Today I have a recipe that Im pretty pumped to share with all of you. Its a combination of a few recipes and any similarities to other recipes are coincidence as I promise I whipped it up on my own. After reading about Chocolate Covered Katies usage of chickpeas in baked goods, I was determined to create a winning recipe using the nutrient dense beans.
For the crust | ||
Graham cracker | 10 Medium ((or as many to cover the bottom of the dish)) | |
For the filling | ||
Garbanzo bean | 1 Cup (16 tbs) | |
Pumpkin puree | 3/4 Cup (12 tbs) | |
Unsweetened vanilla almond milk | 1/2 Cup (8 tbs) ((or any milk of choice)) | |
Peanut butter | 1 Tablespoon ((heaping)) | |
Vanilla protein powder | 1 1/2 Tablespoon ((1 scoop)) | |
Packed brown sugar | 1/2 Cup (8 tbs) | |
Egg white | 1 Medium ((or ground flaxseed)) | |
Pumpkin pie spice | 1 Teaspoon | |
Baking soda | 1/2 Teaspoon | |
Baking powder | 1 Teaspoon | |
For the topping | ||
Egg white | 1 Medium | |
Swiss cheese | 2 Ounce ((The Laughing Cow Light Swiss)) | |
Sugar | 1 Tablespoon | |
Chocolate chips | 2 Tablespoon |
GETTING READY
1.Preheat the oven to 350 degrees F.
MAKING
2.FILLING: In a food processor put in all the ingredients of the “filling” and process till smooth and airy.
3.TOPPING: In a bowl add the egg white, sugar and cheese and beat till combined and airy.
4.In a baking dish arrange the graham crackers in a single layer. Pour the filling over it and spread evenly. Pour the topping o the filling and sprinkle the chips.
5.Bake for around 10 minutes. Remove from the oven and let it sit for a few minutes before slicing and serving.
SERVING
6.Serve the pie warm as dessert.
Serving size
Calories 306Calories from Fat 64
% Daily Value*
Total Fat 7 g10.8%
Saturated Fat 2 g10%
Trans Fat 0 g
Cholesterol
Sodium 313 mg13.04%
Total Carbohydrates 50 g16.7%
Dietary Fiber 5 g20%
Sugars 24 g
Protein 12 g24%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet