Start by melting the coconut oil in a large pan, then pour in the chickpea flour and start stirring on low heat.
While stirring, warm the dates in a separate pan on low heat so they melt easily when added to the chickpea flour and coconut oil mixture. Leave aside.
You will need to continuously stir the chickpea flour mixture for around 15 minutes until the mixture starts to thicken and you notice the colour change very slightly from yellow to orange/light brown. You can now add the warmed dates and stir them until they melt. The mixture need not be entirely smooth. Now add the oats, the pumpkin seeds, cinnamon and ginger powder, and stir everything together. Lay the mixture in a flat pan or baking tray and let it cool for 10-15 minutes before cutting into pieces and eating.
After their early breakfast on Saturday morning, Rudra and Ish were full of energy and finally settled on a puzzle with a few boyish quibbles here and there. I love to bake muffins or cookies on weekends when my nephews stay over. I opened up my laptop and was about to google healthy date cookies, when I had an idea. I tried something entirely new – an experiment with chickpea flour that turned out even better than I’d imagined.
Both of them had three or four each with a glass of milk and my sister has now asked me to make these weekly as a healthy snack on the go. Nothing could make me happier!
This is exactly what I’m trying to do – make Indian food super healthy and nutritious while maintaining, even enhancing the flavours with the natural sweetness of dates, using coconut oil instead of butter, and still keeping the base… in this case, of protein-rich and gluten-free chickpea flour.
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