Hi Everyone!
Today is Food Wednesday with Cathy and I am excited to share some muffins and cake made with chick peas. Not chick pea flour but the actual chick peas. If you read my blog you know that I have been experimenting with aquafaba, the juice from chick peas. Soooo I searched the web for a recipe to use up the peas. I found a few but settled on the following. Note; next time I will NOT use chocolate chips. I am not a fan even in C.C.C.(chocolate chip cookies)
My aquafaba was frozen so for the first recipe I did use eggs.
You will need
3 eggs, 1 can of chick peas 15.5oz, 1/2C peanut, or almond butter. I used almond. 1/2C maple syrup, or honey. I used honey. 1t extract. I used almond.
1t baking powder, 1/4t salt, 1/3C C.C.
Preheat oven to 350°F or 170°C place paper in cup cake pan and spray with baking oil.
|
Place 1 egg and chick peas in food processor and blend until there are very few pea chunks.  |
Add all ingredients to the blender except C.C.  |
|
The batter will be wet and there will be a few pea chunks. Not to worry. Fold in C.C.  |
Lightly spray the cup cake liners about 3/4 full.  |
|
Bake for 25 minutes but check at 22 or 23 minutes.  |
A nice rise considering no flour.  |
|
Seriously a very delicious cup cake.  |
The next day when my aguafaba was ready to use I made a spice cake. 3T=1 egg. In a bowl beat 3T of aquafaba. Just until a bit foamy. Then add to the peas in the blender.  |
Once this is blended add all the ingredients from above exchanging molasses for honey and include 1/4t cardamom, 1/4t cloves, 1/2t ginger 1t cinnamon. Taste it and add more if needed. Then fold in 1/2C of raisins. |
You can use parchment and spay oil or spray and flour the pan. Pour in the batter and bake for 35 minutes.  |
|
This is so good. The longer it sits the better it is.  |
I would like a better rice on the cake so I will play with ingredients. I may need to aerate the aquafaba more.  |
Hope you will try these.
Nicole
18 comments:
Nicole,
I love home-made chocolate chip cookies! Just the other day, I thought about a triple chocolate chip cookie recipe I have that I haven't made in a long time and I'd sorta like to make it if we weren't cutting back on our calories. Maybe before long I can make a batch. I'm usually not a huge fan of chocolate chips in muffins or cupcakes, though. Your final product looks good and am glad you're having fun experimenting. I will have to look back over your recent posts to learn about aquafaba. Thanks for visiting, my dear. Have a good week!
...lots of things can be made with chickpeas, I didn't know about this one.
Surprising results! I haven't experimented with eggless and flourless cakes, and wouldn't expect it to work so well. At the moment I'm not baking cakes much, but I am fascinated by your experiments.
best... mae at maefood.blogspot.com
Oohh.. how delicious!
I send this by my desk top, and there are no problems to identify with google. The problem is all over google users in Android devices a mobile phone and tablet. Many friends have problems with this matter. I've sent mail to google, but no answer. I've read from digital magazines that Android has making a big updates but it takes time...
You enjoy with cakes and friend, have a happy day xx
Hugs sirkkis
These are very creative takes on using chickpeas. It's fascinating how a whole new world of baking has opened up using items like aquafaba and chickpeas. It's lots of fun to explore, don't you think? Happy Wednesday. Hugs-Erika
I'm fascinated by the chickpeas in baking Nicole! The muffins look really yummy!!! Funny you mentioned a pudding cake, I made one this week, and thought it wasn't done enough, so kept it in the oven for twice the time, maybe I should have tried it as the recipe stated!
Chickpeas seem like the new wonder food!
They look good.
Thank you for sharing more information about baking with chickpeas and their water. I will need to try this soon.
a note when baking gluten free-the only way I know something is baked done is by internal temperature, so I use one of those instant read thermometers when I bake a pumpkin bread for example it takes almost 15 more minutes to be baked done temperature should be 205 f to 210 f with the instant read thermometer for baked goods-perhaps this would work with this too
In the past I had tossed so many "experiments" away as it was not baked done.
thanks so much sharing with us for Food Wednesdays
Almost missed you Nicole! So glad you are having fun with aquafaba... not my cup of tea I'm afraid.. I like to experiment with my crafts and art but not my food...lol Everything you made looks YUMMY! Happy Food Wednesday! Hugs! deb
I have always called chickpeas garbanzo beans. I like your experiments. I wish I had a mixer like yours to chop the peas. This looks really, really good. I'm also not a fan of cccs, so I would leave the chips out, too. I am SO impressed with your baking and mixing skills, too. Happy Food Wednesday, Nicole.
Those look really yummy! Surprising ingredients for such delicious looking results!
Now these are very interesting recipes using chickpeas for sweets and the aguafaba in place of eggs. I need to try it!
I'm not much of a baker, but I'm quite fascinated of the experiments that you're doing. I probably still stick to eggs and butter since allergies to chick peas, but I thought this was really interesting. I'm not a big fan of chocolate chips either, but sometimes I use them.
I've never tried using chick peas, but the cakes look good! Valerie
Chick peas for cakes, now that is new to me!
They look yummy! Thanks for the recipe Nicole.
It all looks delicious :) I've never cooked with chick peas. I'll be making muffins today -oatmeal.
Post a Comment