Cashew Yogurt

I love the varieties of nut milks and butters they offer at the grocery nowadays. Coconut milk and almond butter being two of my favorites. After looking up how to make different nut milks from scratch and realizing how easy it was, it got my thinking… what about yogurt? Let’s experiment! Since cashews are a soft nut with a bit of sweetness to them, I thought they’d be a perfect nut to test out.

I’ll walk you thorough how to make it like I did, I wanted to start with a good solid yogurt base, but feel free to tweak it according to your taste (and add in different flavors to enhance it even more).

Start off by placing the cashews in a container (with lid), fill with water until cashews are covered, then close lid and let them soak for at least 8 hours, or overnight.

After they have soaked, place them in a colander to rinse and drain.

For these next steps you will need a food processor, filtered water, probiotic powder, cheese cloth and a glass container.

Toss the cashews, probiotic powder, and 1 tablespoon of filtered water in a food processor (or high speed blender) and pulse together.

Continue to add more water as it blends together (1 tablespoon at a time) until it reaches a nice smooth consistency.

After you’ve reached the desired consistency (I left mine fairly thick), scoop mixture into a glass container and cover with cheesecloth (securing it with fitted lid or a rubber band). Place the jar in a warm area in your kitchen (I used my pantry) and let sit for 12 hours.

Next step! Get out the apple cider vinegar (with the mother), sea salt, and food processor.

Transfer the yogurt back into the food processor (or blender), add in the apple cider vinegar and salt, then blend until thoroughly combined.

Transfer the mixture back into the glass container, cover with cheese cloth again (securing with rimmed lid or rubber band), and place it in the refrigerator to chill for another 12 hours.

After the allotted time has passed, you are done! Keep the yogurt in an air tight container in the refrigerator. I would recommend using the yogurt within 5-7 days.

Feel free to play around with the length of time you let the yogurt sit to culture, as well as the amount of probiotics you use. Taste is subjective, so have fun and customize it accordingly.

KITCHEN UTENSILS NEEDED:

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

2 cups cashews

1 teaspoon probiotic powder

Filtered water

1 tablespoon apple cider vinegar (raw, with the mother)

Sea salt

 


Directions

1.         Place the cashews in a container (with lid), fill with water until cashews are covered, then close lid and let them soak for at least 8 hours, or overnight.

2.         After they have soaked, place them in a colander to rinse and drain.

3.         Toss the cashews, probiotic powder, and 1 tablespoon of filtered water in a food processor (or high speed blender) and pulse together.

4.         Continue to add more water as it blends together (1 tablespoon at a time) until it reaches a nice smooth consistency.

5.         Scoop mixture into a glass container and cover with cheesecloth (securing it with fitted lid or a rubber band). Place the jar in a warm area in your kitchen (I used my pantry) and let sit for 12 hours.

6.         Transfer the yogurt back into the food processor (or blender), add in the apple cider vinegar and salt, then blend until thoroughly combined.

7.         Transfer the mixture back into the glass container, cover with cheese cloth again (securing with rimmed lid or rubber band), and place it in the refrigerator to chill for another 12 hours.

8.         After the allotted time has passed, you are done!

9.         Keep the yogurt in an air tight container in the refrigerator. I would recommend using the yogurt within 5-7 days. Feel free to play around with the length of time you let the yogurt sit to culture, as well as the amount of probiotics you use, and other flavorful add-ins. Taste is subjective, so have fun and customize it accordingly.

 

 

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Loaded Zucchini Boats

Row row row your boat, gently down the stream… merrily merrily merrily merrily, life is better with zucchini boats.

That’s how it goes, right?

I’ve been on a zucchini kick lately; sautéing them with other veggies, making them into zoodles, and now stuffing them full of yummy goodness! They make a perfect little edible shell.

Get out the ingredients (listed below in printable recipe) and let’s begin! After cleaning the zucchini, cut each in half, lengthwise (try to cut as evenly as possible). Scoop out pulp, leaving about ½ inch for a sturdy shell. You may finely chop the pulp to add into the mix if you desire, I omitted the pulp.

