Updated: Aug 29, 2019
The past week has been bringing out alllll the fall feels. With temps in the 60s and bright sun, we've been raking, pumpkin patch-ing (again!), and enjoying the beautiful colors.
I've had these shoes since senior year of college!
Do you spy a little face in the leaves?
Taking the train to visit dad at work. It made their week.
On the kitchen front I've been craving pumpkin and maple flavors. This tea does not disappoint.
Yeeeeears ago when I had just begun my first dietitian job I made the mistake of bringing black bean brownies to work.
You remember that recipe? You take a box mix of brownies and add pureed black beans- no eggs, no oil.
It did NOT go over very well. For years to come anytime I brought something into share I was met with "there aren't any beans in there, are there?"
Well, the beans have struck again! But this time we're going with chickpeas/garbanzos, which have a nutty flavor that is just maaaaaade to be paired with maple and pecans.
Maple Pecan Coffee Cake -1 can chickpeas, drained and rinsed -1/2 cup water -3/4 cup maple syrup 1 egg -1/4 cup vegetable oil -1 1/4 cup flour -1 tsp maple extract -Pinch of salt -1/2 teaspoon baking soda -1 teaspoon baking powder -1/3 cup chopped pecans #MaplePecanCoffeeCake
Preheat oven to 350 degrees. In a food processor or blender, combine rinsed chickpeas with 1/2 cup water. Process until smooth. Pour into a mixing bowl. Add remaining ingredients. Blend until mixed. Pour into greased 8x8 or 9x9 square or round pan. Bake 35-40 minutes, or until knife inserted comes out clean. Refrigerate any leftovers. I think this tastes best the next day!
Makes 9 servings. Per serving: 250 calories, 5 grams fiber (!), 6 grams protein
With this cake, truly no one will know that there are beans in it. Hope everyone is enjoying fall as much as we are!