Chip recipes

Crispy baby marrow fries

10 minutes

Chickpea recipes

Indian corn dhal with chickpea fritters

40 minutes

Biscuit recipes

Green juice with oat-and-pistachio breakfast cookies

30 minutes

Beetroot recipes

Beetroot dip with almond butter

25 minutes

Cheese recipes

Cremezola and poached plum sheet

20 minutes

Mexican recipes

Mexican nachos with chunky guacamole

10 minutes

Nut recipes

Home-made nut butter

10 minutes

Butternut recipes

Root veggie fries

30 minutes

Snack recipes

Tomato-and-asparagus tart

15–20 minutes

Battered and

Indian battered brinjals with chilli oil

20 minutes

Biscuit recipes

Back-to-work seed bars

30 minutes

Biscuit recipes

Chickpea chocolate cookies

20 minutes

Chickpea chocolate cookies

By Abigail Donnelly

Serves 12

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

2 1⁄4 cups canned chickpeas, drained
2 t vanilla extract
1⁄2 cup macadamia nut butter
1⁄4 cup maple syrup
Salt a pinch
50 g dark chocolate, chopped

Method

1. Preheat the oven to 180°C.

2. Blend all ingredients, except the chocolate, in a food processor until smooth. Mix in the chocolate by hand.

3. With wet hands, roll the mixture into balls and place on a greased or lined baking tray. Press down gently with your fingers.

4. Bake for 15–20 minutes, or until golden brown.

Chef's note: Make one giant cookie, or 12 small ones!

Chocolate fondants with kirsch-soaked cherries

Self-saucing stuffing pie

Sufganiyot/Doughnuts

Crispy baby marrow fries

Indian corn dhal with chickpea fritters

Green juice with oat-and-pistachio breakfast cookies

Beetroot dip with almond butter

Cremezola and poached plum sheet

Mexican nachos with chunky guacamole

Home-made nut butter

Root veggie fries

Tomato-and-asparagus tart

Indian battered brinjals with chilli oil

Back-to-work seed bars

Chickpea chocolate cookies

Chickpea chocolate cookies

Ingredients

Method