These past few weeks have been a whirlwind – from starting my dream job to hosting Gerald, my beloved and fun father. In between we finally had internet installed! Can you believe it took over a month to set-up. Can someone please explain why it takes longer than 24 hours to set-up internet in London?
Needless to say, I’m ecstatic to be connected to the world wide web once again. I’ve missed blogging so much, but I’m so thankful for Snapchat, even though it ate most of my phone data! If you follow my account (faimfoodie), which you definitely should, you’ve seen my frequent vegan recipe tutorials. I’ve done quite a few, from sushi to raw sauces – all adhering to the Endo Diet (free from: gluten, soy, refined sugar and caffeine).
I’ve enjoyed the transparency, sharing what I cook and eat on a daily basis. If I have a random craving, you see me whip up a menagerie of ingredients until the final form suits my palette. Most importantly, I’ve quickly learned that juggling work and blogging can be difficult, so sharing simple tutorials has been my focus.
However, I must sheepishly admit that I’ve been naughty as of late – posting sneak peeks of cookies and donuts without the actual recipes. Since y’all have been so patient, I’m going to share my absolute favourite dessert recipe that I’ve been teasing many of you with via Snapchat.
Do you remember those multi-purpose Betty Crocker cake mixes? For a few dollars, you could buy a mix to bake a cake or muffins. Well, I wanted to do the same thing, but in true Faim Foodie fashion, I had to venture into random dessert territory. I could bake cookies with my eyes closed. Donuts on the other hand? I’ve never attempted making one in my life, let alone fry anything. Random jumping bits of oil scare me. How would I create vegan-friendly, no fry donuts?
Into the wild I trekked. My companion? A can of chickpeas.
The 68th UN General Assembly declared 2016 the International year of the Pulses. “Pulses are leguminous crop that are harvested for the dry seed […] Dried beans, lentils and peas are the most common, but do not include harvested green (green peas and green beans).” 
The Food and Agriculture Organization of the United Nations (FAO) note that pulses are awesome because they are:
- highly nutritious;
- economically accessible and contribute to food security;
- have great health benefits;
- foster sustainable agriculture and contribute to climate migration and adaption; and
- promote biodiversity. 
In an effort to celebrate food security and foster sustainable agriculture, I have the best cookie and donut recipe using ONE mixture. It came together after several
failed attempts at creating a donut recipe, until the clouds parted and heaven’s light shone onto a can of chickpeas chilling on my counter. It sounds so strange, but you would never realise chickpeas feature in this recipe. Remember my food post on chickpea flour tasting like eggs? Well, the chickpeas in this recipe work great as a binder and provide a subtle hint of flavour. Apart from avoiding frying, the chickpeas reduce any guilt from eating unhealthily.
Free from inflammatory ingredients? Check.
Jumping oil? Nope.
Fighting for the environment and sustainability? In every bite.
Best thing you’ll ever have? Most definitely!
This chocolate “chipea” (chip and chickpea) cookie and donut recipe is dedicated to my girl, @kaitcraw who inspires me with the food she shares and the smoothies she whizzes. Seriously, check her Instagram account. Fruit and veg have never looked so good!
- 1.5 cups of chickpeas, rinsed and dried
- ⅓ cup of one-to-one (all purpose) gluten-free flour
- ¼ cup almond milk
- ¼ soy-free vegan butter (or coconut oil)
- ¼ cup almond butter
- ¼ cup agave nectar (or maple syrup)
- 2 tsp vanilla extract
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ cup chocolate chips
- Preheat your oven to 350 degrees Fahrenheit.
- Rinse the chickpeas thoroughly and dry them with a cloth or paper towel.
- In a food processor, place all ingredients, except for the chocolate chips.
- Process all ingredients until it turns into a smooth mixture.
- Add the chocolate chips to the food processor and mix for a few seconds, so that the chocolate chips are evenly distributed.
- If you decide to make cookies, prepare a baking tray with parchment paper and use a spoon to scoop the batter and place onto the tray.
- If you decide to make donuts, lightly brush coconut oil into the cavities of the donut tray(s), then evenly distribute the batter.
- For the cookies and donuts, bake for 10 - 12 minutes, or until they brown.
ENJOY & SHARE
How do you enjoy your cookies and donuts? I love salted caramel on top my donuts, but also love my cookies dunked into a glass of almond milk.