Coconut Lime Roasted Chickpeas

It’s been one of those weeks that seems to crawl by at the speed of light – the days go quickly but I wake up expecting it to be Friday when the calendar says Tuesday.  I’ve been spending a lot of time at a desk due to my full-time job and the void that is photo editing so suffice it to say, my diet hasn’t been as stellar as I would like.

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My workday meals are  great since I pack all of my food in advance and dinner is also good.  My downfall is the time between when I come home from work and when I eat dinner. I get stuck in a snack rut of an apple + peanut butter or edamame since I like snacks that are protein rich, quick, and require little prep. On top of that, I usually can’t decide if I want something sweet, something salty, or something savory.  Yesterday I finally found something, other than salted chocolate, that solves that problem and fits my snack requirements.

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Enter roasted chickpeas. They’re not new, the blog world has been buzzing with them for awhile now.  They’re not fancy, after all, it’s just a humble legume.  But they are most definitely are amazing.  During a particular fit of indecisiveness (who am I kidding – I’m just incredibly indecisive all the time), I decided to change up my usual roasted chickpeas and give them a flavor boost.  Healthy coconut oil gives them a faint sweetness while lime juice and zest give them a bright, energizing flavor.  Give them a sprinkle of good sea salt and it’s salty, sweet, sour, crunchy bliss.

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Coconut Lime Roasted Chickpeas
Yield: depends on serving size

1 cup chickpeas, patted dry
2 Tbsp. fresh lime juice
1 Tbsp. coconut oil, melted
zest of one lime
sea salt

1. Preheat oven to 375Fand line a baking sheet with foil.
2. Using a paper towel, pat your chickpeas dry. In a medium bowl, toss chickpeas together with melted coconut oil, lime juice and lime zest. Spread evenly on your baking sheet.
3. Roast for 15-25 minutes – it’s a bit of range but I find that it really depends on your oven. Turn your baking sheet half way through and giving them a quick shake to move them around. Shake a few more times if you oven has hot spots.
4. Let cool and store in an airtight container.

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Lemon Lime Bars

Spring has finally arrived – I think.  I’m not sure – you never can tell in Virginia.  Spring sunshine, blooming flowers, and the site of dogwood blooms triggers my desire for all things lemon.  I have a serious lemon obsession love – it’s tart, refreshing, and taste like spring and summertime.

I love lemon bars and miss them terribly.  I haven’t had a lemon bar since going completely gluten-free and come to think of it, I haven’t had a really good lemon bar in a very long time. I’m rather particular about my lemon bars – I like them to be sweet, but not too sweet, tangy, tart, and a good balance between custard and crust.  I often find that lemon bars have far too much custard for my taste and that it is almost like solidified lemon pudding.

These lemon bars are different.

First off, they have lime. The lime is subtle – you don’t really taste it all that much but it adds a lovely brightness and sweetness to the bars.  I couldn’t decide whether I wanted lemon or lime bars – so I made a mix of both. I mean the whole lemon-lime thing works for Sprite right?

Second off, they do no have a lot of custard.  This was pure accident actually – I was aiming for a more conventional bar but should have double the custard recipe.  Instead, the custard forms a light layer on top and soaks into the crust, producing a moist and delicious bar. If you like just a little custard, these are perfect. If you like a more custardy, conventional lemon bar – feel free to double the custard!

These lemon limes bars make an excellent post-bbq dessert and are super fast to make.  These are definitely going to be making many appearances at summer shindigs.

Gluten-free Lemon Lime Bars

Yields: 1 9 x13 pan full of bars (approximately 12 bars)

Crust:

240 grams of almond meal/flour

4 Tbsp cold butter, cut into small cubes

1/4 cup of sugar

1/2 teaspoon vanilla

1. Preheat oven to 325F. Line baking pan with parchment paper, allow for some overhang.

2. In a food processor, pulse together almond meal and sugar.  Add in butter and process until it has the texture of wet sand. Alternatively, you can mix the sugar + almond meal together and cut in the butter by hand.

3. Add in vanilla and mix until combined.

4. Press crust into baking pan and make sure the crust is evenly spread.

5. Bake in the oven for 15 minutes or until slightly golden around the edges

Custard:

4 eggs

1/2 cup sugar

1 tablespoon of cornstarch (you may need up to 2 tablespoon)

1/2 teaspoon of baking powder

zest of 1 lemon

zest of 1 lime

juice of 2 limes

juice of 1 lemon *Juice should equal 1/3 cup

powdered sugar, for dusting

1. Whisk together eggs until thoroughly combined.  Add in the rest of the ingredients and whisk to combine.

Yeah, it is really that easy!

2. Once crust has come out of the oven, pour the custard over the crust and bake again for 15-20 minutes until crust is set. Be sure to not overbake!

3. Let cool completely and refrigerate or pop in the freezer until ready to serve.

4. Dust with powdered sugar and shovel into mouth.