~Bliss Ball Bowls! Healthy and delicious!
Happy New Year (and all that jazz). I hope your Holiday season was filled with family, fun, joy and beautiful baking. We certainly have had an abundance of food at our house and we are all feeling the over-full effect! The new year is a perfect time to think about health (I mean really have you SEEN all the weight loss/plan/shake ads that come on the TV and social media at this time of year?) and the recipe I have for you today is so deliciously healthy it makes me want to weep.
I wanted to post this earlier for you and I’m sorry I didn’t post it a couple of days ago, or the week before, or the month before……..Ok, I have to fess up that when I look back I haven’t posted an actual recipe for more than 5 months! 5 months?! Really?! Yes, it’s true. See, I just haven’t been feeling very witty, but really feeling pretty $h**ty. I just haven’t had the spark or sparkle to post. But that doesn’t mean I haven’t been baking up a storm as I’ve been baking for work and also for Talby’s Ice Cream in Hamilton which features a whole cabinet of GF goodies as well as a cabinet of awesome ice cream and another full of allergy free/dairy free varieties. I’ve been baking the same items on rotation which is one of the reasons I haven’t felt like posting them. I have already posted dozens of brownies J
Anyway, I actually wasn’t planning on posting at all but a couple of things happened:
- I let my site lapse and then couldn’t access my own recipes so I fixed up the hosting and voila I’m able to access everything; and
- I was making these for the (ex) Dancing Daughter and myself and just had to share them. I clearly am not in the sharing zone because I didn’t have a camera battery charged up (still can’t find the charger) and have poor phone photos!
These are so good that I’ve already made them a second time and they are the perfect accompaniment to a bowl of roasted veggies, zucchini noodles, or even on a flatbread for a felafel. The bliss bowl of all roasted veggies combined with these bliss balls, ricotta or spinach dip was a winner at my house for taste and a winner in my book for ease and nutrition!
Chickpea Bliss Balls ~ yields 9
350 grams drained and rinsed canned chickpeas (I like Val Verde the best)
1 large bunch of green leafy herbs (I used parsley but spinach or coriander are suitable)
1 Tbls olive oil or apple puree
Generous grind of salt
2 Tbls gluten free flour
Squeeze of lemon juice (optional)
Preheat the oven to 190o. Pulse all ingredients except flour in a food processor until combined. (I had to do in batches and then combine since my large food processor blade is missing).
Stir in the flour – just one tablespoon at a time, until it’s just dry enough to handle.
Form into 9 balls and bake for 20-23 minutes.
Remove from oven
Serve in a bliss bowl of veggies or refrigerate for a few days or freeze any leftovers
PS – yes we had leftovers AND I’ve just made them again!
- 350 grams drained and rinsed canned chickpeas (I like Val Verde the best)
- 1 large bunch of green leafy herbs (I used parsley but spinach or coriander are suitable)
- 1 Tbls olive oil or apple puree
- Generous grind of salt
- 2 Tbls gluten free flour
- Squeeze of lemon juice (optional)
- Preheat the oven to 190o. Pulse all ingredients except flour in a food processor until combined. (I had to do in batches and then combine since my large food processor blade is missing).
- Stir in the flour - just one tablespoon at a time, until it's just dry enough to handle. Form into 9 balls and bake for 20-23 minutes. Remove from oven
- Serve in a bliss bowl of veggies or refrigerate for a few days or freeze any leftovers