Place the zucchini shells face down on a lined baking sheet or greased baking dish, drizzle oil on top of shells and gently spread to coat shell.

Bake shells in an oven preheated to 350 degrees F, for 15 minutes. After they are done, take them out, flip over, and set aside.

While zucchini is baking, in a skillet, melt butter, add in beef and spread out.

Add in onions, mushrooms, peppers (and pulp if using), and cook over medium heat until the meat is no longer pink.

Drain off excess liquid, return to stove top (heat off). Add in ½ cup cheese, ketchup, onion powder, salt, pepper and stir until well combined.

Spoon mixture into the prepared zucchini shells, trying to evenly distribute. Then top with remaining shredded cheese.

Place baking pan/dish in an oven preheated to 350 degrees F. Bake, uncovered, for 10-15 minutes, or until the zucchini shells are tender and cheese is nice and brown.

And done! Chow away.

KITCHEN UTENSILS:

Zucchini Boats

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

-2 medium zucchini

-1 tablespoon butter

-¾ pound ground beef

-1 small onion, chopped

-½ cup baby bella mushrooms, chopped

-½ cup red pepper, chopped

-½ cup green pepper, chopped

-1 cup shredded monetary jack cheese

-2 tablespoons ketchup

-1 teaspoon onion powder

-salt and pepper to taste

-drizzle of oil (for zucchini boats)

Directions

  1. Wash and dry zucchini. Cut each in half, lengthwise (try to cut as evenly as possible). Scoop out pulp, leaving ½ inch for a sturdy shell. You may finely chop the pulp to add into the mix if you desire, I omitted the pulp.
  2. Lay zucchini shells face down on a lined baking sheet or greased baking dish, drizzle oil on top of shells and gently spread to coat shell.
  3. Bake shells in an oven preheated to 350 degrees F, for 15 minutes. After they are done, take them out, flip over, and set aside.
  4. In a skillet, melt butter, add in beef and spread out. Add in onions, mushrooms, peppers (and pulp if using), and cook over medium heat until the meat is no longer pink.
  5. Drain off excess liquid, return to stove top (heat off). Add in ½ cup cheese, ketchup, onion powder, salt, pepper and stir until well combined.
  6. Spoon mixture into the prepared zucchini shells, trying to evenly distribute. Then top with remaining shredded cheese.
  7. Place baking pan/dish in an oven preheated to 350 degrees F. Bake, uncovered, for 10-15 minutes, or until the zucchini shells are tender and cheese is nice and brown.
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The Best Burger with Homemade Buns

I thought we had come up with the perfect burger recipe. However, I was wrong. We have now elevated it to a point that I am shocked I even made it. How? Homemade burger buns. Get ready to hear lots of “mmm’s” and say goodbye store bought buns. Seriously, these are the best buns I have ever tasted. Perfectly toasted, buttery, soft, with just a hint of sweetness, and they can be used for any type of sandwich, or even eaten alone as toast! Yes, it was so good I ate a toasted bun by itself with some melted butter. I regret nothing.

First, I’ll let you in on our favorite way to make burgers. It’s a double stack of mouth watering yum. We make 3 ounce balls out of ground chuck and sprinkle on some freshly ground pepper and salt. Then, use the bottom of a small cast iron skillet to smash them into thin, crispy patties.

After we flip the patties, we slap a slice of White American cheese on each one, as well as bacon underneath the cheese of the top patty. Stack up the patties, top with sliced up red onion, a thin slice of tomato (my favorite knifes* to get super thin slices), and this super tasty secret sauce (his videos are awesome, highly recommend). Our burger is complete (almost…).

It needs a bun to go on! You’ll need to start making the buns earlier in the day, or make them the day before and simply slice and toast before using.

