Who says meatballs have to have meat? After being roasted in the oven, the eggplant takes on a meaty, hearty flavor that is an excellent foundation for “meatballs.” In addition, I flavor them with the traditional basil, garlic, and bread crumbs (whole wheat, in this case). I do have one other unusual twist up my sleeve, though: I add some smashed white beans for texture and an extra boost of protein. Pair these meatballs with your favorite marinara sauce and I bet no one will even know the difference!
These are my husband’s favorite chocolate cookies. They are fudgy and decadent, and no one would ever guess that there are chickpeas (!) in the dough. The chickpeas replace both flour and eggs, making this a fantastic gluten-free dessert option. Add 2 tablespoons of flour to give these a cakelike texture.
Cupcake Recipe: Preheat oven to 350° F. Whisk flour, baking powder, baking soda, and 1 teaspoon cinnamon in a bowl. Beat ¾ cup butter and ⅔ cup sugar in a large bowl until light and fluffy. Beat in eggs and yogurt until blended. Alternately fold in flour mixture and apple butter, beginning and ending with flour. Fold in the chopped apples. Fill cupcake liners ¾ full. Bake for 25-30 minutes or until cupcakes bounce back when touched.
