The first time I ever saw a dessert recipe with garbanzo beans as the replacement for flour, I was skeptical. That was when my friend Ali posted this recipe for chocolate chip cookies. Since then, that cookie recipe has become an all time favorite in this house, and every person who’s ever happened to be over when I made them was totally impressed and really enjoyed them.
I think that a lot of times people treat recipes kind of like how people treat traditions. You don’t want to change them because…well this is how it’s always been done. The first example that popped into my head actually, was how so many people within churches don’t want to see change in the structure, music, etc., believing that the way things are done (and have been done for the past 80 or so years) are biblicly based. Sometimes upon deeper reflection, it becomes evident that the basis is less Scripture, and more tradition.
So anyway, the point of that silly analogy is this: I’ve come to realize, through my eating restrictions, that I am not actually at all restricted. There are limitless replacements for all the basic staples of baking: flour, eggs, sugar, and milk to name a few. Nearly every plant can be dried and ground to make a flour. There is corn flour, potato flour, garbanzo flour, coconut flour, rice flour, tapioca flour, arrowroot flour, and more. For every recipe, refined sugars can be replaced with honey, palm sugar, date sugar, coconut sugar, etc. And any visit to the grocery store will reveal the every expanding variety of dairy free milk alternatives.
Discovering I had so many food allergies was one of the most devastating things to ever learn, initially. Yet so much good came out of it. I was forced to get creative, forced to try things I would have never even been interested in, and as a result, my eating habits became immensely, if not extremely, (not to mention accidentally) healthy.
This month is one year exactly since I’ve gone gluten, dairy, soy, and refined sugar free*. I was reflecting on this last week and I realized that these restrictions were ironically liberating. I used to hate food/eating because it was my enemy, I was sick after nearly every meal I ever ate. It is amazing because soon after I found out about my dietary restrictions, I started writing my thesis paper for my undergrad degree on food as a gift. What followed was a major paradigm shift. The synthesis of studying food theology, philosophy, aesthetics, and sociology, while simultaneously in my day to day/meal to meal life practicing new eating habits, I was beginning to have a new experience with food. Food no longer made me sick. Food still actually tasted good. Really healthy food could be more tasteful than anything I’d ever eaten before. (I didn’t actually even set out to eat healthy initially, I just set out to eat something out of all the seemingly “nothing” that I was aloud to eat.) Eating was not only enjoyable, but was right. Humans are made to enjoy this gift.
All this to say, today I came across another desert recipe with garbanzo beans. Desserts like this sound “gross” to some people…which inspires me all the more to make it. It was a recipe for a pan chocolate chip cookie “pie”, but I tweeked it a lot to make it double chocolaty aaaand added “ice cream” to go on top because then it’s like a pizooki! And I haven’t had a real pizooki in like 6 years.
Below are two parts to this post, one with the pan cookie recipe, and the second with the banana chocolate ice cream/cold frosting thing. Enjoy!
*(I’m not actually allergic to refined sugar, so when I’m out and there are allergen free food options with refined sugar ingredients, I do eat them. I just never bake/cook with it.)
Part I: Pan Cookie
Double Chocolate Chip Flour Free Pan Cookie
- 2 cans (15oz) garbanzo/chickpea beans
- 1/2 cup unsweetened applesauce
- 1/2 cup milk (I used flaxmilk)
- 1 tbs almond extract
- 3 tbs oil (I used coconut)
- 6 tbs pure honey
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2/3 cup coco powder
- 1 cup oats (certified gluten free)
- 1/2 cup unsweetened shredded coconut
- 3/4 cup chocolate chips
Preheat oven to 350 F
In a food processor, blend the garbanzo beans, applesauce, milk, almond extract, oil, and honey and blend until smooth.
Next add the baking powder, baking soda, and cocoa powder pulsing the food processor between ingredients so as to ensure it is well mixed.
Add the oats and coconut and process again until mixed. Lastly add the chocolate chips and mix.
Scoop/pour mixture into a prepared baking dish (I used a square 8×8 one, but I actually recomend using a slightly bigger one so the cookie batter can be spread thinner, and the final result is more like a cookie and less like a brownie or cake in thickness) and bake for 40 minutes or until the top is golden brown and crispy.
When it’s finished let it cool for at least 15 minutes so it can set.
Part II: Banana Chocolate “Ice Cream”
There is nothing icey or creamy about this recipe really. I’ve been seeing all these pinterest recipes lately for these easy ice cream or milk shake recipes involving bananas and cocoa powder. While I was making dinner, I thought about how I should have bought some frozen yogurt to go with the chocolaty dessert that I could smell cooking in the oven. Then I remembered that I had two very ripe bananas in the freezer that I’d frozen a few days back to keep from going to waste. There was the answer: the time had come to try one of those pinterest recipes. However, I was too lazy to try and scroll through all the photos, compare recipes, and find the one I had all the ingredients on hand for. I’ve read them plenty of times anyway…so I made this one up and it turned out delicious. Unfortunately, and as per usual, I didn’t really use measuring tools while throwing this together. So in the recipe below I’ve estimated the measurements to the following ingredients.
(Note: In order for the ice cream to be ready in collaboration with the pan cookies, I recommend starting it as soon as the cookie goes in the oven or even before making the cookie)
Banana Chocolate “Ice Cream”
- 2 very ripe bananas (frozen or not-this will just affect how long it has to be frozen afterwards to set)
- 1/4 cup milk (I used flaxmilk)
- 1/2 cup cocoa powder
Add all the ingredients to a food processor or blender. Blend well until smooth. Pour into a bowl and put in the freezer until firm.
Scoop out like normal ice cream and enjoy over the pan cookie recipe above, or just by itself.