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Tag Archives: garbanzo bean flour

CHEESY BAKED EGGS WITH GREEN CHILES and GREEN CHILE AND CHEESE PIE

25 Wednesday Jan 2017

Posted by Ceri Wilkin in cheese, Recipes

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breakfast, dinner, easy, garbanzo bean flour, lunch, pie crust

Cheese and green chiles – lovely together!!

CHEESY BAKED EGGS WITH GREEN CHILES

cheesy baked eggs with green chiles

6 eggs

2 cups shredded pepper jack cheese

8 ounces ricotta cheese

2 tablespoons butter, melted

1/4 cup garbanzo bean flour

1 teaspoon salt

1 can (4-ounces) chopped green chiles

Heat oven to 350F. Place paper muffin liners into muffin tins.

Whisk eggs in a large bowl, then whisk in pepper jack cheese, ricotta and melted butter, flour and salt. Mix in green chiles.

Divide mixture among prepared muffin tins. Bake until eggs are completely set and top is golden, about 20 minutes.

Can serve with sour cream and salsa.

Enjoy!

Recipe adapted from allrecipes, April/May 2016

allrecipes.com/

GREEN CHILE AND CHEESE PIE

green chile and cheese pie

1 (9-inch) pie crust

1 1/2 cups shredded Monterey Jack cheese

1 cup shredded sharp cheddar cheese, divided use

1 (4-ounce) can diced green chiles, drained

1 cup half-of-half

3 eggs

1/8 teaspoon ground cumin

Heat oven to 350F. Bake pie crust just until pale golden, about 12 minutes. Let cool slightly. Reduce the oven temperature to 325F.

Sprinkle the Monterey Jack cheese and 1/2 cup of the cheddar cheese over the bottom of the partially baked crust. Evenly distribute the chiles over the cheese.

Beat together the half-and-half, eggs and cumin in a bowl, until blended. Pour over the chiles. Sprinkle with the remaining 1/2 cup cheddar cheese. Bake on a cookie sheet for 40 minutes or until the center of the pie appears set. Let stand for 15 minutes before cutting.

Enjoy!

CARROT COCONUT MUFFINS

03 Tuesday May 2016

Posted by Ceri Wilkin in muffins, Recipes

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baking, banana, breakfast, carrot, coconut, easy, garbanzo bean flour, high protein, lunch, quick, snack

I have been experimenting with using different varieties of flour when baking, and mixed garbanzo bean flour into these delicious Carrot Coconut Muffins for a little added protein – perfect for a bright bite in the morning, or a quick afternoon energizer.

CARROT COCONUT MUFFINS

carrot coconut muffins

1/2 cup unsalted butter, melted

2 cups garbanzo bean flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

2/3 cup light brown sugar

2 eggs

1 teaspoon vanilla extract

1 cup mashed banana

2/3 cup sour cream

1 cup shredded carrot

1 cup finely shredded unsweetened coconut

Heat oven to 375F. Place paper muffin liners into muffin cups.

Whisk together the butter and sugar. Whisk in the eggs, vanilla, banana and sour cream. Stir in the carrot and coconut. Stir the wet ingredients into the dry ingredients until just combined.

Divide the batter among the prepared muffin cups and bake until a toothpick inserted in the center of the muffins comes out clean, about 20 minutes.

Cool muffins in pan, then turn them out onto a rack to cool further.

Enjoy!

Recipe adapted from Real Simple, October 2015

www.realsimple.com/

 

ALMOND BUTTER CAKES WITH WHIPPED COCONUT AND PASSIONFRUIT CREAM FROSTING and GLUTEN FREE ZUCCHINI BROWNIES

09 Wednesday Sep 2015

Posted by Ceri Wilkin in bars and cookies, muffins, Recipes

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5 ingredient, almond butter, banana, chocolate, cocoa, delicious, easy, eggs, garbanzo bean flour, gluten free, honey, quick, summer, zucchini

I recently invited myself and my kids over to a dear friends house to play with her current litter of kittens. She fosters a mama cat and her babies once or twice a year from the Fayetteville Animal Shelter – brilliant!

My friend and her daughter eat gluten free, so I was very excited to try out a couple of recipes that didn’t include the protein composite that can cause an uncomfortable stomach. The Zucchini Brownies were some of the best I have ever tasted!!! and I really enjoyed the Almond Butter Cakes – however I didn’t have them cooled enough to frost by the time I left for our feline playdate, so, even though I had grand plans to deliver some to her house later, my friend never did have the chance to taste them.

kitten at Karens

ALMOND BUTTER CAKES WITH WHIPPED COCONUT AND PASSIONFRUIT CREAM FROSTING

almond butter cakes

1 banana

2 eggs

2/3 cup almond butter

1 teaspoon baking soda

1 tablespoon apple cider vinegar

FROSTING

425 ml can coconut cream, left in the fridge overnight so it separates

2 tablespoons honey

2 to 3 tablespoons passionfruit pulp

Heat oven to 160C. Line six to nine muffin holes with paper cases.

Place banana, eggs, almond butter, baking soda and vinegar in a food processor and process until a smooth batter is achieved. Divide mixture between muffin cases and bake in the oven for 25 minutes, or until an inserted skewer comes out clean. Leave in the muffin tin to cool completely.

When you remove the coconut cream from the fridge, be careful not to shake or tilt the can as you only want to use the thickest part of the coconut cream, which will have risen to the top of the can.

Carefully open the can and scoop the thickened cream into a mixing bowl (this should be about half of the contents of the can). Reserve the remaining liquid for another use. Add the honey and passionfruit pulp, then beat well with an electric mixer for 2 to 3 minutes or until the cream is lovely and thick and slightly fluffy.

Spread the coconut cream frosting on the top of each cake.

Enjoy!

Recipe adapted from Taste, March 2014

www.taste.co.nz/

GLUTEN FREE ZUCCHINI BROWNIES

gluten free zucchini brownies

1 zucchini, trimmed and cut into chunks

3 tablespoons butter, melted

3 eggs

1 teaspoon vanilla extract

3/4 cup sugar

2/3 cup cocoa powder

1/2 teaspoon espresso powder

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup garbanzo bean flour

3/4 cup semi-sweet chocolate chips

FROSTING

1/4 cup cream

3/4 cup semi-sweet chocolate chips

Lightly grease an 8-inch square pan.

TO MAKE THE BROWNIES: Combine the zucchini, melted butter, eggs and vanilla in the bowl of a food processor and process until smooth.

Add the sugar, cocoa powder, espresso powder, baking powder, salt and flour, process briefly, just until well combined. Add the chips and pulse several times, to break the chips up just a bit.

Pour the batter into the prepared pan. Let the batter rest for 15 minutes, while you heat the oven to 350F. Bake the brownies for 30 to 35 minutes, until a toothpick inserted into the center comes out clean. Remove the brownies from the oven, and allow them to cool before frosting.

TO MAKE THE FROSTING: Combine the chocolate chips and cream in a microwave-safe bowl or small saucepan. Heat until the cream is steaming and the chips are soft. Remove from the heat and stir until smooth.

Spread the frosting on top of the brownies.

Enjoy!

Recipe adapted from King Arthur Flour

www.kingarthurflour.com/recipes/gluten-free-brownie…

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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