I did a little baking last night so Fr. R would have something for his second drive down to Texas. Preheat the oven to 350. First on the list:
In the bowl of the food processor, add 1 1/4 C chickpeas, 1/2 C natural peanut butter, 2 tsp vanilla, 1 tsp baking powder, 1/4 C honey. My sis makes these for my nephew and says 1/4 C honey makes them a bit too sweet, so I just used one heaping tablespoon. I might do 2 next time, so go ahead and add it to taste.
Scoop the dough out by the spoonful onto a baking sheet that’s been covered with parchment paper sprayed with oil. I used one spoon for scooping and one for scraping. Then I slightly flattened each cookie.
The recipe said to bake for 13 minutes.
Well, they seemed way too soft after 13 minutes, like they were going to fall apart. I ended up baking them about 18 minutes, and then they seemed overdone. They had a really weird spongy texture fresh from the oven, but then this afternoon I had one and they seemed more normal (not totally normal, but more normal). I probably shouldn’t have baked them quite so long.
On to the next cookie.
I did a half recipe of my vegan oatmeal cookies, but I replaced the vanilla with about 1 1/2 Tbsp frozen orange juice concentrate. The rest of the recipe is the same, minus walnuts and raisins (those would be good, too, but I wanted to keep it simple).
I made some cupcakes with caramel sauce, I’ll post those later. I suppose right now I should go visit with my friends before they’re gone and all I have left is the cactus (a gift from Z to Fr. R for his office, and for some reason she doesn’t want to take it on the plane).