First, gather all the dough ingredients: all purpose flour (my favorite*), lukewarm water, egg, sugar, salt, instant yeast, and butter. Mix and knead all of these ingredients. This can be done by hand, in a mixer, or my favorite method, in a bread machine*.

After you’ve achieved soft, smooth dough, cover the dough and let it rise for about 2 hours, or until it’s nearly doubled in bulk. Please keep in mind that there are many variables in yeast baking (how you knead the dough or what kind of yeast you use), so there is no definitive time that can be specified exactly; but the dough will always double in due time, then you can move forward with the recipe.

Carefully deflate the dough, flatten out, then divide it into 8 pieces.

Shape each piece into a round ball. Place each ball on a parchment lined baking sheet, then flatten them out until they are about 3 inches across.

Cover again, and let rise for about an hour (until noticeably puffy).

Melt 3 Tablespoons of butter. Brush the buns with about half of the melted butter and sprinkle on sesame seeds (or use an egg wash if you want the seeds to stick better, mine fell off a bit, but it was a sacrifice I was willing to make for more butter).

Bake the buns in an oven preheated to 375 degrees F for 15 minutes, or until golden. Remove the buns from the oven and brush again with the remaining melted butter.

Place your gorgeous buns on a wire rack to cool and try to contain yourself from immediately shoving one in your mouth.

Then simply slice the buns in half, throw them in the oven for a minute or two with a sliver of butter on top to get them hot and toasty, then layer up the patties and toppings. Get ready to say “mmm.” Bon Appétit!

Homemade Burger Buns

  • Servings: 8
  • Difficulty: easy
  • Print

Soft, buttery, perfectly toasted, vaguely sweet buns that can be used for any type of sandwich, or even eaten alone as toast!

Ingredients

  • ¾ to 1 cup water (less in summer/humid air, more in winter/dry air)
  • 2 Tablespoons butter (at room temperature)
  • 1 large egg
  • 3 ½ cups bread flour, sifted
  • ¼ cup sugar
  • 1 ¼ teaspoon salt
  • 1 Tablespoon instant yeast
  • plus 3 Tablespoons of melted butter to brush on the buns (omit from dough)

Directions

  1. Mix and knead all of the dough ingredients. This can be done by hand, in a mixer, or by my favorite method, in a bread machine.
  2. After you’ve achieved soft, smooth dough, cover and let rise for about 2 hours (or until it’s nearly doubled in bulk).
  3. Carefully deflate the dough, flatten out, then divide it into 8 pieces.
  4. Shape each piece into a round ball. Place each ball on a parchment lined baking sheet, then flatten them out until they are about 3 inches across.
  5. Cover again and let rise for about an hour (until noticeably puffy).
  6. Melt 3 Tablespoons of butter. Brush the buns with about half of the melted butter and sprinkle on sesame seeds (or use an egg wash if you want the seeds to stick better, mine fell off a bit, but it was a sacrifice I was willing to make for more butter).
  7. Bake buns in an over preheated to 375 degrees F for 15 minutes, or until golden.
  8. Remove buns from the oven and brush again with the remaining melted butter.
  9. Place buns on a wire rack to cool.
  10. Slice buns in half, then pop them in the oven for a minute or two to get them nice and toasty again before devouring.

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Holiday Stovetop Potpourri

Stovetop potpourri is a lovely way to fill your house with fragrant aroma to really make the season come alive. The combinations are endless. All you need are some spices, herbs, fruit, and/or extracts, then toss them in a pot of water, and let simmer while the fragrance fills your home.

One of my favorite parts of Christmas is when we get our tree and picking off tiny needles to smell the fresh scent of pine. Since I always have extra trimmings, I decided to use them to make some potpourri.

I also got some whole spices: nutmeg, cloves, all spice, cinnamon sticks, and star anise (which were a bit too fragrant for my liking when I made my first test pot, so I soaked them in water for a few hours to absorb some of the fragrance).

