Roasted Chickpeas 4 Ways 

Roasted Chickpeas 4 Ways – when you can’t decide on one flavour then why not make them all at once! 🙂

These roasted chickpeas are so yummy and make such healthy and nutritious snacks / lunchbox for toddlers or for the whole family. They are 100% refined sugar free, dairy free and packed with high protein, and still taste really good cool the day after if kept in an airtight container. 

We’ve swapped our usual movie snacks at home from crisps/ chips or chocolate to these. 

Where possible, buy organic chickpeas in tin. The ingredients should only be water and salt. If you decide to cook them yourself, then make sure that you soak them for at least 24 hrs, then cook on low heat for 3 hours or until completely cooked and very soft inside.  

Sometimes we like them salty and sometimes sweet and these 4 flavours are our favourite at the moment. 

  1. Garlic & Dill
  2. Honey, Cinnamon & Nutmeg
  3. Cheese & Chilli (optional) – I used nutritional yeast instead of real cheese. 
  4. Maple & Cinnamon 

    Ingredients 

    • 1 tin of organic chickpeas – 400 g yields 1.5 cup 
    • 1/2 tbps olive oil
    • sea salt to taste
    • 1/2 – 1 tsp garlic powder 
    • 1/2 tsp dried dill 
    • 1.5 tsp cinnamon 
    • 1/8 tsp ground nutmeg 
    • 1 tbsp nutritional yeast 
    • 1/4 tsp chilli flakes (optional)
    • 1/2 tbsp honey 
    • 1/2 tbsp maple syrup 

      Method

      You’ll need 4 bowls to prepare these. 

      1. Preheat the oven to 200°C / 400°F.
      2. Rinse the chickpeas (from tin) in water thoroughly. Dry them with a kitchen towel. 
      3. Split the chickpeas into two portions in two separate bowls.  In one bowl, add olive oil and sprinkle with sea salt and mix until well combined. In the second bowl add cinnamon and mix until well combined.  
      4. Now split the two bowls again, you should now have four bowls. 
      5. See the mixture and method for each combination below.
      6. Line a parchment paper over a large baking tray and pour over each portion. Bake for 15-20 minutes, turn every 5-10 minutes, especially the honey and maple combos. Try to move the honey and maple over the chickpeas when turning them. They are done when crispy on the outside and soft inside. They get crispier when cooled. Don’t over bake them as they will turn dry and hard. 

        Bowl 1: Garlic & Dill

        • 1/2 tsp garlic powder 
        • 1/2 tsp dried dill or other herb of choice 
        • Mix until well combined with a spoon

          Bowl 2: Honey, Cinnamon & Nutmeg

          • 1/2 tbsp honey (add more if you want a sweeter taste) 
          • 1/8 tsp ground nutmeg 
          • Mix until well combined with a spoon
          • Cinnamon  (sprinkle more at the end)

          Bowl 3: Cheese & Chilli (optional to add chilli)

          • 1 tbsp nutritional yeast  (they do taste very cheesy) 
          • 1/4 tsp chilli flakes
          • Mix until well combined with a spoon

          Bowl 4: Maple & Cinnamon 

          • 1/2 tbsp maple syrup  (add more for a sweeter flavour)
          • Mix until well combined with a spoon
          • cinnamon (sprinkle more at the end)

          Enjoy!

          Kat xx

          Ps.  If you make any of the combo, please tag me on your post/caption on Instagram @katsdeliciouskitchen 

          Vegan Gyoza 

          Vegan Spelt Gyoza – a super delicious meal for the whole family! Just make sure you double the batch as they are VERY additive!  

          My fussy eater son absolutely loved them! I couldn’t believe my eyes when he wolfed them down so quick! Hubby gave me his thumb up too, although he’d have prefered a meaty version. Haha My little one didn’t want to try at all so he had something else. Oh well, I can’t always please everyone. 

          I found this yummy recipe from my lovely mama blogger friend’s blog Mel at Healing Gracies Gut . She has a ton of lovely dairy free recipes. Go and check her out here

          I have adapted her recipe and the original recipe where she’s got it from a little. I’ve tried both cooking methods and I much prefer method 2. See below for more details and pictures  

          I only used 4 cooking tools: 1 roller, 1 kid drinking glas, 1 toddler knife and 1 large silicone mat. 

