Vegan Lactation Cookies 2

I have a new mini-vegan so it's time for a new lactation cookie recipe. This was based on a recipe that used large amounts of sugar, butter, and eggs. I decided on a healthier approach than just substituting vegan versions and came up with this recipe, which contains no oils or refined sugars except in the chocolate chips.

Lactation Cookies 2

Wet:
1/2 cup applesauce
1 very ripe banana
1/2 cup peanut or almond butter
3/4-1 cup dates
2 tsp vanilla
2 Tbsp maple syrup

Dry:
1 cup ground flax
3 1/2 cups old fashioned oats
3 Tbsp brewer's yeast
1/2 tsp salt
2 tsp baking soda
1 cup chocolate chips
1 cup sliced or slivered almonds

Preheat oven to 350F. Line a cookie sheet with parchment paper.

Combine wet ingredients in a blender or food processor and process until smooth. In a large bowl, mix together the dry ingredients. Add the wet ingredients to the bowl and mix well.

Drop ping-pong ball sized portions of dough onto the cookie sheet and flatten slightly (the dough will not spread when cooked). Bake for 12 minutes.

Makes approximately 3 dozen cookies.


Variations: substitute raisins, dried cranberries, or chopped dried fruit for the chocolate chips. Other nuts or seeds can be used instead of sliced almonds.

Brazil Nut and Goji Berry Cheese Spread

Turbokid came home from preschool today begging for grilled cheese. I didn't have any commercial non-dairy cheese in the refrigerator and was out of cashews, so I put together this Brazil nut and goji berry cheese spread. It's tangy and gooey, a great filling for a grilled cheese sandwich or spread for crackers. I think it would also be good mixed into macaroni or penne.

Brazil Nut and Goji Berry Cheese Spread

1/3 cup goji berries
1/3 cup Brazil nuts
1/3 cup quick oats
1/3 cup nutritional yeast
3 Tbsp lemon juice
2 Tbsp cornstarch (or arrowroot powder)
1 Tbsp tahini
1 tsp salt
2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp ground coriander
1/4 tsp mustard powder
1 1/3 cups water

Blend all ingredients in a blender or food processor until smooth. Pour mixture into a medium saucepan and heat over medium heat, whisking constantly, until the cheese is thick and gooey.

Sourdough Cornbread

I love experimenting with my sourdough starter. I wasn't sure how a sourdough cornbread would turn out, but it ended up being great. It's a slightly sweet bread that could be a nice side for chili or baked beans.

Sourdough Cornbread

1 cup sourdough starter
2 cups cornmeal
1 1/2 cups non-dairy milk
1/4 cup sugar
1/4 cup ground flax seed
1/2 cup Earth Balance or coconut oil, melted
1 tsp salt
1/2 tsp baking soda

Preheat oven to 425F. Grease an 8x8" cake pan.

Combine all ingredients in a mixing bowl and stir well. Pour batter into the pan. Bake for 25-30 minutes, or until a knife inserted in the center comes out clean.

Sourdough Pizza Crust

I recently made a batch of sourdough crackers and decided to try using some of the dough for bread sticks. It had the consistency of pizza crust, so I tweaked the recipe slightly and made a pizza with the next batch. Turbokid loved it and even ate the crust, something he rarely does.

Vegan barbecue "chicken" pizza - barbecue sauce, vegan chicken, sauteed zucchini, chopped roma tomatoes, and Daiya mozzarella cheese.

Sourdough Pizza Crust

1 cup sourdough starter
1 cup white whole wheat flour
1/3 cup olive oil
1 tsp salt
1 tsp dried basil (optional)

Combine all ingredients in a mixing bowl. Kneed just until dough is smooth, adding a little more flour if the dough is sticky. Form dough into a ball, cover with plastic wrap, and let it sit in a warm location for at least six hours and up to twenty-four. The dough can be refrigerated after the proofing time if you're not able to use it right away.

Preheat oven to 375C. Lightly grease a baking sheet, then roll the dough onto the sheet into the desired shape and thickness. You can roll up the edges of the dough to give a thicker edge crust.

Bake crust for 8-10 minutes, then remove from oven and add sauce and toppings. Return to oven and bake another 10 minutes, until crust is golden.