There are two types of cinnamon sticks, Ceylon and Cassia. I chose to get Ceylon cinnamon* sticks, because I plan to use them when I cook, and I think they are prettier than Cassia cinnamon (though Cassia is more fragrant). You can read more about the difference between Ceylon and Cassia Cinnamon here.

I also sliced up some cuties (tangerines) and dried them out in the dehydrator.

Below is a list with more suggestions of spices, herbs, fruit peels, and extracts that can be used in simmering pots. This list is not exhaustive by any means, it’s just a few suggestions to help get your creative juices flowing!

Ingredient Suggestions:

Spices

  • Kitchen spices (cloves, nutmeg, allspice, anise)
  • Cinnamon sticks
  • Vanilla Beans
  • Ginger

Herbs

  • Dried flowers (roses, lavender)
  • Kitchen herbs (rosemary, basil, sage)
  • Leaves/branches (holly leaves, tree clippings)

Fruit

  • Citrus (lemon, orange, lime)
  • Apples
  • Berries (cranberries, juniper berries)

Extracts

  • Mint (peppermint, spearmint, wintergreen)
  • Tree Bark (fir balsam, cypress, sandalwood)
  • Oil Blends (100% pure oil blends – if it is diluted, you’ll need to use more to get the desired aroma)

After you’ve selected all your ingredients, you can divide up the portions into mason jars for later use, or a cute gift!

How to Make:

  1. Fill a medium size pot a little over half way with water.
  2. Add in all your goodies: spices/herbs/fruit/extracts.
  3. Bring water to a low boil, then lower the heat and let simmer as long as your heart desires.
  4. Keep an eye on the water level and replenish as needed.

Holiday Stovetop Potpourri

  • Difficulty: easy
  • Print

Supplies You Need:

Vast array of different whole spices, herbs, fruit, and/or extracts.

  • For each jar I used:
    3 cinnamon stick halves
    1 whole nutmeg
    3 whole cloves
    3 whole all spice
    3 slices of dried tangerines
    3-4 tree clippings.

    Directions:

    1. Fill a medium size pot a little over half way with water.
    2. Add in all your goodies: spices/herbs/fruit/extracts.
    3. Bring water to a low boil, then lower the heat and let simmer as long as your heart desires.
    4. Keep an eye on the water level and replenish as needed.

  • AMAZON AFFILATE LINK DISCLOSER:
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    Kombucha Homebrew

    Some people like cream or honey with their tea, but how about some bacteria? Enter: Kombucha. Kombucha is thought to originate in the Far East. The first recorded use of Kombucha comes from China in 221 BC during the Tsin Dynasty. It was known as “The Tea of Immortality.”

    Kombucha is made by adding specific strains of bacteria, yeast and sugar to black (or green) tea, then allowing it to ferment for a week or more. During this process, bacteria and yeast form a mushroom-like film on the surface of the liquid, which is why it is also referred to as “mushroom tea.” The mushroom-like blob is a living symbiotic colony of bacteria, better known as SCOBY. This is what is used to ferment new Kombucha.

    My mom has been making her own Kombucha for awhile now, and kindly gave me a SCOBY to get my tea started. There are also kits* you can buy that include both the starter tea and SCOBY to get you started.

    These are the base ingredients needed to get a batch started:

    • Water (free from chlorine and fluorides)
    • White cane sugar (which the SCOBY will feed on)
    • Tea bags or loose tea (black tea* works best, but there are other options, like green tea, that you can use after your Kombucha is reliably culturing for a few batches)
    • Starter tea (tea from a previous batch of Kombucha) or distilled vinegar (the acidic liquid help keep the proper pH)
    • An active SCOBY (which acts as the starter culture)
    • Glass container* (make sure it is safe at high temperatures), cheese cloth (or coffee filter), and rubber bands to secure the cloth

    If it is your first time making Kombucha, and you don’t feel completely comfortable with it, I’d suggest starting with a smaller batch. Or, if you are adventurous, like me, go ahead and go for a gallon! Here are the different ratios, substitute accordingly.

