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‘Bright, with marbled cilantro greens throughout baked to an outer
shell crunch patties. Powder Spice 'Curry Bay' (Link) Chickpeas and Oat flour. A tasty spin on the typical Chickpea patty, perfectly sized for allocated starchy carb timing without gluten/wheat or having added sodium. Baked not fried, Patties have never tasted better :D Served up with Juicy Jar 'Cue Cell Spin Detox' (Link) and a few sliced up cucumbers, sprinkled with cracked peppercorns. Don't forget there’s more post Links at the end of this creation. Enjoy :D'
From Chapter 03 Legume Starchfit (C) (P) Link
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... What I Used;
Yoghurt ‘Greek’
(Link)
Canned
Chickpeas
Egg
Extra Virgin
Olive Oil
Extra Virgin
Coconut Oil spray
Oat flour
(Link Coming)
Celery
Cilantro
(Coriander)
Toasted
Garlic flakes
Powder Spice
'Curry Bay' (Link)
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| ... Shred up Cilantro and Celery (Leaves n all) Open a 2kg can of chickpeas and add to a blender with yoghurt and oil |
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... Whisk up
egg separately
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... Add to
blender mix and blend all together Add mix to a bowl and mix in Cilantro with
toasted Garlic flakes and the Curry Powder. Mix in a little of the flour to
make more dense
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... Turn on
the oven and pull out non-stick muffin trays, coating with Extra virgin Coconut
Oil. Spoon around 2 tablespoons per doughnut cup. Bake 30 minutes. Serve up
with Juicy Jar 'Cue Cell Spin Detox' (Link) and slices of Celery
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... Thank-you, Don't forget to follow and Share.
Some More Post Links Below; |
 Coming |
Coming |
Coming |