Plum Crumble for One

The problem with desserts is that it can be difficult to find baked desserts that serve just one or two instead of a dozen. It is almost as difficult to find desserts that are low sugar without resorting to fake sugar. This crumble satisfies both of those needs. It is single serving (but can easily be doubled) and only contains a teaspoon of sugar to cut the tartness of the plums. Also, unlike recipes making larger amounts, it only requires a couple pieces of fruit instead of a whole bag.

If you don't like or don't have plums, any other stone fruit can be substituted. You can also substitute the almond butter with peanut butter, or another nut or seed butter.

I confess I had this for breakfast instead of dessert, but since it is mostly fruit and oatmeal, I don't need to feel guilty about that.

Sorry on the blurriness! I didn't realize the focus was off until I uploaded it. By then, I had already eaten the crumble.

Plum Crumble for One

3 plums, sliced
1 Tbsp water
1/4 cup old fashioned oatmeal
1/4 cup white whole wheat flour
1 tsp sugar or maple syrup
1 Tbsp almond butter
1 Tbsp coconut oil

Preheat oven to 375F.

Place sliced plums and water in a small baking dish.

In a small bowl, mix together the oatmeal, flour, sugar, almond butter, and coconut oil. Sprinkle the mixture on top of the plums.

Bake for 30 minutes, or until the topping is lightly browned.

Zucchini Bread

I found myself with a surplus of zucchini this week. I could only find one of my bread pans, so the excess batter became muffins. This recipe makes two loaves of bread or about 18 large muffins. Turbokid screamed "Cupcakes!" when he saw the muffins and devoured two of them.

Zucchini Bread

2 cups grated zucchini (about two zucchini)
3 Tbsp ground flax seed
1/2 cup warm water
1/2 cup coconut oil
1/2 cup mashed banana (about 1 medium ripe banana)
1 1/2 cup sugar
1 tsp vanilla
1 tsp salt
1 Tbsp cinnamon
2 tsp nutmeg
1 tsp baking powder
1 Tbsp baking soda
3 cups white whole wheat flour

Preheat oven to 350F. Grease two bread pans.

In a small, stir together the ground flax and water and let sit for about 5 minutes. In a large mixing bowl, combine the grated zucchini, flax and water mixture, coconut oil, mashed banana, sugar, and vanilla. Stir in the salt, cinnamon, nutmeg, baking powder, and baking soda, then add the flour and mix well.

Pour batter into the bread pans. Bake for 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Muffin variation: This recipe makes approximately 18 muffins. Bake for 20-25 minutes.

Maple-Chia Granola

I have a difficult time figuring out what to do with chia seeds. I don't like their texture in drinks and I'm usually not in the mood for pudding. This granola is a good, non-threatening way to introduce chia to your diet. It's especially good sprinkled over some plain or vanilla non-dairy yogurt and fresh fruit.

Maple-Chia Granola

4 cups old fashioned oats
1/2 cup chia seeds
1/2 cup pumpkin seeds

1/2 cup maple syrup
2 tsp cinnamon
1/4 cup coconut oil

Preheat oven to 300F. Line a baking sheet with parchment paper. Put all ingredients in a large bowl and mix well. Spread the granola evenly on the baking sheet. Bake for 20 minutes, remove from heat and stir well, then bake for another 15 minutes. Allow granola to cool completely on the baking sheet before transferring to an air-tight container. The oats will become crunchier as they cool.

Quick Farro and Veggie Bowl

I'm always looking for quick, healthful meals for the nights when there just isn't time to cook. This one takes about 15 minutes to make and any veggies can be substituted for the ones I included. Quick-cook farro and smoked seasoning can be found at Trader Joe's, and I'm sure other stores also carry similar items. If you can't find quick-cook farro, regular farro can be used, but you'll have to cook it longer. The smoked seasoning is optional, but I think it adds a fun kick to an otherwise simple dish.

I subscribed to a weekly home-delivery organic produce service last week and we received our first box today. It was a huge box that contained all sorts of tasty and very fresh treasures. My kids are excited by the oranges and tangerines, and I am excited by having an easier way to feed my family fresh veggies. The kids are becoming difficult to shop with, so being able to make fewer trips to the grocery store is a relief. One of the items in this week's box was a bunch of baby turnips, so those little gems became the inspiration for this dish.

It was still steaming when I took the picture, but we were in a hurry so I didn't have time to let it cool.

