Lenses and Chickpeas

Hey my dear fellows,  how are you?

Recently, my days just don’t have enough hours for me to get to do everything I wanted to do. Or would have had to do. Anyways, here I am giving you a vital sign. At the advanced age of 22, I moved out. Well, I also moved in. Luckily. So the last couple of weeks were all about moving furniture, buying furniture and, most importantly, pretending to be an adult and to know what’s going on. This, in succession, made me spend a lot of money, basically. And then try to make money again, which left me pretty busy.

So after almost three weeks in the new apartment, you can really see what I assigned priority to. A little cupboard with exactly 21 different spices on it? Sure I have that! A wardrobe? Uhm, well… A desk? Who needs a desk when there is a sofa bed and a laptop?!

So while I am spending time with this virtual little bubble showering you with my daily struggles, I should actually be doing other stuff. But priorities, ya know…

And: I have a new camera which I am terribly in love with. It’s basically all I do at the moment: Carefully picking that beautiful thing up and taking pictures of everything and everyone not fast enough to do a runner. And it’s exactly why my days are too short and why I am skillfully ignoring my seminar paper and why my favourite curly-headed man only sees me in a static position, slightly bent, winking, with a huge black thing in front of my face, making click sounds. But now I’m back in familiar territory. With my sweet tooth whining. And my healthy and sporty part reasoning. That’s the result:

Mellow vegan and gluten-free orange-maple-brownies on chickpea-basis

075 (1)

ingredients:

  • 1 ,5 cups chickpeas
  • 3/4 cup coconut milk
  • 1 cup rice flour
  • 1/2 cup cashew butter
  • 1/2 cup maple syrup
  • 1/2 cup agave syrup
  • zest of 1 orange
  • 4 tablespoons raw cocoa powder

preparation:

  1. blend chickpeas and coconut milk, then put into a bowl
  2. add all the other ingredients and stir well
  3. preheat the oven on 200°, fill dough into a baking mould of about 25×25 cm and bake for 20 minutes
  4. enjoy with warm coconut-rice milk
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