A fantastic alternative to roasted nuts, this versatile snack is great to serve alone, tossed in a salad, or used as a garnish for soup.

 Yield: About 1 ½ cups

Ingredients

15 ounce can chickpeas, rinsed and drained

¼ cup sunflower seed oil

1 teaspoon sea salt

1. Preheat the oven to 375°F.

2. Place the drained chickpeas on paper towels, pat them dry and place in a large bowl. Add the oil and salt, and toss the chickpeas until well coated.

3. Spread out the chickpeas on a baking sheet and bake for 15 to 20 minutes, or until browned and crunchy.

4. Serve warm or at room temperature.

CHANGE IT UP . . .

• For a spicy spark, add a few sprinkles of chili powder.
• Add ½ teaspoon garlic powder for a garlicky version.
• For salty-sweet taste, blend 1 tablespoon of honey with the oil, and sprinkle the coated chickpeas with cinnamon.

Recipe excerpted from The Ultimate Allergy-Free Snack Cookbook

by Judi and Shari Zucker, © 2012 (Square One Publishers)

Judi and Shari Zucker

The post Chickpea Crunchies appeared first on LA Yoga Magazine - Ayurveda & Health.

 Fennel gives this creamy dip a mild licorice taste, which appeals to many kids. Perfect with raw veggies, crackers, or rice cakes.

 Yield: About 3 cups

 ¼ cup extra-virgin olive oil

1 clove garlic, minced

1 large fennel bulb, halved lengthwise, cored, and roughly chopped (reserve fronds for garnish)

¼ cup water

15-ounce can white beans (Great Northern or cannellini), rinsed and drained

2 tablespoons lemon juice

1 teaspoon sea salt

¼ teaspoon black pepper

1. Heat the oil in a medium frying pan over medium-low heat. Add the garlic and sauté 1 to 2 minutes, or until it becomes fragrant and turns golden brown around the edges.

2. Remove the garlic with a slotted spoon and place in a food processor of blender. Set aside.

3. Add the fennel to the frying pan and place over medium heat. Stirring occasionally, cook the fennel about 5 minutes or until it browns slightly around the edges and begins to smell sweet.

4. Add the water to the pan, bring to a simmer, and cook the fennel about 5 minutes, or until the water evaporates and the fennel is soft.

5. Transfer the fennel to the food processor along with the white beans, lemon juice, salt, and pepper. Purée until smooth and velvety.

6. Transfer the dip to a serving bowl and garnish with some of the feathery fennel fronds. Serve immediately or refrigerate and serve chilled. Store in the refrigerator up to five days.

CHANGE IT UP . . .

For a change, try making this dip with chickpeas instead of white beans.

Recipe excerpted from The Ultimate Allergy-Free Snack Cookbook

By Judi and Shari Zucker, © 2012 (Square One Publishers)

Judi and Shari Zucker

The post Velvety White Bean Dip appeared first on LA Yoga Magazine - Ayurveda & Health.

by Judi and Shari Zucker

Although this recipe gives instructions for cutting these crackers into 1-inch squares, you can cut them into triangles, diamonds, or any shape you want. You can also use a cookie cutter to create other fun shapes like hearts of flowers. Kids love ’em!

Yield: About 20 crackers

½ cup sifted chickpea flour

2 tablespoons nutritional yeast

¼ teaspoon baking powder

¼ teaspoon sea salt

1/8 teaspoon turmeric

1 teaspoon extra-virgin olive oil

2-4 tablespoons water

1. Combine the flour, nutritional yeast, baking powder, sea salt, and turmeric in a medium bowl.

2. While stirring, add the oil to the flour mixture, then begin adding the water 1 tablespoon at a time until a dough forms that can hold together.

3. Knead the dough several times until smooth and firm. Shape into a ball, cover with plastic wrap, and let rest for 10 minutes.

4. Preheat the oven to 350°F. Lightly oil a baking sheet and set aside.

5. Divide the rested dough in half. Place one of the halves on a clean work surface that is dusted with chickpea flour. Flatten the dough a bit with the palm of your hand and sprinkle the top with flour.

6. Using a rolling pin that has been dusted with flour, roll out the dough to about ¼-inch thickness. With a sharp knife, cut the dough into 1-inch squares and arrange on the prepared baking sheet.

7. Repeat with the remaining dough.

8. Before baking, prick the tops of the squares with the tines of a fork to prevent them from blistering and bubbling up as they bake.

9. Bake for 15 – 20 minutes, or until the tops are golden brown. Remove from the oven and let the crackers cool on the sheet. As they cool, they will become crisp. (Test one after it cools. If it isn’t crisp, return the pan to the oven for a few more minutes.) Store in an airtight container up to a week.

Recipe excerpted from The Ultimate Allergy-Free Snack Cookbook

By Judi and Shari Zucker, © 2012 Square One Publishers

Judi and Shari Zucker

The post Chickpea Crackers appeared first on LA Yoga Magazine - Ayurveda & Health.