Quick Farro and Veggie Bowl

1 cup quick-cook farro

2 cups water or vegetable broth

1 can chickpeas, drained and rinsed

1 bunch baby turnips (including greens)

1 cup sliced mushrooms

1 clove garlic, minced or grated

1 handful cherry tomatoes, diced

1 Tbsp olive oil

salt and pepper to taste

smoked seasoning blend to taste (optional)

Place farro and water or broth in a saucepan and cook according to package directions.

While the farro is cooking, heat the olive oil in a saute pan. Remove and reserve the greens from the baby turnips. Dice the turnips. Saute the turnips until they begin to soften. Add the chickpeas, mushrooms, and garlic and saute for a few more minutes. Chop the turnip greens and add them to the pan along with the tomatoes, salt and pepper, and smoked seasoning. Saute until the turnip greens wilt.

Stir in the cooked farro and serve. Serves about 3.

Avocado Kale Salad

Leafy greens are a staple in my family's diet. I try to cycle through the darker varieties - spinach, Swiss chard, mustard greens, turnip greens, collards, and kale.

This salad was inspired by one I had from a health food store salad bar. I thought that salad had potential, but was a little boring with just kale, onions, and the avocado dressing. I livened up this version with mini heirloom tomatoes, raw pepitas, and cucumber. 

There is a lot of nutritional value to be excited about in this tasty raw salad. Kale is high in Vitamins A, C, and K, and also contains significant amounts of calcium, folate, and potassium. Avocados contain beneficial fats in addition to a high fiber content, Vitamins C and K, and folate. Lemons are full of potassium and Vitamin C.  Pumpkin seeds are a good source of zinc and other trace minerals. Tomatoes are rich in antioxidants.

Avocado Kale Salad

1 big bunch of kale, washed, chopped, and stems removed (or a 10oz bag of pre-chopped kale)
2 avocados, peeled and pitted
2 lemons, peeled and seeded
1/3 cup water
3 cloves garlic
salt and pepper to taste
1/2 cup raw pepitas (hull-less pumpkin seeds)
1 medium English cucumber, diced (about 1 cup)
1 cup diced cherry tomatoes (I used some mini heirlooms)

In a food processor or blender, puree avocados, lemons, water, garlic, salt, and pepper.

Place kale in a large mixing bowl. Pour avocado dressing over the kale, mix well, and then use your hands to massage the dressing into the kale. This will make the leaves tender.

Stir in the pepitas, cucumber, and cherry tomatoes.

The salad can be served immediately or refrigerated and allowed to marinate for several hours or overnight.

Sourdough Soft Pretzels

My lovely jar of sourdough starter has now contributed to three loaves of bread and a batch of soft pretzels. My husband was craving soft pretzels after a day out, so I told him I'd try making sourdough pretzels. The dough takes 2-3 hours to proof, so plan a little ahead. Top them any way you choose. You can sprinkle with coarse sea salt for a classic soft pretzel, shredded sweetened coconut if you're craving sweet, or jalapenos and shredded cheddar Daiya if you're feeling spicy. Turbokid dove for the sesame pretzel and ate the entire thing.

(Clockwise) Jalapeno-Cheddar, Sesame, Coconut, Cinnamon Sugar

 

 Sourdough Soft Pretzels

Dough:
2/3 cup sourdough starter
1 cup lukewarm water
3 cups unbleached white flour
1 cup whole wheat flour
2 Tbsp brown sugar
1 tsp sea salt

For boiling:
10 cups water
2/3 cup baking soda

Toppings:
olive oil (for savory) or coconut oil (for sweet) for brushing
Optional topping ideas: coarse salt, cinnamon and sugar, minced garlic, sesame seeds, poppy seeds, nutritional yeast, sliced almonds, jalapenos and Daiya cheese, coconut shreds, etc.

Instructions: 
Combine starter, water, flours, sugar, and salt in a large mixing bowl. Knead dough for several minutes, until dough is smooth and stretchy. Cover dough with plastic wrap or a clean kitchen towel and set in a warm spot for 2-3 hours, until dough has doubled in size.

Stir baking soda into water in a large pot and bring to a boil. Preheat oven to 450F and line two baking sheets with parchment paper. Lightly oil the parchment paper.

Dough balls. Keep them covered so they don't dry out.

