This is my new favorite treat that is egg free, gluten free and sugar free and it works!!! I had another recipe this week that did not work, even with a second try….so, the fact this one does is even more exciting! I reminds me of a pumpkin muffin although it’s main ingredient will surprise you. Chickpeas…Yep, that’s right, Chickpeas. Who knew? I love my 6 doughnut pan and I learned that if I over fill it ,and don’t worry about keeping that middle open, you get a muffin on one side and a doughnut on the other. ( A shared thought from my daughter!! so proud!!! )
I throw everything into my food processor, blend till smooth, add extras like cranraisins or chocolate chips, blend for 3 seconds to mix in and then fill a greased doughnut pan. 350 for 25-27 minutes. Let them cool completely before removing. Store in the frig if you don’t eat them all. While I loved the raisins, I must admit I love the chocolate chips even more. I used the dairy free (sugar free ) chocolate chips.
1 15 oz. can of drained and rinsed chickpeas. (shake them dry)
1/2 c. almond butter
1/4 c. pure maple syrup
1/2 tsp. cinnamon
1/2 tsp. all spice
2 tsp. vanilla extract
1/4 tsp. salt
1/4 tsp baking powder
1/4 tsp. baking soda
2 TBL. rolled oats
options to add:
raisins, cranraisins with shaved orange peel, fresh or frozen berries, and chocolate chips
Coconut oil spray to grease the tin