Эти Печенье из нута as simple, healthy savory scones rich in natural protein and fiber, and made with no eggs and no dairy.
Полный рецепт находится чуть ниже, но не пропустите все мои советы, которые вы найдете дальше, включая варианты замены ингредиентов, мои кулинарные рекомендации и пошаговые фотографии!
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Печенье из нута
Эти Печенье из нута as simple, healthy savory scones rich in natural protein and fiber, and made with no eggs and no dairy.
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Количество порций: 6 печенье
Калории: 330.4 килокалория
Ингредиенты:
- 1 Нут - содержание 1 425g/15-oz can drained, mashed (note 3)
- 1 чашку Безмолочный йогурт - (примечание 2)
- ⅓ чашку Оливковое масло - (примечание 4)
- 1 столовая ложка Томатная паста - (примечание 5)
- ½ чашку Вяленые помидоры - not stored in oil, finely chopped (note 6)
- 1 чашку Шпинат - finely chopped (note 7)
- 6-8 Свежие листья базилика - (примечание 8)
- 2 ¼ чашки Самовращающаяся мука - (note 1) +1/4 cup to work the dough if needed
- ¼ чайной ложки Salt
Spices (note 9)
- 1 чайной ложки орегано
- 1 чайной ложки Луковый порошок
- ¼ чайной ложки Тмин
- ¼ чайной ложки Чесночный порошок
инструкции
- Line a large baking sheet with parchment paper. Lightly oil the paper with olive oil. Set aside.
- Разогрейте духовку до 400 ° F (200 ° C).
- In a large mixing bowl, add drained chickpeas. Use a potato masher to mash as much as you can, all chickpeas into tiny pieces. The outer skin of the chickpeas will burst out. Keep everything; if a few chickpeas are not mashed, it's fine.
- Add yogurt, olive oil, all spices, salt, finely chopped spinach, tomato paste, basil, and sundried tomatoes.
- Stir in the self-rising flour, and stir with a rubber spatula until it forms a sticky dough, then lightly oil your hands and knead, squeezing until everything comes together. It will be very sticky and should stay moist. If it's really too wet, add a little more flour (up to 1/4 cup), but keep in mind that the dough should stay a bit moist or the biscuits won't be flaky and moist.
- Rub flour on your hands to remove the dough sticking to your fingers. Then, wash, dry your hands, and rub them with olive oil. Rub the dough with oil too, so it gets less sticky.
- Divide into 6 even portions by hand and place each piece on the prepared baking sheet. Rub each piece with a little olive oil so the outside is crisp in the oven.
- Bake the biscuits for 30-35 minutes at 400°F (200°C) until golden brown.
- Дайте им немного остыть перед подачей на стол.
Заметки
Примечания 1: To make 1 cup of self-rising flour, stir 1 cup of all-purpose flour with 2 teaspoons of baking powder. For a gluten-free option, use my конвертер безглютеновых продуктов, Но не забудьте про разрыхлитель.
Примечание 2: Plain soy yogurt contains the most protein, but coconut yogurt, oat yogurt, or Greek-style dairy-free yogurt works as well.
Примечания 3: Canned chickpeas are cooked chickpeas. The recipe uses 1 1/4 cups of canned chickpeas. You can cook raw chickpeas if preferred, then measure the amount needed once cooked.
Примечание 4: Any oil can be used, like avocado oil, almond oil, or melted plant-based butter.
Примечание 5: Skip if you have a tomato allergy.
Примечание 6: or roasted red bell pepper. If your sundried tomatoes (or bell peppers) are stored in oil, make sure you squeeze out all the oil and pat dry in absorbent paper before chopping and adding to the dough.
Примечание 7: Or finely chopped kale.
Примечание 8: Or Parsley, or any fresh herbs you prefer
Примечание 9: Play with spices, swap or skip if some are not to your taste.
Хранение: You can store the biscuits in the fridge in an airtight container for up to 4 days or freeze them for up to 1 month. Thaw the day before at room temperature.
