I made it to celebrate completing the end of semester exam for what is supposedly “the hardest subject you will ever do in undergrad”. I reduced the amount of honey and chucked some cacao nibs on top to add another dimension to the texture and it really was a rewarding treat. It’s just a shame that the rest of the afternoon was spent stuck behind a desk, looking at course material.
The weekend separating the two week exam block was also marked by procrasti-cooking. Given the choice between immunology study and a deep dish cookie pie, it wasn’t exactly difficult…
I managed to get two of these little guys out of the recipe below, each about 15cm in diameter (I halved the original recipe) . The best part about them is that they’re gluten-, dairy- and sugar-free!! Which is probably a good thing, considering how much Dad and I decided to leave Mum for when she returned from work.
Cookie Dough Pie (adapted from Chocolate-Covered Katie)
1 can chickpeas, rinsed and drained (250g)
½ cup quick oats
1/8-¼ cup mashed banana (depending on how gooey and banana-y you like it!)
1 tsp pure vanilla extract
¼ tsp baking soda
1 tsp baking powder
¼ tsp salt
½ cup honey
½ cup chocolate chips
1. Preheat an oven to 180˚C
2. Blend the first 8 ingredients (everything except the chocolate chips) in a food processor until very smooth.
3. Mix the chocolate chips into the batter.
4. Pour the batter in two greased mini springform pans (although I used baking paper) and bake in the oven for about 40 minutes.
5. Remove from the oven and let stand for 10 minutes before removing the cakes from the pans.
I’ll be right back with the news on our balcony beehive. In the meantime, take a look at the latest that’s been happening in permaculture in a little pocket of the Gold Coast, Queensland.