Back in February (okay, how is it already March?), I made a lemon basil chickpea pie. I don’t know if pie was really the correct term for the dish, but I went with it.
I also declared my love for chickpea flour (that love hasn’t waned) and promised to create a sweet counterpart to the savory dish.
Here it is.
This is super easy to make. It’s basically measure, microwave, mix, bake, and then eat.
Easy, healthy, and delicious. Yes, please.
First, make your cinnamon apples by mixing together 1.5 C. chopped apples, 1 T. cinnamon, and 2 T. sucanat (or sweetener of choice) in a microwavable bowl. Microwave on high for approximately 1 minute or until apples are softened.
Note: this apple topping is also delicious over pancakes and Greek yogurt or as a sweet snack.
Preheat the oven to 350 and prep the rest of your ingredients.
cinnamon apples (see above)
1 C. garbanzo bean flour
1/2 C. unsweetened applesauce
1 t. vanilla extract
1/2 C. egg whites
1 t. liquid vanilla stevia
1/2 t. baking powder
1/2 C. vanilla coconut milk
1 t. cinnamon
2 T. white chocolate chips
Mix together all of your ingredients (save the cinnamon apples and white chocolate chips).
Then fold in the apples and white chocolate chips. Pour into a greased baking tin (I used coconut oil), top with extra cinnamon, and then bake for about 30 minutes.
I’m not always the most patient person. Especially when it comes to tasting fresh out of the oven baked goods.
So after cooking, I flipped this pie over onto a cutting board without letting it properly cool. This left me with a slightly bumpy, yet still delicious, pie.
This also left me with plenty of leftovers to spoon out of the pan before washing.
So in this case, my impatience turned out to be beneficial after all.
Also, thank you all for the support in regards to all of my exciting news yesterday! Knowing that I have you guys rooting for me just gives me that much more motivation.