Divide dough into 8 portions and roll each piece into a rope about 24 inches long. Keep the dough covered with plastic wrap or a towel when not working with it so it doesn't dry out. Knot each rope into a pretzel shape. Boil the pretzels for 30 seconds, one at a time, in the baking soda water. Remove from water with a slotted spoon and drain.

Knotted pretzel, pre-boiling. Boiling sets the shape and helps the toppings stick.

Place the pretzels on the baking sheets. Lightly brush with olive oil or melted coconut oil, then sprinkle on topping of choice.

Bake for 10-12 minutes, until golden brown.

Jalapeno and Daiya cheddar

Sweetened shredded coconut

Garbanzo Flour Chocolate Chip Cookies

I'm not gluten-free right now, but I still like to experiment with gluten-free baking. I have never used xanthan gum in my gluten-free baking because everything I've made has turned out fine without it so I think it's unnecessary in most recipes. These cookies are made with garbanzo flour, which gives a beany flavor to the dough but the beaniness disappears upon baking. They are also free of tree nuts, peanuts, and soy. If you desire, you can stir in coconut flakes, dried fruit, nuts, or seeds along with or instead of the chocolate chips. The cookies bake up soft and don't fall apart or crumble like many of the gluten-free recipes I've tried.

*Note* This recipe had a typo. It should have been 1/4 cup non-dairy milk instead of 3/4 cup.

Garbanzo Flour Chocolate Chip Cookies

1/2 cup brown sugar

1/4 cup white sugar

1/2 cup coconut oil

1/4 cup non-dairy milk

1 Tbsp cornstarch or arrowroot powder

2 tsp vanilla extract

1/2 tsp baking soda

1/2 tsp salt

1 1/2 cups garbanzo flour

3/4 cup chocolate chips.

Preheat oven to 350F. Line two cookie sheets with parchment paper.

In a mixing bowl, use a fork to combine brown and white sugars, coconut oil, non-dairy milk, and cornstarch. If your kitchen is cool, it might be easier to mix with an electric beater because coconut oil solidifies below 76F.

Stir in vanilla, baking soda, and salt. Mix in garbanzo flour until well combined. Fold in chocolate chips. Drop dough by the tablespoon onto the cookie sheets.

Bake for 10 minutes. Remove from oven, allow to cool for about 5 minutes, then transfer to a wire rack to continue cooling. Makes about 2 dozen cookies.

Coconut Oatmeal Pancakes

Turbokid decided he needed "cancakes" for breakfast, so I made up these. They are sweet without added sugar and delicate, so it may take some practice to flip the pancakes without them falling apart. The coconut flavor is subtle. The pancakes are wheat, soy, and nut-free. They are good served with Earth Balance butter and maple syrup or with fresh fruit and toasted coconut.

Coconut Oatmeal Pancakes

1/2 cup coconut flour (pulse unsweetened flaked coconut in a food processor until it turns into a powder)
3/4 cup oat flour
1 Tbsp baking powder
1/4 tsp salt
1/2 cup unsweetened applesauce
1/2 cup non-dairy milk (I used unsweetened sunflower)
1 Tbsp oil (I used sunflower)

Mix together coconut flour, oat flour, salt, and baking powder in bowl. Stir in applesauce, non-dairy milk, and oil.

Preheat a lightly oiled skillet on medium-low heat. Spoon batter onto the skillet (about 1-2 Tbsp per pancake) and cook for a few minutes on each side, until pancake is golden.

Vampire-Away Kale Chips

One of the local health food stores had a sample of garlicky kale chips out one day so I tried them. They were wonderful, but cost something like $5-6 for a small container. I bought a bunch of kale a couple days ago, so decided I had to replicate those chips. Mine are baked instead of raw because I don't have a dehydrator and raw vegetables are hard on my finicky stomach.

Vampire-Away Kale Chips

1 bunch green kale
2 Tbsp olive oil
2 Tbsp nutritional yeast
1 tsp garlic powder
1/4 tsp sea salt

Preheat oven to 275F.

Wash kale, then remove the ribs and tear or cut the leaves into bite-sized pieces.

In a large bowl, toss the kale with the olive oil, then with the nutritional yeast, garlic powder, and salt. I found it was easiest to get an even coating by shaking it in a container with a lid, but tossing in a bowl also works.

Place kale on a baking sheet and bake for 20-25 minutes, or until crispy, stirring once halfway through.

