The addition of cardamom gives a nice flavour to these "healthy" and delicious muffins.
1 3/4 cup | chickpeas/garbanzo beans (canned), drained and rinsed | 440 mL | |
2 tbsp | lemon juice, freshly squeezed | 3/4 lemon | |
3 tbsp | orange juice, freshly squeezed, and zest | 1/2 orange | |
1/4 cup | canola oil | 65 mL | |
1/2 cup | sugar | 110 g | |
2 | eggs size large | ||
1/2 cup | quinoa flour, sifted | 90 g | |
2 tsp | baking powder | 5 g | |
1/8 tsp | salt | 0.4 g | |
3 | cardamom pods | 1 g | |
1/3 cup | almond meal | 35 g |
A blender or food processor will be very useful to purée the chickpeas.
per 1 serving (80 g)
Amount % Daily Value |
Calories 180 |
Fat 8 g 13 % |
Saturated
0.8 g
5 % |
Cholesterol 30 mg |
Sodium 140 mg 6 % |
Carbohydrate 24 g 8 % |
Fibre 2 g 10 % |
Sugars 9 g |
Net Carbs 22 g |
Protein 5 g |
Vitamin A 1 % |
Vitamin C 8 % |
Calcium 5 % |
Iron 10 % |
Food Group | Exchanges |
---|---|
Starches | ½ |
Fruits | 0 |
Meat and Alternatives | ½ |
Fats | 1 ½ |
Other Foods | ½ |
I am subscribed to the low fodmap recipes. This recipe contains both ALMONDS and CHICKPEAS, both falling under "High Fodmaps".
Hi folktronic, almonds and canned chickpeas fall into the "Medium FODMAP" and not into the "High" category. The quantities used in this recipe make it safe and "Low FODMAP".