Питание
Обслуживание: 1бисквит | Калории: 330.4килокалория | Углеводы: 44.1g | Белок: 8.3g | Жир: 13.8g | Насыщенный жир: 1.9g | Полиненасыщенные жиры: 1.7g | Мононенасыщенные жиры: 8.9g | Натрий: 138.4mg | Калий: 428.5mg | волокно: 2.9g | Сахар: 6g | Витамин А: 618.4IU | Витамин С: 10.7mg | Витамин D: 0.5Pg | Кальций: 81.4mg | Железо: 1.8mg | Магний: 36.6mg | Фосфор: 85.8mg | Цинк: 0.7mg
Ингредиенты и замены
В этом абзаце я поделюсь всеми своими советами по выбору правильных ингредиентов. Полный рецепт с указанием пропорций вы найдете в карточке рецепта внизу поста!Перейти к полному рецепту
Для приготовления этого рецепта вам понадобится всего несколько простых ингредиентов. Вот как их выбрать и заменить.
- Нут – These form the hearty base of the recipe, adding bulk, protein, and fiber. Canned white beans, like cannellini or navy beans, work just as well if you want a milder flavor.
- Безмолочный йогурт – This provides the moisture and acidity needed to react with the self-rising flour for a fluffy texture. Soy yogurt, coconut yogurt, or oat yogurt are all excellent choices.
- Оливковое масло – This adds richness to the crumb and helps crisp up the outside of the biscuits. Avocado oil or melted plant-based butter act as perfect substitutes.
- Томатная паста – This adds savory flavors and a nice color to the dough. You can skip this if you don’t have it on hand.
- Вяленые помидоры – These bring a chewy texture and intense tomato flavor. Roasted red peppers work too, just make sure to pat them very dry first.
- Шпинат – This adds color and nutrition to the biscuits. Finely chopped kale is a great sturdy alternative.
- Свежие листья базилика – These bring a pop of fresh, herbal flavor. Fresh parsley or cilantro also work nicely.
- Самовращающаяся мука – This creates the structure and lift without the need for yeast or extra leavening agents. You can make your own by mixing all-purpose flour with baking powder.
- Spices (Oregano, Onion, Cumin, Garlic) – These create the savory Mediterranean flavor profile. You can adjust the quantities or swap them for an Italian herb blend.
How to Make Chickpea Biscuits (in Pictures)
Советы Карин по выпечке
Let me share a few more tips for a perfect biscuit.
- Handle the Sticky Dough – The dough is meant to be very sticky, so try not to add more than 1/4 cup of extra flour, or the biscuits will turn out dry. I prefer oiling my hands and the outside of the dough ball to make it manageable rather than drying it out with more flour.
- Don’t Skip the Fat – Do not try to swap the oil for a mashed veggie puree (like pumpkin or applesauce) to save calories. The fat is essential here; without it, the texture becomes gummy and too moist.
- Veggie Moisture Control – You can easily swap the veggies for grated carrots, peppers, or zucchini. However, if you use zucchini, make sure to squeeze it in a clean kitchen towel to remove excess water before adding it, or the dough will be too wet.
- Идеи обслуживания – These are great on their own, but I love serving them with mashed avocado or a side of hummus for an extra protein boost.
Is it possible to make these oil free or with less oil? My husband has CAD and has to watch processed oil intake. Thank you!
It should work with dairy-free yogurt instead of oil, but expect a very different texture, much more moist and less firm. You can also try sweet potato puree instead, they will be tasty.
Спасибо.
С удовольствием.
Great healthy alternative to cheese scones which I love. I did add few tablespoons of nutritional yeast. Will definitely make again. Used oiled 1/3 cup to measure out generous scoops and reduce dough handling.
Thanks for this beautiful feedback!
can I use purslain ( postelein in Dutch) it grows in my garden? love your content!
I am so sorry I can’t help you more, but I am unsure what Purslain is, and how to bake with it.
can you also make this with oat flour?
No, it will be a rock, dense and not fluffy.