Wednesday, October 5, 2016

Maple Roast Chickpeas


Protein is essential for our bodies.  In fact, excluding water, 3/4 of our bodies are made up of proteins and are found in every cell (muscles, organs, some hormones, and certain antibodies and enzymes).  We need protein {the building blocks of our cells} from a variety of sources to help our bodies heal.  Protein also provides us with energy and helps the neurotransmitters in our brains function.  Overall it’s pretty darn important.  I love this recipe because it can be tricky to find snacks that contain much protein.  But this recipe delivers…on protein…and taste.  A crunchy, sweet and protein-packed little snack perfect for adults and kids alike...

Roast Maple Chickpeas
Ingredients:
1 can Chickpeas
1 tbsp Coconut Oil
1 tbsp Maple Syrup
1/4 tsp Cinnamon
Preheat oven to 400 degree(f) – convection if your oven has that setting.  Rinse & drain the chickpeas well.  Remove the skins from the chickpeas and add to a parchment lined baking pan – this can be tedious but kids are great at this and it helps them practice fine motor skills.  Roast in the oven for about 20 minutes, shaking the pan a bit halfway through to prevent burning.  Add roasted chickpeas to a large bowl.  Toss with coconut oil and maple syrup.  Add them back the baking sheet and roast for another 10-15 minutes.  Be sure to check them often in the last 10 minutes of cooking to be sure they do not burn.  Allow to cool before eating (they get crispier as they cool).  Store in an airtight container for up to a week.
This recipe is Vegan and Gluten-Free. 

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