    Kombucha Ingredient Ratios:

    One-Quart Batch:

    • 2 tea bags (or 11/2teaspoon loose tea)
    • 1/cup sugar
    • 2-3 cups water
    • 1/2 cup starter tea or vinegar

    Half-Gallon Batch:

    • 4 tea bags (or 1 tablespoon loose tea)
    • 1/2cup sugar
    • 6-7 cups water
    • 1 cup starter tea or vinegar

    Gallon Batch:

    • 8 tea bags (or 2 tablespoons loose tea)
    • 1 cup sugar
    • 13-14 cups water
    • 2 cup starter tea or vinegar

    Gather all of your ingredients and let’s make Kombucha!

    First, pour sugar and hot water into the glass jar. The water does not need to be boiling, as long as it is hot enough to steep the tea. 

    Stir with a wooden spoon until the sugar dissolves. 

    After the sugar is completely dissolved, dip the tea bags into the water and let steep.

    Let the mixture cool until it has reached 68-85 degrees F. Take the tea bags out after the first 10-15 minutes, or leave in the liquid until it has completely cooled, completely up to you (keep in mind, the longer the tea is left in the liquid, the stronger it will be).

    After the tea is cooled and tea bags have been removed, add the starter tea (or distilled white vinegar, if using as a substitute).

    Give the liquid a nice stir, the slip in an active Kombucha SCOBY.

    Cover the top of the jar with a square of cheese cloth (or coffee filter) and secure with a rubber band.

    Allow the mixture to sit undisturbed, out of direct sunlight, for 7-30 days, or to taste. I kept mine in the kitchen pantry. The longer the kombucha ferments, the less sweet and more vinegary it will taste. Also, periodically check to make sure to the temperature is kept between 68-85 degrees F.

    After it is done fermenting, pour the kombucha off the top of the jar into another container for consuming. Keep the SCOBY and enough liquid from the bottom of the jar to use as a starter tea for the next batch.

    Now your homebrew is complete, cheers! Drink to your gut health.

    KITCHEN UTENSILS:

    Kombucha Homebrew

    • Servings: 1 gallon
    • Difficulty: easy
    • Print

    Ingredients

    Base Ingredients:

    • Water (free from chlorine and fluorides)
    • White can sugar (which the SCOBY will feed on)
    • Tea bags or loose tea (black tea works best, but there are other options, like green tea, that you can use after your kombucha is reliably culturing for a few batches)
    • Starter tea (tea from a previous batch of kombucha) or distilled vinegar (the acidic liquid help keep the proper pH)
    • An active SCOBY (which acts as the starter culture)

    Ingredient Ratios:

      One-Quart Batch:

    • 2 tea bags (or 11/2teaspoon loose tea)
    • 1/4 cup sugar
    • 2-3 cups water
    • 1/2cup starter tea or vinegar
    • Half-Gallon Batch:

    • 4 tea bags (or 1 tablespoon loose tea)
    • 1/2cup sugar
    • 6-7 cups water
    • 1 cup starter tea or vinegar
    • Gallon Batch:

    • 8 tea bags (or 2 tablespoons loose tea)
    • 1 cup sugar
    • 13-14 cups water
    • 2 cup starter tea or vinegar
    • Directions

      1. Add sugar and hot water into the glass jar. Stir with a wooden spoon until the sugar dissolves. The water does not need to be boiling, as long as it is hot enough to steep the tea.
      2. After the sugar is completely dissolved, dip the tea bags into the water and let steep.
      3. Divide up the vegetable into separate portions, place in Tupperware, then keep in refrigerator. Leave out the portion you are wanting to cook, placing it in mixing bowl.
      4. Let the mixture cool until it has reached 68-85 degrees F. Take the tea bags out after the first 10-15 minutes, or leave in the liquid until it has completely cooled, completely up to you (keep in mind, the longer the tea is left in the liquid, the stronger it will be).
      5. After the tea is cooled and tea bags have been removed, add the starter tea (or distilled white vinegar, if using as a substitute).
      6. Give the liquid a nice stir, the slip in an active kombucha SCOBY.
      7. Cover the top of the jar with a square of cheese cloth (or coffee filter) and secure with a rubber band.
      8. Allow the mixture to sit undisturbed, out of direct sunlight, for 7-30 days, or to taste. The longer the kombucha ferments, the less sweet and more vinegary it will taste. Also, periodically check to make sure to the temperature is kept between 68-85 degrees F.
      9. After it is done fermenting, pour the kombucha off the top of the jar into another container for consuming. Keep the SCOBY and enough liquid from the bottom of the jar to use as a starter tea for the next batch.
      10. Enjoy your homebrew!

