3 Creative Ways to Eat Chickie Dough!

If you haven’t already heard, Karmel Walters and I are the RD duo behind Edmonton’s fav cookie dough hummus – Chickie Dough. The use of pulses in desserts and baked goods was NOT main stream by any means 2.5 years ago when Chickie Dough made it’s debut, but things are changing quickly (in large part due to WHO naming 2016 the International Year of Pulses). We have definitely gotten our fair share of crazy looks over the years as we ask if people would “like to try our cookie dough flavoured hummus.” But the way their eyes light up when they try it for the first time and realize it is actually ridiculously delicious make’s our job so much fun!

One of the MOST common questions I get is – how do you eat it? So, I thought it would be fun to do a quick blog highlighting three ways to eat Chickie Dough other than using it as a dip.

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Chickie Dough Toast – those of you who have read a food blog or scrolled through Instagram in the last year know that toast is “so hot right now”. I’ve completely jumped on the bandwagon and I think Chickie Dough toast is just about the most decadent (but still nutritious) thing I’ve ever tasted. The best combo, in my personal opinion, is Chocolate Chip Chickie Dough with fresh strawberries on a grainy whole wheat bread. But honestly, the combinations are endless!

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Chickie Dough Ants on a Log – now this one is something that I tell people to try all the time, but I have this strange feeling that no one ever does. You really should. Seriously. Peanut Chickie Dough is the flavor with the least amount of sugar, making it extremely versatile and the PERFECT filling for crisp celery. It makes for a super light, but satisfying snack after work or a guilt free treat after dinner when you are trying to curb your sweet tooth.

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Chickie Dough Parfait – so I don’t know about you, but I’m ridiculously excited for pumpkin spice season!!! I’m not sure I ever liked pumpkin spice anything before we started making Pumpkin Spice Chickie Dough, but now…I have fully converted. The Chickie Dough Parfait was inspired by the uncanny resemblance between pumpkin pie and Pumpkin Spice Chickie Dough. This baby is the equally as tasty, way less fattening cousin of pumpkin pie, topped off with fat free cool whip and crushed up graham wafers.

What is your favorite way to eat Chickie Dough?? Leave a comment below – I would LOVE to hear from you.

 

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Grilled Pineapple with Aquafaba Whipped Cream and Candied Chickpeas

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I’m not sure if you’ve heard, but chickpea water (aka aquafaba) is taking over the vegan food world! It works as an egg substitute and you can now make dozens of things vegan, that previously could not be made vegan – or at least not very well. Mayo, meringue, pavlova, mousse, nougat, macarons, and of course whipped cream 🙂 Though I’m not a vegan, I am a chickpea-a-holic and I love the idea of getting to use them in yet another way.

This dessert uses chickpeas two ways – the water is made into whipped cream and the chickpeas are roasted and candied (and seriously addictive!). Load this on top of grilled pineapple and you have the PERFECT summer treat.

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Ingredients:

Grilled Pineapple
– 1 fresh pineapple, peeled and sliced
– 1 tbsp lemon juice
– 1 tbsp cinnamon
– 1 tbsp brown sugar

Whipped Cream
– the water from 1 can of chickpeas
– 1/2 tbsp of vanilla extract
– 5 tbsp powdered sugar

Candied Chickpeas
– 1 can chickpeas, drained and rinsed
– 1/2 tbsp oil
– 1 tbsp cinnamon
– 1 tbsp maple syrup
– 1 tbsp brown sugar

Instructions:

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– Preheat the oven to 400 degrees F and line baking sheet with parchment paper.
– Spread chickpeas onto a drying cloth and pat dry with another drying cloth or paper towel.
– Put dried chickpeas onto the baking sheet and bake for 20 minutes.
– Combine oil, 1 tbsp cinnamon, maple syrup and brown sugar in a medium bowl.
– After 20 minutes, toss the chickpeas into the cinnamon mixture to coat.
– Spread chickpeas back onto the baking sheet and put it back into the oven for 25 minutes.
– Turn off the oven and open the oven door and allow the chickpeas to cool – this makes them nice and crunchy!

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Whipped Cream
– Combine the chickpea water and vanilla in a mixer.
– Mix on high until stiff peaks form.
– Add icing sugar and mix on high until combined.
– Transfer to the refrigerator to chill.

