
The addition of cardamom gives a nice flavour to these "healthy" and delicious muffins.
??? | chickpeas/garbanzo beans (canned), drained and rinsed | ??? | |
??? | lemon juice, freshly squeezed | ??? | |
??? | orange juice, freshly squeezed, and zest | ??? | |
??? | canola oil | ??? | |
??? | sugar | ??? | |
??? | eggs size large | ??? | |
??? | quinoa flour, sifted | ??? | |
??? | baking powder | ??? | |
??? | salt | ??? | |
??? | cardamom pods | ??? | |
??? | almond meal | ??? |
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 |
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".
I am subscribed to the low fodmap recipes. This recipe contains both ALMONDS and CHICKPEAS, both falling under "High Fodmaps".