But being a nutritionist, my self-made mission in life is to turn tasty treats into healthy tasty treats.
These one cover off healthy – tick! – and also intolerance friendly – tick tick! They are packed full of fibre and protein from the chickpeas and more protein and zinc from the cashews, so they’re going to keep you fuller for longer and not send your blood sugar into a spike. They are also made with a whole food sweetener that’s also packed with vitamins and minerals (and not completely devoid of nutrients, like processed sugar). If you’d like a fructose-free option, that there too.
You can mix these up with different nut butters and seeds, but I’ve kept them low in salicylates and amines for those of us who need that. Stay away from those store-bought, sugar-laden biccies that are no good for you, and probably full of palm sugar too (which is leading to deforestation and the destruction of many beautiful animal species). Try these instead. As always, they are super quick and easy, and make the perfect after school snack with a piece of fruit 🙂
Gluten free, dairy free, egg free, soy free
1/4 cup buckwheat flour
1 can chickpeas, drained & rinsed
1/2 cup cashew butter
1 tsp vanilla bean paste
1 1/2 tbsp poppy seeds
1/4 cup maple syrup (or rice malt syrup for a less sweet, fructose-free version)
1 tsp baking powder
Preheat oven to 170C. Grease two flat oven trays.
Combine all in food processor and blend until smooth. Use a dessertspoon to scoop out heaped spoonfuls and slide off the spoon with your finger. (They are very sticky so try and do it in one movement – they’ll flip over – and place them straight onto the greased tray.)
Place in preheated oven and bake for about 25 minutes. Check they are not too gooey in the centre by pulling one in half. (Nice chef treat, too.)