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– Ask your husband to turn on the BBQ (just kidding – but actually…)
– Combine cinnamon, lemon juice, and brown sugar.
– Brush pineapple slices with cinnamon mixture.
– Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.
– Top pineapple with whipped cream and candied chickpeas.- Dig in!

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Almond Roca Chickpea Muffins

So I’ve had quite the weekend….Thursday evening I had my second playoff game (I play in an old ladies ringette league) and we were playing the first place team. We’ve played this team two to three times previously and we generally lose by about ten goals. In some weird twist of fate we were tied 4-4 at the end of the 2nd period (we only play two periods in ringette). With 15 seconds left in overtime, I was racing down the ice towards the ring, circling around the net and I caught an edge and went shoulder first into the boards. As I was skating back to the bench I noticed a bone sticking out of the top of my shoulder that doesn’t usually do so. My first thought was dislocated shoulder. Luckily, my mom and my husband were watching the game and they quickly shuttled me to the emergency department. I made it into a room quickly….apparently the crying and hyperventilation speeds things up a little. Long story short, I have a Grade 4 AC (clavicle) dislocation. Which means I can no longer dress myself, brush my teeth properly or effectively wash my hair. So in other words I had a team of people help bake, photograph and blog about these unbelievable muffins (Big shout out to:  Sam, Steph, Karly, my husband and my mom). And in case you are wondering, we won in a shoot out (that makes the injury slightly more bearable).

Now let’s talk about these amazing muffins. Our Chickie Dough feature flavor this month was Almond Roca and I had a slight obsession with it, which is why I wanted to immortalize them in a muffin. These muffins are special for a few reasons: they are made with chickpeas, have a combo of oil, avocado and greek yogurt as the fat source and they taste totally indulgent and fudgy. I’ve tried making these with splenda and brown sugar and the version with brown sugar are a thousand times better, so I wouldn’t suggest subbing this ingredient out. And here we go.

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Ingredients:

1 can of chickpeas (drained and rinsed)
2 eggs
1/4 cup canola oil
1/4 cup plain greek yogurt
1/2 avocado
3/4 teaspoon almond extract
1/2 cup almond flour
1/2 cup whole wheat flour
1/2 cup brown sugar
2 teaspoons baking powder
1/3 cup cocoa powder
1/4 cup skor bits
Chopped almonds

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Instructions:

  • Preheat the oven to 325 degrees F. and prepare your muffin tin.
  • Add the first 6 ingredients into a blender or food processor and mix until smooth.
  • In a separate bowl, combine the next 5 ingredients.
  • Add the wet ingredients into the dry ingredients and mix well (I used my mixer for this step).
  • Add the skor bits and mix to combine.
  • Scoop batter evenly into muffin tin and top with chopped almonds (my almonds were pre-roasted).
  • Bake muffins for 35 minutes or until knife comes out clean.

Enjoy!

Makes 12 Muffins
Nutrition Facts (1 Muffin): 190 calories, 8 grams fat, 1 gram saturated fat, 0.1 gram trans fat, 32 mg cholesterol, 157 mg sodium, 26 grams carbs, 3 grams fibre, 10 grams sugar, 6 grams protein.

Chickie Dough?!

As some of you may know Karmel and I have recently embarked on a business venture. With little to no business expertise and a recipe for Cookie Dough Hummus we decided that we were more than capable of running a business after watching Shark Tank on a Saturday afternoon. Who wouldn’t buy a delicious and nutritious treat from two Registered Dietitians, right? And so Chickie Dough was born. Chickie Dough is chickpea based dip that rivals the comfort and flavor of your favorite cookie dough but with the impressive nutritional value of hummus. Being high in fibre and protein, as well as, low in fat and sugar makes this an ideal alternative to typical dessert dips that are laden with butter, cream cheese, and sugar. There are three flavors  – Chocolate Chip, Peanut, and Trail Mix – with a feature flavor each week such as Monster Cookie and Chocolate Mini Egg. Chickie Dough is great for dipping with graham crackers, fresh or dried fruit, and pretzels. You can find us at the City Market Downtown inside City Hall for the next two weeks and then we will be moving outdoors at the 104 Street Market as of the May long weekend. Hope to see everyone out supporting local food in Edmonton!

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