Roasted Chickpeas

Roasted Chickpeas | Add A Little

I’m a big lover of any kind of snack, whether it’s popcorn or peas – I love to munch on things throughout the day!
I’ve loved chickpeas for a long time and my mum recently bought a pack of 12 TINS FOR £1.50. Seriously, woah. Like, I love chickpeas but this takes things to a whole new level!

I’ve been trying to find new ways to cook with them, i love sautéeing with some spinach and bacon, made into falafels, stews, hummus and I’ve always loved roasting them. They’re the perfect crunchy snack as an alternative to crisps! you can make them sweet by glazing them in honey or maple syrup and a sprinkle of cinnamon!

They make a perfect snack or light supper with some other things, as shown above. I’m sure everyone would be impressed if you served them at a party as a nibble with some drinks! Little do they know, they’re actually super easy to rustle up. I mean, 3 ingredients – what are you waiting for?!

Roasted Chickpeas | Add A Little

 

Here’s a video tutorial I made too 🙂

Roasted Chickpeas

1 tin of chickpeas, drained and rinsed
Extra virgin olive oil, to coat (you can also use coconut oil if you are going for the sweet route)
Salt

Optional: any flavourings of your choice, I used smoked paprika

Preheat your oven to 180ºC.

Put chickpeas in a bowl and dry them using tissue (you can also use a salad spinner).

Coat with olive oil and salt and mix liberally with you hands.

Place on a lined baking tray and put in the middle shelf of the oven for 30 minutes, flipping half way through.

They should be done by 30 minutes, but if not, put them back in at 5 minutes intervals until done.

Serve immediately!

Roasted Chickpeas | Add A Little

 

2 Ingredient Flaxseed Crackers (Gluten Free)

2 ingredient Flaxseed Crackers (vegan, gluten free, dairy free) | Add A Little

If you’ve been keeping up to date on my blog, you may know that I’m currently in Tokyo!
I adore travelling and seeing new places and most importantly, trying new foods, BUT one thing I don’t enjoy… plane food. I just find it quite unappetising for some reason and I never feel that hungry anyway, and that’s when snacks come into place!

I always bring a range of fresh fruit and vegetables. Great things to bring are carrots, cherry tomatoes, cherries, blueberries and nuts. I also drink loads of water on the plane as it’s so important to keep hydrated.
I hope I’m not the only one saying that I feel like a raisin coming out the plane (wow, I am great at descriptive writing).

These are basically a super snack. They require only 2 ingredients, they’re gluten free, dairy free, vegan, full of fibre. Seriously, what more could you want! They taste so amazing with hummus or with some cheese (they make the perfect sophisticated party appetiser).

2 ingredient Flaxseed Crackers (vegan, gluten free, dairy free) | Add A Little

Flaxseed Crackers vegan, gluten free, dairy free

1/2 cup milled flaxseeds (I used Linwoods)
1/3 cup water
Pinch of sea salt

optional: oregano, garlic, rosemary, paprika (any dried herbs and spices work nicely!)

note: I use about a 2:1 ratio of flaxseeds to water, but add the water slowly, as you don’t want it too soggy or too dry.

Preheat your oven to 170ºC.

Mix the ingredients and any other optional ingredients.

Spread out as thinly as you can onto baking parchment. I use my fingers, but you can also use  spatula.
You also want to make incisions into them, so they break apart easier when they’re done.

Once spread out, put into a hot oven for 25 minutes. (keep an eye on them at the 20 minute mark).
By this time, they may be dried out enough to separate.

Separate them apart and leave them in the oven for 5-10 minutes extra so they are crisp. Let them cool then store in an airtight container.

2 ingredient Flaxseed Crackers (vegan, gluten free, dairy free) | Add A Little

Corn Pancakes

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Corn pancakes, corn fritters, corn cakes – call them what you will, but one thing I think we can all agree on is that they’re delicious! I’ve really wanted to make them for ages after I saw recipes from Joy The Baker and Smitten Kitchen!

I know they’re not exactly beautiful but I made them mini size, and who can resist bitesize?!?! And eating all of them doesn’t make you feel guilty! (…not that I’d know what that feels like…)

They’re totally simple and healthy – I used half wholewheat flour and there’s corn in them! You could basically live off them! Am I right or am I right?

Corn Pancakes dairy free
Serves 2

1 medium
4 tbsp wholewheat flour
5 tbsp self raising flour
1/4 cup water
Pinch of salt, pepper and paprika
6 tbsp sweetcorn

Whisk egg in a bowl.

Combine dry ingredients and add to egg.
Also add water gradually.

Don’t over mix or you’ll get flat dense pancakes = sad person.

Add the corn.

Grease pan with olive oil or butter and put on medium low heat.
Add about 2 tbsp per cake and flip when it looks dry.
When you flip, don’t push down on the pancake!

It will be done when both sides are golden brown.

Serve with maple syrup and bacon for a sweet and savoury approach (it would make THE BEST canapés) or make it like okonomiyaki by adding brown sauce and mayo! I think pico de gaillo and avocado would also be nice!