Crispy Chickpeas

 

Ingredients

• 1 1/2 cups cooked chickpeas, drained and rinsed
• Extra-virgin olive oil, for drizzling
• Sea salt
• Paprika, curry powder, or other spices (optional)

Instructions

• Preheat the oven to 425°F and line a large baking sheet with parchment paper.
• Spread the chickpeas on a kitchen towel and pat them dry. Remove any loose skins.
• Transfer the dried chickpeas to the baking sheet and toss them with a drizzle of olive oil and generous pinches of salt.
• Roast the chickpeas for 20 to 30 minutes, or until golden brown and crisp. Ovens can vary, if your chickpeas are not crispy enough, keep going until they are!
• Remove from the oven and, while the chickpeas are still warm, toss with pinches of your favorite spices, if using.
• Store roasted chickpeas in a loosely-covered container at room temperature. They are best used within two days.

Apple Muffins (Vegan)

Apple Muffins

Dry ingredients

• ▢2 ⅓ cups (290g) all-purpose plain flour, (note 1 for gluten free)
• ▢⅔ cup (125g) packed brown sugar, coconut sugar or granulated sugar
• ▢3 teaspoons baking powder
• ▢1 teaspoon ground cinnamon
• ▢Pinch of any good-quality salt

Wet ingredients

• ▢1 (~180g) medium-sized apple, chopped roughly or finely
• ▢1 cup (250g) dairy-free milk
• ▢½ cup (125g) light-tasting vegetable oil
• ▢1 tablespoon apple cider vinegar, optional
• ▢1 teaspoon vanilla extract, optional

Topping (optional)

• ▢½ (~90g) medium-sized apple, chopped roughly or finely
• ▢2 tablespoons raw demerara sugar

Instructions

• Preheat the oven to 350°F. Line a muffin/cupcake tray with liners.
• Add all the dry ingredients to a medium or large bowl. Mix until there are no lumps. Add all of the wet ingredients to the bowl (except the apple) and mix until just before it's combined. Add the chopped apple and fold until the apple is evenly dispersed.
• Use an ice cream scoop or a large spoon to divide the batter into your muffin tin.
• Optional: Scatter the remaining chopped apple and granulated coarse sugar on top.
• Bake the muffins in the oven for 20-25 minutes OR until a skewer can be inserted into the middle and there is no wet batter on it, though some crumbs are fine (note 3).
• Cool the muffins in their tray for 10 minutes then allow them to cool on a wire rack.
• Enjoy the muffins warm or at room temperature! The muffins can be stored in an airtight container at room temperature for 2 days, in the fridge for 3 days or in the freezer up to 1 month. The crunchy raw sugar topping will soften after 1 day.

Notes

1. To make gluten-free muffins, substitute the plain flour with 1 ½ cups (150g) almond meal and 1 cup (160g) gluten-free all-purpose flour
2. This recipe will make 12 standard muffins or around 8-10 larger cafe-sized muffins.
3. For cafe-sized muffins, bake them for at least 25-35 minutes (depending on the size of your muffins) or until a toothpick comes out clean.