Roasted Fajita Spiced Chickpeas

Secret Recipe Club time y’all.

This month’s recipe comes from Nora, the 20-something foodie and writer behind her blog, Natural Noshing.

I loved reading about Nora’s success in discovering what kind of diet works best for her body, which is a gluten-free diet that focuses on whole foods and eliminates processed junk.

I can relate to Nora on this because my stomach issues have completely disappeared since having cut back on gluten in my diet.

Not to say that I don’t enjoy my bread or tortilla chips.

It just makes my stomach do a back flip into next week.

Nora’s extensive recipe index looks to die for. She has a variety of recipes that are gluten-free, grain-free, dairy-free, and/or vegan. The sweet section was speaking to me. However, my brain was telling me not to cave.

I have been in a snacking mood lately, and Nora’s recipe for Roasted Fajita Spiced Chickpeas was calling my name.

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Y’all…this stuff is addicting.

 It’s like Mediterranean food and Mexican food had a baby.

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Crispy little chickpea babies with all the fajita flavor!

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The original recipe calls for olive oil, however, I got crafty and used tahini because I was out of olive oil (gasp!).

Shhhhhh….don’t tell my dad, not having olive oil in the house is an Italian sin.

You need these in your life.

I may or may not have eaten half of the bowl while watching Real Housewives of N.J. 😉

5.0 from 1 reviews
Roasted Fajita Spiced Chickpeas
Author: 
Recipe type: Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 3 c
 
A snack with a kick. Roasted chickpeas get turned up with flavor from smoky cumin, chipotle powder, and spicy cayenne. Gluten-free, vegan.
Ingredients
  • 2 (15 oz) can garbanzo beans, drained and rinsed
  • ½ t. salt
  • ½ t. ground black pepper
  • ½ T. chili powder
  • ¼ t. cumin
  • ⅛ t. cayenne pepper
  • ¼ t. granulated onion
  • ¼ t. granulated garlic
  • 2 T. extra-virgin olive oil (or tahini)
Instructions
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a medium bowl, combine the spices.
  3. Add the garbanzo beans and tahini and toss to evenly coat.
  4. Spread the garbanzo beans onto the prepared baking sheet and let roast for 40-50 minutes, tossing once or twice during the baking process.
  5. Let cool and enjoy!

 MANGIA!!!

 

 

 

Pumpkin Spice Mini Muffins

Y’all…I feel like we haven’t talked in weeks.

That’s because we haven’t.

I’ve been busy with this adult life stuff.

I’m not liking it.

I’m also not loving that it is almost the end of September and it’s a sauna down here in Texas.

I’m seeing pumpkins and fall decor but seriously…nothing.

Not one bit of cold, crisp, fresh air, not one day that I can go without washing my hair after a 3 mile run because…ya know, I didn’t even sweat.

Anyways, I’m going to have to start creating my own fall experiences around here.

I’m always extra excited to post for Secret Recipe Club in the fall because I can be assured that the food blogger that I get will have at least a few fall recipes.

I hit the jack pot with Sarah, the lovely fellow peanut butter lover and the writer behind The Pajama Chef.

I just knew Sarah and I would be instant friends with our genuine love for peanut butter and running.

I totally wanted to try all of her recipes, including her Chewy Peanut Butter Brownies and Dulce de Leche Peanut Butter Sandwich Cookies but let’s get on this fall train.

We know we want something pumpkin.

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These Pumpkin Spice Mini Muffins are it.

Plus, plus, they are super cute size for easy accessibility to your mouth.

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Plus, mini=less calories, but if you eat the whole batch like me…then you don’t win in that department.

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Buuuuuuut, you do win in the flavor department.

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These babies are perfectly fluffy with all of the flavors of fall.

Oh, and I made them paleo.

So, yea.

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Pumpkin Spice Mini Muffins

Yield: 24 mini muffins

Ingredients:

3/4 c. pure canned pumpkin, unsweetened

1/4 c. unsweetened applesauce

1/4 c. full-fat coconut milk

1/2 c. granulated stevia

2 large eggs

2 T. melted coconut butter, plus more for topping

1 T. pumpkin pie spice

1/2 t. pure vanilla extract

1/2 c. coconut flour

1/2 t. baking soda

1/4 t. salt

Instructions:

Preheat the oven to 35o ºF and grease a mini muffin cup pan with cooking spray.

Place the pumpkin, applesauce, coconut milk, stevia, eggs, coconut butter, pumpkin pie spice, and vanilla until smooth.

Stir in coconut flour, baking soda, and salt until combined. 

Drip the batter by rounded tablespoon into the prepared mini muffin cups. 

Bake for 10-12 minutes or until lightly golden. 

Let cool and top with additional coconut butter if desired. 

 

MANGIA!!!

 

Blueberry Banana Coconut Blondies

Yo, let me tell you something about home ownership.

Not that I own a home.

But…maintenance absolutely bites the big one.

I witnessed my dad dig a hole to China in our backyard because of plumbing issues.

No worries, this is why God makes companies with people that are experts in this type of stuff.

Not that my dad isn’t an expert.

He has plumbed many a house.

But…I don’t have to listen to how the maintenance crew suffered the after affects of digging a 50 foot line in the yard.

Got nothing but love for ya dad.

I know you’re reading this.

Let’s talk blueberries.

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I was never a fan until I discovered JUMBO blueberries.

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Enter the realm of sweet, little bursting, blueberry happiness.

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Mhhhhhm.

Then, I smashed banged it up with some bananas and layered on some coconut.

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Yep.

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All I taste is heaven.

