Tuesday, January 5, 2016

Of lenses, plans and chickpeas

My dear fellows, I have ignored you all for way too long, have I not? How are you?

My days recently just never have enough hours for me to get to do everything I wanted to do.
But here I am, giving you a vital sign with some announcements up my sleeve. Once again.
Well, admittedly, announcement number one is not particularly exciting for you. Depends. I have a new camera. And I am terribly in love with it. It's basically all I do at the moment. Carefully picking that beautiful thing up and taking pictures of everything and everyone not fast enough to do a runner.
And it's exactly why my days are too short and why I am about to go to an exam nearly unprepared and why favourite curly head only sees me in a static position, slightly bent, winking, with a huge black thing in front of my face, making click sounds.

Announcement number two might be a bit more of interest to you. I am working on a new blog!
I think it's time to do that whole food-blogging thing a bit more professionally and I am working hard on it. So: I hope to meet you soon on my new little virtual food-planet.
Anyways. I did find a little time slot to bake between all the new plans and resolutions. Of course only to get another motif to put in front of my lens. Also, my lovely Mom brought me some wonderful Canadian maple syrup. Good Heavens, I love it. I am addicted to it! Sure that I had to include that beauty in my recipe.

And as aforesaid curly-head and I are having a sports-challenge the whole month of January (classic after-Christmas-crisis) the yummy stuff to be taken a picture of had to be healthy and contain as much protein as possible.
So, to summarize: protein rich, maple-syrup-addiction-satisfying, healthy, quick, easy, yummy.
That's it:

Mellow vegan and gluten-free orange-maple-brownies (on chickpea-basis)


1 ,5 cups chickpeas
3/4 cup coconut milk
1 cup rice flour
1/2 cup cashew butter
1/2 cup maple syrup
1/2 cup agave syrup
zest of 1 orange
4 tablespoons raw cocoa powder


1. blend chickpeas and coconut milk, then put into a bowl
2. add all the other ingredients and stir well
3. preheat the oven on 200°, fill dough into a baking mould of about 25x25 cm and bake for 20 minutes
4. enjoy with a warm coconut-rice milk

1 comment:

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