          The size of the glas is almost the same as an Ikea kid drinking cup (only a tick bigger), you know, those multicolour ones. The toddler knife is not so sharp, therefore, perfect to cut out the dough. 

          They dough didn’t stick to the silicon mat, so I didn’t add any extra flour while rolling it out.

          To save time, cut out all the circles and add the filling on to each one, but you must work very fast otherwise the juice of the filling will start to run out. 

          I crimped them upwards instead of side way. 

          There are two methods to cook these little gems. I like method 2 but it is really a preference thing so I’ll let you try out yourself. 

          Method 1 – Steam in a steamer basket

          Result: They came out slightly too chewy for my liking, but once fried then they tasted really good. 

          Method 2 – Steam in the water

          Result: They came out lovely and soft. I liked eating them before frying them but I still prefer them slightly crispy.   

          Let’s get cooking shall we! ; )

          Ingredients 

          The Dough

          • 200 g spelt flour 
          • 1/4 tsp pink salt
          • 100 ml hot water

          The Filling

          • 200 g mushrooms of choice ( I used 50-50 Shitake and Crimini/ Champignon mushrooms 
          • 2 large spring onions / scallions 
          • 1 medium carrot
          • 1 tsp grated ginger 
          • 2 tbsp low sodium soya sauce
          • 1/2 tsp pink salt 

          Dipping Sauce per person 

          • 1 tbsp low sodium soya sauce
          • 1/2 tsp rice vinegar (the one for sushi rice)
          • chopped chillies (optional)
          • roasted sesame seeds 

              Method  

              1. Measure the flour into a large bowl and add salt. Use a spoon to stir. Add hot water and mix until the flour has absorb all the water, then use your hand to work on the dough. Turn it out onto a work surface and knead it for a minute or two until it forms a smooth, pliable but stiff dough. Add a tiny splash more water if the dough is too dry or crumbly. Form the dough into a ball and place it back into the bowl. Cover the bowl with a damp tea towel and leave it to sit for half an hour.
              2. Meanwhile, to make the filling, put all of the filling ingredients into a food processor and pulse it a few times until it’s all quite finely chopped and evenly combined.
              3. Once the dough is rested place it on a lightly floured surface and roll it out as thinly as you can while still keeping it strong enough to hold the filling. Cut out the circles (see pictures above) from the flattened dough.
              4. Working one at a time put a heaped tsp of the filling into the centre of a wrapper. Wet the edge around the dough and gently fold it in half around the filling. Carefully fold along one side of the semi circle so that the front is crimped onto a flat back. Press the crimps to the flat back to seal the dumpling and very gently plump it out at the bottom so that it can sit up right. Repeat with the remaining wrappers.
              5. Pour about 1/2 inch of water into a large frying pan with a well fitting lid. Place it over medium high heat and bring the water to simmer. Gently place the gyoza into the simmering water, upright if possible, and cover with the lid. Leave to simmer and steam for 10 minutes and then gently scoop out the gyoza with a slotted spoon.
              6. If you want them a bit crisp, heat up a large frying pan with some oil and place the cooked gyoza in. Let cook on one side for about 4 or 5 minutes until they’re crispy and golden, and then flip them over to brown on the other side. Repeat until they’ve crisped up to your liking.
              7. Serve the gyoza hot with the sauce on the side.

              Enjoy! 

              Kat xx 

              Vegan Buckwheat Coconut Flour Waffles 

              Vegan Buckwheat Coconut Flour Waffles, I really like the flavours together, and each waffle packs a major nutritional punch! They make such a delicious lunchbox too! You can simply re-heat them up in the waffle machine the next day.

              I developed this recipe back in January and never got around to post it! Yes, life can take over sometimes and recipes just had to wait…and sometimes forgotten…oops!

