growing up. When we did, I made sure to not sleep on the same floor as my father. But i guess that is a story for a different day.
So what to do with the beans? I was lucky and recently managed to stumble on a Chickpea recipe from www.fitsugar.com. I modified the recipe by adding some brown sugar and added extra nutmeg. For some reason I just love nutmeg, allspice, cloves, and cinnamon. I guess this is the reason that makes me right at home when spice cake comes around. I hope you enjoy these tasty little treats, which were an excellent snack for when I was writing this post. 😉
Sweet Roasted Chickpeas
1 can chickpeas
1/2 tbsp olive oil
1 tbsp honey
1 tbsp brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp sea salt
Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
Drain chickpeas in a colander, and then on a towel to dry.
Spread chickpeas on baking sheet on a single layer. Bake for approximately 45-60 mins. If still soft put them back in the oven at 5 minute intervals.
While chickpeas are warm, toss them in a bowl of the above mixture.
Store remainders of the snack in an air tight container.
This is my very first post at Oven Mitt Adventures!
I guess I should introduce myself… I’m MJ, I currently live in Ottawa, Ontario, in Canada. I am currently at home baking and thought I would start sharing it all with you.
Blueberries everywhere! I am currently obsessing over the amount of blueberries we have in the grocery stores and mostly from the little old ladies that held a “blueberry social” at an old church a few weekends ago. So I had to continue on and make something with them, its to hard not to.
This recipe comes from an old book that I picked up at a garage sale called “Bethany’s Best”. It is my leading manual for all German recipes, since it holds the recipes for everything from pumpernickel bread to spaetzle. Where else would I find some exotic postings as bacon yoghurt dip (which I’m still debating on making), or the molds that we never ever seem to make, but see at church functions? So as an exert from this lovely cookbook, I am presenting Blueberry Orange loaf.
Things about this recipe to note:
I am allergic to milk products so when the ingredients say milk, I replace it with almond milk. Same goes with butter. I replace it with a lactose free margarine. I realize that in the world of baking these are not the same! So when I post recipes I will be posting them for the non-milk free people, because lets admit, it will be tastier for you. Also I did replace the all-purpose flour with whole wheat flour, because it is what I had on hand at the time. This would have done really nicely with a cake/pastry flour as well. Also you may have notice that the cake doesn’t sit as high as you would imagine it would. I used a different sized pan, so my boyfriend could bring the remainders into word with him. Also I wanted to put a glaze on the cake, it would have brought the flavour of the orange out, so if you do make it I would highly recommend it. And the recipe I would have used is here: http://southernfood.about.com/cs/cakerecipes/ht/basic_glaze.htm
Blueberry Orange Loaf
1/2 tsp baking soda
2 tsp baking powder
2 cups all purpose flour
3/4 tsp salt
3/4 cup sugar
1 tbsp. grated orange rind
1/4 cup orange juice
1/4 cup melted butter
3/4 cup milk
2 eggs, beaten
1 cup, blueberries drained and dried
1/2 cup chopped nuts (optional)
Sift first five ingredients into a bowl. Combine the next five ingredients and stir into the flour mixture. Beat well. Grease a 9x4x3 pan and spread with one third batter. Sprinkle with half the blueberries and nuts. Add another third of batter and remaining fruit and nuts. Add remaining batter and bake at 350 degrees and 50-60 min. Frost when cool if desired.