Food recipes
Chickpea Garbanzo French Toast
Chickpea Garbanzo French Toast
Ingredients:
1 cup plain almond milk
½ cup chickpea (garbanzo bean) flour
¼ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 tablespoon pure maple syrup
½ teaspoon vanilla extract
¾ cup orange juice
8 slices whole-grain whole wheat bread
Directions:
1½ cups Berry Compote
To make the compote:
Warm a saucepan over medium heat. Add the orange juice, sugar, cloves, ginger, and
berries and stir to combine. Cook until the sugar is dissolved and the mixture begins to
bubble.
Whisk together the arrowroot and water in a small bowl until the arrowroot is
dissolved, then whisk arrowroot mixture into the hot orange juice mixture. Cook until
the sauce thickens, about 1 minute. Serve warm or at room temperature.
To make the French toast:
Whisk together the milk, chickpea flour, cinnamon, nutmeg, maple syrup, vanilla, and
orange juice.
Warm a large nonstick skillet over medium to medium-high heat and spray
generously with nonstick cooking spray. (Because there is no other fat in the French
toast, spray the pan well and respray as necessary to prevent sticking.) Dip a slice of
bread into the milk mixture and place in the hot skillet. Continue to dip and add as
many slices as will fit in the pan at a time. Cook the bread until browned on both
sides, about 2 minutes per side. Continue until all slices have been cooked.
Arrange French toast on serving plates and top with Berry Compote.
Per slice (with approximately 3 tablespoons compote): 162 Calories | 4 g Protein | 2 g Total fat | 0 g Saturated
fat | 0 g Monounsaturated fat | 34 g Carbohydrates | 3 g Fiber | 18 g Sugar | 36 mg Calcium | 1 mg Iron | 134 mg
Sodium
Chocolate Pecan Zucchini Muffins
MAKES 12 MUFFINS
I’ll be the first to admit that these ride the fine line between muffin and cupcake.
Let’s be honest, if you put frosting on just about any muffin it would be transformed
into a cupcake, and calorically speaking, most muffins and cupcakes are pretty
similar. But for a little breakfast treat now and then, these muffins are perfect. The
zucchini disappears into the batter as it cooks, making these muffins super moist,
and they have just the right hint of sweetness and nutty goodness from the pecans.
Ingredients:
1 cup plain almond milk
½ cup chickpea (garbanzo bean) flour
¼ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 tablespoon pure maple syrup
½ teaspoon vanilla extract
¾ cup orange juice
8 slices whole-grain whole wheat bread
Directions:
1½ cups Berry Compote
To make the compote:
Warm a saucepan over medium heat. Add the orange juice, sugar, cloves, ginger, and
berries and stir to combine. Cook until the sugar is dissolved and the mixture begins to
bubble.
Whisk together the arrowroot and water in a small bowl until the arrowroot is
dissolved, then whisk arrowroot mixture into the hot orange juice mixture. Cook until
the sauce thickens, about 1 minute. Serve warm or at room temperature.
To make the French toast:
Whisk together the milk, chickpea flour, cinnamon, nutmeg, maple syrup, vanilla, and
orange juice.
Warm a large nonstick skillet over medium to medium-high heat and spray
generously with nonstick cooking spray. (Because there is no other fat in the French
toast, spray the pan well and respray as necessary to prevent sticking.) Dip a slice of
bread into the milk mixture and place in the hot skillet. Continue to dip and add as
many slices as will fit in the pan at a time. Cook the bread until browned on both
sides, about 2 minutes per side. Continue until all slices have been cooked.
Arrange French toast on serving plates and top with Berry Compote.
Per slice (with approximately 3 tablespoons compote): 162 Calories | 4 g Protein | 2 g Total fat | 0 g Saturated
fat | 0 g Monounsaturated fat | 34 g Carbohydrates | 3 g Fiber | 18 g Sugar | 36 mg Calcium | 1 mg Iron | 134 mg
Sodium
Chocolate Pecan Zucchini Muffins
MAKES 12 MUFFINS
I’ll be the first to admit that these ride the fine line between muffin and cupcake.
Let’s be honest, if you put frosting on just about any muffin it would be transformed
into a cupcake, and calorically speaking, most muffins and cupcakes are pretty
similar. But for a little breakfast treat now and then, these muffins are perfect. The
zucchini disappears into the batter as it cooks, making these muffins super moist,
and they have just the right hint of sweetness and nutty goodness from the pecans.
Printed from https://recipe.bluelayer.org/recipe/73996/chickpea-garbanzo-french-toast