Our heat wave has called it quits for a bit and gave me a chance to turn on the oven and get to roasting. So, I have to confess that I set out to make this snack for my kids, but that didn’t pan out. Uh, I kinda ate them all before my kids even woke up.
This snack is easy to make, healthy (minus the optional chocolate chips) and satisfying. You just need the secret ingredient, powdered peanut butter.
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Powdered peanut butter is peanuts, with the fat all pressed out. You are basically left with a flour like consistency of peanut butter. The most popular brand is PB2, but I found another type at Sprouts. This brand has organic peanuts, organic coconut sugar and sea salt and that’s it. Here’s the reason why you’d want to buy this stuff, 1.5 grams of fat instead of 16 to 18. This means way fewer calories. 45 for two tablespoons!
Now, I LURVE peanut butter, so I am not brave enough to take the suggestion on the jar of mixing the powder with water to create a spreadable butter. I’d put it in smoothies, baked goods or yogurt instead.
And, I’d put it on chickpeas!
- 15 oz. can garbanzo beans, drained
- 2 T. powdered peanut butter
- 1 T. cinnamon
- 2 T. honey or stevia if preferred
- 1 1/2 tsp. sea salt
- 1 T. olive oil
- 1/2 cup mini chocolate chips
- In a medium bowl, mix drained beans with all ingredients, other than chocolate chips. Roast mixture at 375° for 75 minutes, or until crunchy. Let chickpeas rest for a minimum of 10 minutes. Mix in chocolate chips. Go to town, Charlie Brown.
My computer is dying a slow death, so I’m uploading our whole life onto different backup type things, which I believe is the totally technical term.
Hope your summer is going great! Now that we are home from back to back trips, I’m ready to get cookin’! I whipped up the recipe that will go along with the Curious George movie for the ebook. Ya-hum. So, so yum.
Happy Thursday friends! It’s my hot power yoga night and I’m ready to sweat the grumps out.