Recipe: Unique and fun options to try on Ice-cream Sandwich Day
As I'm constantly on the journey to reduce sugar, I've been sent down some very strange healthy-rabbit holes. One recent adventure that I found both odd, fun and delicious was the fact that you can actually make a sweet meringue out of chickpea brine. That's right folks, save the brine!
Now, I'm used to saving pickle juice and adding my own fresh veggies. I am used to saving the jars and even keeping the fruit juices from canned fruit to make pudding or smoothies. However, I had never heard of saving the juice in your garbanzo/chickpea can and I grieved at all the times I've just let this run down the sink drain. Instead of wasting it, just add your favorite type of sugar and whisk until you see the famous peaks of a good meringue (add a pinch of tartar).
RECIPE for Chickpea Meringue
I like to use honey instead of sugar and rarely even have white, bleached, granulated sugar in the house anymore. Molasses, honey and raw can sugar can be used for almost any baking purpose and honey (especially local) is so much better for you! So, with a dab of honey, chickpea juice and tartar I whisk up some fluffy sweetness and add a drop of cardamon. If you put this between to cookies, graham crackers or even whole wheat waffles and freeze, wahlah! Ice-cream sandwiches that aren't so unhealthy you'll freak (or have kids bouncing off the walls).
I also love to use greek yogurt instead of ice-cream or experiment with ways to make the dessert options less sugary but just as delicious! Have you ever tried salty and buttery CUB/RITZ crackers between a thin layer of homemade icing? Holy moly...
You can also pipe the Meringue onto a cookie sheet, bake and keep as healthy, airy sweets to have on hand for those sugar cravings! I add dark chocolate mini-morsels sometimes if I'm feeling wild but zest from your favorite fruit, coconut shavings and even seeds can make a great, crunchy, addition!
Now, I'm used to saving pickle juice and adding my own fresh veggies. I am used to saving the jars and even keeping the fruit juices from canned fruit to make pudding or smoothies. However, I had never heard of saving the juice in your garbanzo/chickpea can and I grieved at all the times I've just let this run down the sink drain. Instead of wasting it, just add your favorite type of sugar and whisk until you see the famous peaks of a good meringue (add a pinch of tartar).
RECIPE for Chickpea Meringue
I like to use honey instead of sugar and rarely even have white, bleached, granulated sugar in the house anymore. Molasses, honey and raw can sugar can be used for almost any baking purpose and honey (especially local) is so much better for you! So, with a dab of honey, chickpea juice and tartar I whisk up some fluffy sweetness and add a drop of cardamon. If you put this between to cookies, graham crackers or even whole wheat waffles and freeze, wahlah! Ice-cream sandwiches that aren't so unhealthy you'll freak (or have kids bouncing off the walls).
I also love to use greek yogurt instead of ice-cream or experiment with ways to make the dessert options less sugary but just as delicious! Have you ever tried salty and buttery CUB/RITZ crackers between a thin layer of homemade icing? Holy moly...
You can also pipe the Meringue onto a cookie sheet, bake and keep as healthy, airy sweets to have on hand for those sugar cravings! I add dark chocolate mini-morsels sometimes if I'm feeling wild but zest from your favorite fruit, coconut shavings and even seeds can make a great, crunchy, addition!
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