              In this lunchbox we have:

              1. 2 vegan buckwheat coconut flour waffles
              2. cherry tomatoes
              3. cucumbers slices
              4. seedless grapes
              5. cashew nuts (in separately container with lid)
              6. pumkin seeds
              7. he usually gets 1 apple (uncut) separately

              There is no “no nuts” policy at my son’s Kindergarten in case you wonder. This Planetbox was my 4 years old son’s breakfast & afternoon snack box as he gets lunch at Kindergarten. He absolutely loves this box and I can fit in so many different types of food! 
              Ingredients

              Dry

              • 1 cup buckwheat flour 
              • 2 tbsp coconut flour
              • 1 tsp baking soda

              Wet

              • I large ripe banana (fork mashed)
              • 1 chia egg (1 tbsp chia  seed + 1/3 cup water,  mix and let it soak for 10 mins)
              • 1/4 tsp sea salt
              • 1/2 tsp cinnamon
              • 1 cup coconut milk
              • 3 tbsp avocado oil or oil of choice (I used avacodo)
              • 1 tsp vanilla essence / powder


              Method

              1. Mix all dry ingredients in a large mixing bowl with a whisk.
              2. Fold in the wet ingredients and whisk until just combined and leave to sit for 5 minutes.  
              3. Spray or brush your waffle iron well with olive oil and pour  1 heap of table spoon of the mixture in the middle of the waffle machine. Close the lid of the waffle machine until cooked through.
              4. Suitable for freezing.

                  Enjoy!

                  Kat xx

                  Coconut Oat Sweet Potato Waffles 

                  Super delicious glutenfree Coconut Oat Sweet Potato Waffles. 

                  Suitable for BLW babies from 7 months providing no egg allergy.

                  There is so much goodness in these waffles and it’s the only way to get my kids to eat sweet potato. It was one of their favourite puree food when we did weaning but somehow their taste bud changed. 😩 

                  Why are sweet potato so good for you?

                  They are rich in beta carotid which is an antioxidant, a substance that is not only able to fight free radicals, substances that fight cancer.  The more intense the colour, it has more antioxidant.  Choose colourful sweet potato, especially the purple and red.

                  These waffles are fluffy and not too sweet which we like as we could top them with fruits of our choice or with nut butter. Our chosen toppings were strawberries for Big Bro, banana and chia seeds for Lil Bro, almond butter and hemp seeds for me. You can’t go wrong with toppings,  the sky is your limit! 

                  Ingredients 

                  Dry 

                  • 1 cup gluten free oat flour or flour of choice
                  • 2 tbsps coconut flour
                  • 1/2 tsp baking soda
                  • 1/4 tsp salt (avoid for babies under 12 months old)
                  • 1/2 tsp cinnamon
                  • 1/2 tsp nutmeg

                      Wet

                      • 1 medium sweet potato (steamed or cooked and leave to cool down) 
                      • 2 free range eggs
                      • 1 tsp vanilla essence / powder
                      • 2 tbsp maple syrup (avoid for babies under 12 months old)
                      • 1/4 tsp pink salt
                      • 1/2 cup oat milk or milk of choice
                      • 1/4 cup melted coconut oil

                      Method

                      1. In a large bowl mix together all the dry ingredients. In a blender, blend sweet potato, eggs, vanilla, maple syrup, coconut oil, and oat milk.
                      2. Add the wet ingredients to the dry and whisk until just combined.
                      3. Cook in waffle iron machine.
                      4. Suitable for freezing. 

                        Enjoy! 

                        Kat xx

                        Paleo Sweet Potato Waffles

                        Paleo Sweet Potato Waffles – such a yummy treat for breakfast, lunch or even dinner!

                        These grain free, gluten free and dairy free waffles are packed with nutritious ingredients and are unbelievably fluffy. If you have not yet tried waffles made with almond and coconut flours before, it’s time to do it! I promise, you will love these!


                        Ingredient

                        • 1 cup almond flour
                        • 2 tbsps coconut flour
                        • 1/2 tsp baking soda
                        • 1/4 tsp salt
                        • 1/2 tsp cinnamon
                        • 1/2 tsp nutmeg
                        • 1 medium sweet potato (steamed and mashed / pureed)
                        • 2 free-range eggs
                        • 1 tsp vanilla extract / powder
                        • 1-2 tbsps maple syrup
                        • 1/2 tbsps melted coconut oil
                        • 1/3 cup almond / coconut milk

                        Topping in this picture: sliced bananas, peanut butter / almond butter for strict Paleo diet, hemp seeds.

                        Method

                        1. In a large mixing bowl, whisk together almond flour, coconut flour, baking soda, salt, cinnamon, and nutmeg.
                        2. In a medium bowl, mash / puree the sweet potato , then add eggs, vanilla, maple syrup, coconut oil, and almond milk. Either use a hand blender, electric mixer or mix it by hand.
                        3. Add the wet ingredients to the dry and beat until well combined.
                        4. Cook in the waffle iron a little longer than you normally would with normal flour. This will create the crispiness.

