Monday, 26 September 2016

CHICKPEA CHOCOLATE CHIP COOKIES


I'll be the first one to say that, as much as I love a good chickpea salad, I do think it's a bit weird to use them in desserts. But after seeing a few recipes online and people raving about it, I decided to give it a go and test it myself. After all, who can say no to healthy cookies? 

I loved them, my family loved them, my friends loved them. Everyone loved them, even those who are not a fan of my healthy baking. 

So, even if you don't usually are one to try healthy desserts you should give this a try. They are soft, sweet and do not taste like chickpeas. Trust me. 


Ingredients

1 can (15oz) of cooked and drained chickpeas
1/2 cup brown sugar 
1/2 cup wholewheat flour
2 tbsp vanilla extract
1/2 tsp baking powder
1/2 tsp salt
1 tbsp olive oil or coconut oil
Chocolate chips to taste

How to

Preheat the oven to 200 degrees celsius.

Start by cooking and draining the chickpeas. Using a food processor, process the chickpeas, vanilla extract, olive oil, salt and baking powder until it's smooth.

In a medium bowl, add the flour and the sugar. Fold until everything is mixed. Finally, add the chocolate chips and mix. You can also add nuts or dried fruit, or basically anything you like in cookies.

On a lined baking sheet, scoop the dough and flatten the cookies a bit using wet fingers as the cookies won't expand much by themselves. 

Bake at 180 degrees celsius for about 20-25 min, until the top of the cookies begins to crack and the edges are dry to touch.  

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Thursday, 22 September 2016

GOODBYE SUMMER

Can you hear me cry? Technically, it’s still summer. However, it is pretty clear the weather is considerably colder, beach days are pretty much over and my tan -which I worked very hard for- is fading away.

However, let’s take this moment and remember all the adventures, all the laughs, the late nights, the early sunrises, the pink sunsets, the salty hair, the random night outs and the happiness. Let’s not moan about the upcoming early mornings or the late study nights. It’s life, and let’s just be grateful we’ve been lucky enough to experience an incredible summer. 












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Monday, 19 September 2016

FALL FASHION WISHLIST

As hard as it may be to admit, fall is coming and summer is pretty much over. The atmosphere is getting colder, leaves are turning brown and the days are getting shorter and less fun. But it's not all bad. After about three months, it's time to ditch shorts and crop tops and go back to cosy clothes - jumpers, scarves, coats. 

One of my go to online stores for women apparel is with no doubt StyleWe. I won't start fall fashion shopping until I am back in cold and rainy London, but here are some pieces I've been loving for these upcoming colder months.






If you want to check them out they also have a blog and a YouTube Channel.

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Saturday, 17 September 2016

HEALTHY CHOCOLATE AND CARROT QUINOA COOKIES



You've heard it a thousand times. From your mother, from your healthy friend, from your teachers. Breakfast is the most important part of the day. However, morning is usually the time we're rushing out of the door and the last thing we're thinking about is how balanced our breakfast is, if we even have any breakfast.  I am a 'big bowl of cereal every morning' kind of person, but that means I have to wake up about 30min earlier to have my breakfast. 

But I like to sleep. 

So these healthy cookies are perfect to have for breakfast as you're running to your car to get to work or school. They don't have any refined sugar and are filled with energy that will get you through the morning, even a busy and long Monday morning. Plus, they are super easy to make! 


















INGREDIENTS

1 1/2 cup of oat flour 
1 cup of rolled oats
1 cup of cooked quinoa
1/2 cup of honey or maple syrup
1/4 cup of melted coconut oil (or normal butter)
1 tsp of cinnamon
1 cup of shredded carrots
1 tbsp of vanilla extract 
4 tbsp of unsweetened coca powder

HOW TO

Start by pre-heating the oven at 200 degrees celsius. Then, whilst the quinoa is cooking, mix all the dry ingredients and add the carrot. Mix until all the carrot is coated with flour. 

Add the coconut oil, honey or maple syrup and vanilla extract. Mix well and then add the cooked quinoa. Mix everything again.

On a lined baking sheet, scoop the dough on to the baking tray. It should give about 6 or 7 big cookies. Bake them for about 15-20 min at 180 degrees celsius. 


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