Sharo's Sourdough Rye

Some people like their bread light and fluffy, but I prefer mine to have texture and substance. This bread takes several days to make, so satisfying that sourdough craving needs to be planned in advance. I made a small amount of starter containing active dry yeast for this recipe experiment, but you can also make your own long-term sourdough starter for multiple batches like this. I had a little trouble with the rises because my house is cold right now.

Sharo Briarwind is a minor character in my Echoes of Oblivion trilogy. She's the mother of major character Rhodren Briarwind and the owner of a bakery in the green city of Heren, Maritor. Sharo is a deceptively clever and earthy woman with a complex past, with hands made strong from years of kneading bread. I'm naming this recipe for her because it may have been the same patient variety of rye her son stole from her in his introductory chapter.

Sharo's Sourdough Rye

Makes 2 small loaves or 1 large one.

Starter:
1/4 cup rye flour
1/4 cup warm water
1 tsp active dry yeast

Mix together all starter ingredients in a small glass or ceramic bowl (I used a ceramic coffee cup). Loosely cover with plastic wrap and set it a warm place to ferment for about 48 hours.

Sponge:
1 cup rye flour
1 cup warm water
1 Tbsp active dry yeast

After the 48 hours is up, spoon the starter into a large bowl and mix in the sponge ingredients. Cover and let sit in a warm place for 4-5 hours.

Dough:
1 1/4 cups rye flour
2 cups white whole wheat flour
1 1/4 tsp salt
2 Tbsp caraway seeds
3/4 cup warm water
1 Tbsp sunflower oil

Add the dough ingredients to the sponge mixture except for the sunflower oil. Mix well, then turn dough out onto a floured surface. Let the dough sit for a minute or two while you rinse out and oil the bowl with the sunflower oil.

Knead the dough for 5-7 minutes, until it becomes elastic instead of sticky. You may need to add in another 1/4 cup or so of white whole wheat flour if it is too sticky to work.

Place the kneaded dough in the bowl and roll around so the surface is lightly coated in the sunflower oil. Cover with a clean kitchen towel and let rise in a warm place for 30 minutes.

Divide the dough in half and form into two balls. Place onto a baking sheet, flatten the balls, cover with the kitchen towel, and let rise for 20-30 minutes.

After the second rise, reshape the dough into oval loaves. Cover with a towel and let rise for 40 minutes for the final rise.

Preheat oven to 450F. When the dough has finished rising, lower the oven temperature to 400F. Slice an X diagonally on the top of each loaf. Put the bread in the oven. Before closing the door, toss a handful of ice cubes into the oven for some moisture. Bake for 30-40 minutes, until loaf sounds hollow when you tap on the crust. Remove the loaves from the oven and move to a wire rack to cool.

You can make one large loaf instead of two small ones. The rise times should be about the same, but you'll need to bake it longer, probably about 50 minutes.

Cucumber, Radish, and Carrot Salad

I often ate cucumbers with vinegar when I was growing up. This salad is a prettier and more flavorful version of that easy snack. The mint and red wine vinegar can be substituted with other fresh herbs or vinegars if you want a different flavor.

Cucumber, Radish, and Carrot Salad

1 medium cucumber
1 medium carrot
5-6 radishes
15-20 fresh mint leaves, minced
1 1/2 Tbsp olive oil
1 tsp agave nectar
3 Tbsp red wine vinegar
pinch salt and pepper

Peel and thinly slice the cucumber and carrot. Thinly slice the radishes. Place all three vegetables in a bowl.

In a small bowl, whisk together the minced mint, olive oil, agave, red wine vinegar, salt, and pepper. Poor dressing over the vegetables and mix well. Cover the bowl and put in refrigerator to marinate for about an hour before serving. Serve salad on it's own or over a bed of baby spinach. Serves about 4.

Cheesy Herbed Potatoes

I haven't been cooking much new lately since I've been fighting with bronchitis and asthma. I'm feeling a little better now and had a bag of baby gold potatoes, so I decided to make one of my family's favorite side dishes. I served them with Field Roast vegan Italian sausages and a second side of almond green beans.

