Thursday, January 19, 2012

Scraps and Snippets ~ Chickpea Burgers and Chocolate Oatmeal Cake ~ Oh Yeah.

I've got a cake recipe (pictured is the muffin/cupcake version with a bite out of it.) And a link for you to a chickpea burger that is pretty tasty.

It's down-right very tasty on day two.

CHANGES I MADE:*** I didn't have sunflower seeds so I used pine nuts, used two cloves of garlic instead of measuring, a small granny smith ditto the measuring thing, and I didn't add the TBSP of oil.

The first night they held their shape and tasted nice but were a bit soft.

Night, two, after sitting in the fridge all day and being reheated, they had the stronger texture of a burger, not tough, but good texture. The flavors married overnight, too. Next time I'll try the sunflower seeds and make a double batch. I'll serve one batch a night after I make them, and freeze the other batch for a quick, hearty meal.

Chocolate Oatmeal Cake (Vegan)


1 3/4 cups boiling water
1 cup rolled oats
2/3 cup packed brown sugar.
3/4 cup white sugar
1/2 cup coconut oil
2 flax eggs (2 TBSP ground flax seed or chia plus 6 TBSP water - stir and set aside for 5 or so minutes til it gels.)
1 3/4 cups flour
1 teaspoon baking soda
1 tablespoon unsweetened cocoa powder
1/2 teaspoon salt
1 cup semisweet chocolate chips
1/2 cup chopped walnuts


Mix water and oatmeal in mixing bowl, and let sit 10 minutes.
Add sugars, butter or margarine, and eggs/flax egg or egg substitute. Mix well.
Add flour, baking soda, cocoa, and salt. Blend.
Pour into greased and floured 9 x 13. Top with chocolate chips and chopped nuts.
Bake in a preheated 350 degrees for 30 min
Also will make 20ish muffins. Grease the tins or use cupcake holders. Fill 2/3 full. Bake for approx 20-24 minutes at 350.