    AMAZON AFFILATE LINK DISCLOSER:
    There are links on this site that can be defined as “affiliate links”. This means that we may receive a small commission (at no cost to you) if you subscribe or purchase something through the links provided that are signaled with *.
    We Two Bears is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for website owners to earn advertising fees by advertising and linking to amazon.com, audible.com, and any other website that may be affiliated with Amazon Service LLC Associates Program.

    Super Yum Roasted Veggie Bowl

    A bed a silky kale, topped with roasted sweet potato, broccoli, beets, brussels sprouts, and red onion, sprinkled with crispy chickpeas and red quinoa. The ultimate veggie lover dream bowl.

    I’ve been trying to eat more vegetables, but don’t always feel like doing all the cleaning/chopping work that is required to make what I want. When hunger hits, I want something simple to throw together and get in my belly. Then I had an epiphany.🤔💡Meal prep! I know, duh.

    I loaded up with a bunch of my favorite vegetables: sweet potatoes, beets, brussels sprouts, red onion, broccoli, and kale.

    I washed, dried, and chopped everything (except for the kale).

    Then I divide the vegetables up into separate portions and put them in Tupperware for an easy ‘grab, toss in oil/seasoning, then pop in oven’ meals.

    I left out the portion I wanted to cook, and dumped it in a mixing bowl.

    I also grabbed a couple cloves of garlic, peeled and smashed them, then tossed them in the bowl as well. Then I drizzled oil on top of the vegetables, added seasoning (cumin, parsley, salt), and stirred to evenly coat.

    I gently tossed the vegetables on prepared baking pan (lined with foil, sprayed with oil), then used a flat spatula to spread them out. I ended up roasting them for 18 minutes, but leave them in longer if they aren’t brown enough (or even longer if making more bowls).

    _MG_2450

    While vegetables are roasting, wash and dry the kale. Strip the leaves off the stem, then tear into bit size pieces. Place in large bowl. Drizzle with oil and massage until you’ve reached the desired texture. Set aside (or place in refrigerator until ready to use).

    Cook quinoa (if not already cooked). Wild rice might be a good substitute, if you aren’t a quinoa fan.

    Take out veggies when they’ve reached your desired roasted-ness (new word?😜).

    _MG_2480

    Time for assembly! Place down a bed of kale, throw on a giant portion of roasted veggies, sprinkle a handful of red quinoa and roasted chickpeas, then top with homemade zingy avocado dressing.

    Animated GIF-downsized_large

    Dig in to the super yum!

    _MG_2512

    KITCHEN UTENSILS:

    • Mixing bowls*
    • Paper towels (I use these to dry my vegetables)
    • Flat spatula (or some stirring utensil)
    • Wood cutting board*
    • Chef’s knife (my FAVORITE knife*, worth ever penny)
    • Baking pan
    • Parchment paper
    • Tupperware (if separating into meals for the week like I do)

    Super Yum Roasted Veggie Bowl

    • Servings: 5
    • Difficulty: easy peasy
    • Print

    Ingredients_MG_2509

    Base Vegetable Bowl:

    • 1 large sweet potato
    • 2 large beets
    • 1½-2 cups brussels sprouts
    • 1 red onion
    • 1 head of broccoli
    • 1 bunch kale
    • 1 garlic bulb

