Thursday, 30 September 2010
sheer beanius! part 2: Persian-inspired biscuits
These are loosely based on a persian sweet called Nan-e Nokhochi, which are usually just chickpea flour, oil, sugar and cardamom. These have a similar taste, but a different texture, and are oil-free. They make stupendously good hiking or biking treats.
2c cooked chickpeas
1/2 c soy or almond milk
1 tsp vanilla
2 tbs rosewater
3 tsp cardamom
1/4 cup powdered sugar (pref brown) + stevia to taste
1 tbs arrowroot
1 and 1/3 cup chickpea flour
Blend chickpeas, milk, vanilla, and rosewater until you have a smooth paste. Empty into a bowl and add everything else. Mix. Using wet hands, take tablespoon-sized chunks and roll into balls. This makes 12. Place ball on a teflon cookie sheet (or a greased cookie sheet). Flatten. Cookies will not expand much. You can use more sugar if you don't have stevia (about 1/4 cup more should do it), but it will affect the structural integrity of the cookies, so you may want to make smaller ones and just bake them a little less long.
Bake at 200C for 15 mins. They should brown slightly. Cool. Eat.