Noodle-less butternut squash lasagna (recipe)
Love lasagna but trying to steer clear of pasta? This flavorful alternative swaps noodles for butternut squash.
Love to eat raw chocolate chip cookie dough but worried about the health risks? Fear not! This egg-free, no-bake recipe is easy to make and safe to eat. The secret is chickpeas, also known as garbanzo beans — a plant-based source of protein and fiber.
Edible Chocolate Chip Cookie Dough
Fold into vanilla ice cream or eat it right off the spoon.
Edible chocolate chip cookie dough (recipe)
Ingredients
1 (14.5-ounce) can chickpeas (garbanzo beans), drained and rinsed
1/2 cup peanut or other nut butter
3 teaspoons vanilla extract
3 tablespoons maple syrup
1 teaspoon cinnamon
1 tablespoon ground chia seeds
1/3 cup chocolate chips or cocoa nibs (60 percent cacao)
Directions
1
Step 1
Rinse and drain the chickpeas. Place on a paper towel to absorb excess water. If some of the skins are loose, peel them off and discard; this will help the dough to be less gritty.
2
Step 2
In a food processor, add the chickpeas, nut butter, vanilla extract, maple syrup and cinnamon. Blend until smooth and creamy. Add the ground chia seeds and blend until everything is combined.
3
Step 3
In a small bowl, add chickpea cookie dough mixture. Fold in the chocolate chips. Serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
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