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🙂

 

Blueberry Banana Coconut Blondies
Author: 
Recipe type: Blondies, Bars
Cuisine: Snack
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
Flour-less blondies sweetened w/ bananas, stuffed w/ juicy blueberries, and topped w/ coconut. Gluten-free, paleo, vegan, and nut-free.
Ingredients
  • 2 flax eggs (2 T. ground flaxseed meal + 6 T. water, mix and let sit 10 minutes)
  • 2 large, very ripe banana, mashed
  • 1 c. slightly melted coconut butter, plus extra for topping
  • ½ c. granulated stevia
  • 1 t. apple cider vinegar
  • ½ t. pure vanilla extract
  • ½ t. baking soda
  • 1 c. fresh blueberries
  • ½ c. unsweetened, shredded coconut
Instructions
  1. Preheat the oven to 350 degrees F. Grease an 8x8 in. baking dish with cooking spray.
  2. In a large mixing bowl, combine the flax egg, mashed banana, coconut butter, stevia, apple cider vinegar, and baking soda until smooth.
  3. Fold in the blueberries.
  4. Pour the batter into the prepared pan.
  5. Bake for 20 minutes, take the pan out, sprinkle the coconut evenly on top of the blondies and bake for an additional 10 minutes, or until the top is lightly golden.
  6. Let cool slightly, cut into even squares and drizzle w/ melted coconut butter.

 

Strawberry Jam Swirled Banana Muffins

Finally, a little relief from all of these hot temps!

We have 55 degrees, people!

That is rare in April in Texas.

Don’t worry, the weather will get us back.

It’s sneaky and evil most of the time.

In fact, this is just a teaser. The weather is actually mocking us.

It says, “Ha! These cool temps are nice, aren’t they? Wait til I show up next week with high 90’s!”

So unpredictable!

I will tell you what I never get sick of.

Bananas.

More specifically, Bananas in bread, muffins, scones, any carb vehicle, etc.

Today, it’s muffins.

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They are getting some love from cashew butter.

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Oh, and some strawberry jam.

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I love me some strawberry jam.

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These muffins are super fluffy, slightly sweet, with a tangy/sweet strawberry swirl.

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Plus, this is practically breakfast food.

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Yep.

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All you need is coffee and butter.

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🙂

Strawberry Jam Swirled Banana Muffins
Author: 
Recipe type: Muffins, Snack, Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Fluffy, sweet banana muffins with a strawberry jam swirl. Gluten-free, paleo, refined sugar-free.
Ingredients
  • 6 Medjool dates, pitted, soaked in water overnight
  • 2 large, ripe bananas, mashed
  • ¼ c. cashew butter (or other nut/seed butter)
  • 3 large eggs
  • ½ c. granulated stevia
  • 1 t. pure vanilla extract
  • ½ c. coconut flour
  • ½ t. baking soda
  • ¼ t. salt
  • ¼ c. homemade strawberry jam (or store bought, no added sugar)
Instructions
  1. Preheat the oven to 350 degrees F. Grease a muffin cup pan with cooking spray.
  2. Place the dates and their soaking water in a large blender or food processor and process until a smooth puree has formed.
  3. Place the date puree in a large mixing bowl along with the mashed bananas, cashew butter, eggs, stevia, and vanilla and mix until smooth.
  4. Stir in the coconut flour, baking soda, and salt.
  5. Drop the batter by rounded tablespoons into each muffin cup.
  6. Place ½ teaspoon of strawberry jam on top of each muffin and use a toothpick or knife to swirl the jam throughout the muffin.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let cool slightly and enjoy!

MANGIA!!!

Mini Date Banana Bread Bites

 I’m still a bit saddened over the loss my Dallas Cowboys had on Sunday.

I mean, we are America’s team.

I’m sure you heard or saw your facebook blow up with tweets from angry DC fans the moment those refs made that call.

That one freaking call…cost us the whole damn game.

Okay, rant over.

Always next year.

Let’s talk about more important stuff.

Foooooood.

Last Sunday wasn’t only a football watching day…it was a banana bread making day.

Y’all….

this stuff is sweetened with date puree.

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That’s alllll!

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This we cut it up into little banana bread bites.

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Then we do a little cinnamon vanilla icing on top.

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Ya, these practically melt in your mouth.

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It’s like little bites of disguised health food.

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Those sneaky little dates.

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So magical.

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My brain goes nuts.

Mini Date Banana Bread Bites w/ Cinnamon Vanilla Icing
Author: 
Recipe type: Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
Melt in your mouth banana bread bites sweetened w/ nothing but dates. Gluten-free, paleo, nut-free.
Ingredients
  • ¼ c. pitted Medjool dates, soaked in water overnight, and drained
  • 1 large, ripe banana, mashed
  • 2 large eggs
  • 2 T. full-fat coconut milk
  • ¼ c. granulated stevia, optional
  • 1 T. melted coconut oil
  • ¼ c. coconut flour
  • ¼ t. baking soda
  • For the icing:
  • ¼ c. coconut butter, melted
  • ½ t. vanilla bean paste
  • ¼ t. ground cinnamon
Instructions
  1. For the bread, preheat the oven to 350 degrees F. Grease a small square baking dish w/ cooking spray.
  2. In a food processor, process the dates until a thick paste forms.
  3. In a large mixing bowl, combine the date puree, banana, eggs, coconut milk, stevia, and coconut oil until smooth.
  4. Stir in the coconut flour and baking soda.
  5. Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let the bread cool slightly, cut into small squares.
  7. For the icing, in a small bowl, mix all of the ingredients together until smooth.
  8. Top each square of banana bread with a small amount of icing.
  9. Serve.

MANGIA!!!