    Seasoning for each portion size bowl (x5):

    • Extra virgin olive oil
    • 1/8 teaspoon dried parsley
    • 1/8 teaspoon cumin
    • sea salt, to taste

    Additional toppings (add as much as you want!):

    Directions

    1. Preheat oven to 425º.
    2. Wash, dry, and chop the vegetables (sweet potatoes, broccoli, beets, brussels sprouts and red onion).
    3. Divide up the vegetable into separate portions, place in Tupperware, then keep in refrigerator. Leave out the portion you are wanting to cook, placing it in mixing bowl.
    4. Peel and smash a couple cloves of garlic, toss them in the bowl as well. Drizzle oil on top of the vegetables, then add seasoning (cumin, parsley, salt), and stir to evenly coat.
    5. Spread out vegetables on prepared baking pan (lined with foil, sprayed with oil).
    6. Roast for 18-25 minutes (or longer if making more bowls).
    7. While vegetables are roasting, wash and dry the kale. Strip the leaves off the stem, then tear into bit size pieces. Place in large Tupperware bowl. Drizzle with oil and massage until you’ve reached the desired texture. Set aside (or place in refrigerator until ready to use).
    8. Cook quinoa (if not already cooked).
    9. When everything is done, layer it up on your plate (place down a bed of kale, throw on a giant portion of roasted veggies, sprinkle a handful of chickpeas and red quinoa, then top with homemade zingy avocado dressing.
    10. Dig in to the yum!

    Roasted Chickpeas

    I’m stepping up my chickpea game! They are a perfect addition to my roasted veggie bowls, or just to snack on. It only take a few minutes to whip these together, then simply pop them in the oven. Hopefully you’ll be as happy as I am when I munch on these crispy little balls of joy.

    Feel free to get creative (as always) and mix up the seasonings, depending on what you plan to put them on. This is everything I used:

    _MG_2346

    First, drain and rinse the chickpeas. Dry them by laying them out on paper towels and patting them dry. I also changed out the underlying paper towel, covered them, and let them sit a bit to dry out (optional step). Make sure to discard any loose skins (this can be done by pinching the beans between your thumb and index finger).

    Combine seasoning (salt, cumin, and paprika) and oil in a mixing bowl, stirring to thoroughly mixed. Toss in dried chickpeas into the oil mix and stir to coat evenly. I put in the chickpeas first, but I’d recommend putting in them after the oil and seasoning is mixed.

    Place chickpeas on prepared baking pan. Bake for 20 minutes, making sure to pop open the oven and shake the pan half way through to ensure no sticking.

    Take pan out, drizzle honey on, then bake for an additional 5 minutes, until crispy.

    Enjoy these crispy little balls on their own, or as a tasty addition with other vegetables.

    _MG_2518

    KITCHEN UTENSILS:

    • Mixing bowl
    • Paper towels
    • Flat spatula (or some stirring utensil)
    • Baking pan
    • Parchment paper

    Roasted Chickpeas

    • Servings: 1½ cup
    • Difficulty: easy
    • Print

    Ingredients_MG_2516

    1 can chickpeas, drained and rinsed

    1 tablespoon extra virgin olive oil

    1 teaspoon cumin

    1 teaspoon paprika

    ½ teaspoon sea salt

    ½-1 tablespoon honey (sweeten to your liking)

    Directions

    1. Preheat oven to 425º.
    2. Dry the chickpeas as best you can and discard any loose skins (this can be done by pinching the beans between your thumb and index finger).
    3. Combine seasoning (salt, cumin, and paprika) and oil in a mixing bowl, stirring to thoroughly mixed.
    4. Toss in dried chickpeas into the oil mix and stir to coat evenly.
    5. Place chickpeas on prepared baking pan. Bake for 20 minutes, making sure to pop open the oven and shake the pan half way through to ensure no sticking.
    6. Take pan out, drizzle honey on, then bake for an additional 5 minutes, until crispy.
    7. Enjoy!