Cheesy Herbed Potatoes

1.5 lbs new or baby potatoes, sliced thin
4 cloves garlic, minced
1/4 cup nutritional yeast
1/2 tsp dried oregano
1/4 tsp ground sage
1/2 tsp paprika
1/2 tsp dried thyme
1/4 tsp salt
freshly ground pepper to taste
1 Tbsp olive oil

Preheat oven to 425F. Mix all ingredients together in a bowl, then spread evenly on a greased cookie sheet. Bake for 20-25 minutes, stirring once halfway through baking, or until potatoes are soft and lightly browned.

Kumquat Cashew Bran Muffins

A local grocery store had kumquats for $2 a pint, so I picked some up. I had no idea what to do with the odd little citrus fruits. They are entirely edible except for the seeds. The skins are sweet and the pulp is tart.

In my respiratory infection-induced delirium, I decided muffins would be a good way to use some of these mystery fruits. If you don't have kumquats available, try chopped apples instead. I wasn't sure how these would turn out, but they are quite good and Turbokid loves them.

Kumquat Cashew Bran Muffins

1/2 cup untoasted wheat germ
1/2 cup wheat bran (alternatively, you can use all germ or bran totaling 1 cup. I only had 1/2 cup germ left, so I used both)
1 Tbsp ground flax seed mixed into 3 Tbsp water
1 cup almond milk (I used vanilla)
3 Tbsp sugar
1 Tbsp blackstrap molasses
4 tsp baking powder
3/4 tsp salt
2 Tbsp oil
1 cup white whole wheat flour
1/2 cup chopped and seeded kumquats
1/2 cup raw cashew pieces

Preheat oven to 400F.

Mix wheat germ and wheat bran together in a mixing bowl. Stir in flax mixture and almond milk and let sit briefly until some of the moisture is absorbed. Mix in sugar, molasses, baking powder, salt, and oil, then mix in the white whole wheat flour. Fold in chopped kumquats and cashews.

Fill lined or greased muffin cups with the batter. Bake for 15-20 minutes.

Herbed Biscuits

These flaky biscuits are a great compliment to the French Lentil and Kale Soup. They are soy-free and whole grain.

Herbed Biscuits

2 cups white whole wheat flour
1/4 cup nutritional yeast
1/2 tsp salt
1 Tbsp baking powder
1 Tbsp dried Italian herbs
4 Tbsp coconut oil
1 cup non-dairy milk (I used almond)

Preheat oven to 450F.

Mix the dry ingredients together in a bowl. Using a fork or your hands, cut the coconut oil into the flour mixture. Add the non-dairy milk and mix well.

Form biscuits and place on a cookie sheet. Bake for 12-15 minutes.

Number made depends on how big you like your biscuits. I generally get 8-12 biscuits from this recipe.

French Lentil and Kale Soup

This recipe uses French (green) lentils instead of the more common brown variety, but you can use red or brown lentils if you don't have green available. The taste of each is a little different, but all make for good soup. French lentils hold their form much better than other varieties. I keep a bag of frozen sliced leeks on hand for dishes like this, which saves both money and leek cleaning time. I like to add leafy greens to as many dishes as possible, so this one utilizes kale.

French Lentil and Kale Soup

2 cups sliced leeks
2 carrots, sliced into rounds, then quartered
4 cloves garlic, minced
1 Tbsp olive oil
6 cups vegetable broth (or 2 low-sodium bouillon cubes in 6 cups water)
2 cups green lentils
3 bay leaves
1 Tbsp Herbes de Provence
1 bunch kale, stems removed and leaves chopped
sea salt to taste
freshly ground pepper to taste.

In a stock pot, saute the leeks, carrots, and garlic in the olive oil until the leeks are translucent. Add the broth, lentils, bay leaves, and Herbes de Provence. Bring to a boil, then reduce heat and simmer for 20-30 minutes, or until lentils are tender.

Add kale and cook until kale is wilted. Remove bay leaves and salt and pepper to taste.

Roasted Chickpeas

These are one of my favorite snacks and picky Turbokid decided they were one of his, too. I couldn't even get him to put the bowl down long enough for me to take a picture, so he's my hand model here.

Roasted Chickpeas

1 can chickpeas, drained and rinsed
1 Tbsp olive oil
1 Tbsp nutritional yeast
1/4 tsp chili powder
1/4 tsp salt

Preheat oven to 400F. Mix all ingredients together in a bowl. Spread chickpeas into a single layer on a cookie sheet. Bake for 15 minutes, stir, then bake for another 15 minutes.