Bakerella

Hi.  My name’s Emily….

….but today you can call me Bakerella. 

I was in a baking mood today with 4 recipes I wanted to create and/or try.  I didn’t get to all 4 of them, but I did manage 2 of them.  [Bakerella Round 2 soon??] And they turned out great!

Baked Italian Chickpeas

1 6oz can tomato paste
1 can chickpeas, rinsed and drained
1/4 tsp sea salt
1/4 tsp garlic powder
2 tsp Italian seasoning


Preheat oven to 350F.
Mix all ingredients together in a mixing bowl
Spread coated chickpeas into a single layer on a baking sheet (my baking sheet was topped with a silpat sheet)
Bake for approximately 35 minutes, tossing 1-2 times during cook time.  Bake until tomato coating is getting crispy, but not burnt.

I had no idea how yummy baked chickpeas would be.   I can’t wait to snack on these tomorrow and throw some on top of my lunch salad.

My other baking success was inspired by Tina’s Pumpkin Date Nut Bars, however, I altered the recipe by subbing a few ingredients.  They were a complete success!

Pumpkin Date Nut Bar  (inspired by Carrots’N'Cake)

makes 9 bars

1/4 cup canned pumpkin
1/2 cup whole wheat flour
1/4 cup raw sugar
1/4 tsp baking powder
1/4 tsp sea salt
1/4 tsp cinnamon
1/4 cup unsweetened apple sauce
1 egg
3/4 cup chopped dates
1/2 cup chopped pecans


Preheat oven to 350F.  Grease an 8 inch baking dish with pure olive oil spray.
Mix all ingredients together in a mixing bowl.
Spread mixture evenly in baking dish.
Bake for 25-30 minutes.
Let cool completely before cutting.

These bars are delicious, possibly my new favs…..I’ve already had 2 tonight.    And there’s one already packed for tomorrow’s afternoon snack.  Make these now and feed them to the kids too……1 veggie and 2 fruits [yes dates are a fruit] are in them.  Need I say more?

Enjoy!

Bakerella is off to bed….Night!