                        Rösti (Rosti) with Salmon & Vegetables 

                        Rösti with Salmon & Vegetable,  some may call these fritters. Either way this is a really delicious meal! 

                        Suitable for BLW from 7-8 months up (if no egg allergy). 

                        This dish, with or without salmon is now Lilbro’s favourite. Every time I served this to him, he would wolf it down within 5 minutes and licks his plate clean!

                        Rösti is typical Swiss dish consisting mainly of potatoes in the style of a fritter. It was originally a breakfast dish, commonly eaten by farmers. 

                        Having lived in ZĂŒrich for 3.5 years this was one of my favourite Swiss food. The traditional Rösti is just grated potatoes but I have tweaked it to add salmon, carrots and zucchini. My boys don’t eat these vegetables if I serve them separately, hence, I must always hide them somehow. 

                        I hope you get to try these as they have become a favourite at home!

                        TIP! – I have use parboiled potatoes as it’s quicker to cook through, but feel free to use raw potatoes.It just takes a bit longer to fry. 

                        Served 2 adults and 2 toddlers.


                        Ingredients 

                        • 4-5 large potatoes approximately 500-600gr (you can use parboiled* or raw potatoes  (peeled & grated)
                        • 2 medium carrots (peeled & grated)
                        • 1 small zucchini  (grated)
                        • 300 gr salmon filet
                        • 1 small onion (finely diced)
                        • 1 tsp pink / sea salt 
                        • 1 tsp garlic powder
                        • 1 tsp cumin powder 
                        • 2 eggs
                        • 2 tbsp corn / potato starch 
                        • coconut oil or olive oil for frying 

                        *Parboild potatoes – Cook the potatoes half the time you would normally cook and keep the skin on. 


                          Method

                          1. Peel the potatoes and carrots first, then grate them and put in separate bowl, grate the zucchini and move over to the carrot bowl.
                          2. Place the grated parboiled or raw potatoes in a large and deep bowl.
                          3. Heat up a large non-stick frying at medium heat with some oil. Add grated carrots and zucchini, saute until they are almost soft.
                          4. Add salmon, salt, pepper and lemon juice to the pan, keep stiring and break the salmon pieces up until everything is well combined. This shouldn’t take longer than a few minutes. Don’t overcook the salmon.
                          5. Transfer the salmon mixture over to the potatoes, add the beaten eggs and cornstarch and give it a good mix.
                          6. Back to the frying pan – scoop the batter with a tablespoon and gently place it in the pan, then flatten it with the spoon and mould it to a round shape. Repeat this process until the pan is filled.
                          7. Fry for approximately 2-3 minutes or until golden brown then flip over.

                            Enjoy! 

                            Kat xx 

                            Coconut Banana Chia Pudding 

                            Coconut Banana Chia Pudding – so good for breakfast! 

                            Valentine’s Day is just around the corner and wouldn’t it be nice to serve this delicious chia pudding to your loved ones for breakfast? 

                            By adding mashed banana in coconut chia pudding, it kind of turned it into a lovely Thai coconut dessert. Do you know what I mean?  At least I think so! 

                             So #yummylicious and #refinedsugarfree –
                            Just make your usual chia pudding and add mashed banana and leave overnight. The next day top with raspberry sauce.

                            Ingredients.

                            • 400ml /1 can coconut milk.
                            • 1/4 cup /  tbps chia seed.
                            • 2 ripe bananas (fork mashed)

                            Method:

                            1. Mix everything together in a large bowl and stir well.
                            2. Wait a few minutes then stir again to avoid the seeds clumping.
                            3. Transfer over to an airtight jar or container and keep in the fridge for at least 4 hours or overnight.
                            4. Top with raspberry sauce and enjoy it as a power breakfast 💪 delicious dessert. 😋

                            Raspberry Sauce.

                            • 1 cup of fresh / frozen raspberry
                            • 2 tbsp maple syrup 

                            Bring to boil and let it simmer until soft. Let it cool down and transfer to a jar and keep it in the fridge.
                            Enjoy! 

                            Kat xx