What’s better than having a healthy snack without regrets? 😉 Just recently made these roasted chickpeas (added a few leftover kidney beans) and they turned out absolutely delicious, so I thought I wanted to share with you this quick and simple recipe.
Baking Time: 40-50 minutes | Preparation: 5 minutes | Total time: around 60 minutes
WHAT YOU NEED:
- 250g of flour
- 180g of sugar (I used Xucker, Erythrit, or any other low/zero calorie alternative)
- 1 Teaspoon of baking powder
- 2 packages of vanilla sugar
- 25g soft margerine (vegan)
- 1 egg powder (vegan egg replacement)
- A splash of almond milk
- 175g of nuts (nut mix, cranberries, dried fruits, etc)
Preheat the oven to 180 degress and get a baking pan ready with parchment paper.
Mix together the flour, sugar, baking powder, egg replacement powder and vanilla sugar. Create a circle in the middle and add the soft margarine and almond milk and form a ball shape dough. Last add the nuts and work them into the dough.
Form 6 equal long rolls and place them at the baking pan – make sure to leave some space in between. Bake them now for about 30 minutes.
Take them out of the oven and let them cool fully down in order to cut them nice and beautifully. After you have cut them into pieces, place them with one side down again on the baking pan and bake them or another 10-15 minutes until they are nice goldbrown.
You can keep them in a cookie box or char to have some snacks later or another day. Hope you enjoy this yummy “Italian-Version” treat. 😉