Recipe: Appetizing Egg muffin peanut butter cookies and brown chana sprout salad

Egg muffin peanut butter cookies and brown chana sprout salad. Once blended slowly add in your flour mixture. Gently fold/stir with a fork or silicone bowl scraper. Combine all ingredients in a large bowl until blended. Incredibly easy and moist gluten-free and egg-free cookies bursting with peanut butter flavor Quick and Easy Peanut Butter Cookies Gluten-Free and Egg-Free This recipe is a small adaptation of one of my favorite peanut butter cookie recipes , one that happens to be flourless and egg-free and contains only four ingredients. Chewy Chickpea and Peanut Butter Cookies.

Food blogger, Recipe Developer, Food Stylist and Photographer currently living the slow life in Cape Town, South Africa. I love to share easy and delicious recipes the whole family would enjoy. In a large mixing bowl, combine the peanut butter with the sugar and coconut oil. You can cook Egg muffin peanut butter cookies and brown chana sprout salad using 20 ingredients and 3 steps. Here is how you cook that.

Ingredients of Egg muffin peanut butter cookies and brown chana sprout salad

1. You need of For egg muffin.
2. You need 1 of egg.
3. It's 1 teaspoon of capsicum chopped.
4. Prepare 1 teaspoon of carrot grated.
5. It's 1 teaspoon of onion chopped.
6. Prepare 1 of green chilli.
7. Prepare to taste of Salt and pepper.
8. You need 1 teaspoon of mayonnaise.
9. It's of For salad.
10. You need 3 tablespoons of sprouts.
11. Prepare 1/2 cup of chopped onions.
12. Prepare 3 tablespoons of capsicum.
13. It's 3 tablespoons of carrot grated.
14. It's 3 tablespoons of chopped cucumber.
15. Prepare of For peanut butter cookies.
16. Prepare 1/2 cup of peanut butter.
17. You need 1/4 cup of honey.
18. Prepare 1/4 cup of ghee.
19. You need 1 cup of wheat flour.
20. Prepare 3 tablespoons of brown chana.

Use an electric mixer or a large spoon to mix until well combined. Simply combine the peanut butter, coconut sugar, almond milk and vanilla essence together with a hand held electric mixer until creamy. Add the chickpea flour, bicarb, salt and cinnamon and mix well with your hands until all the ingredients are combined. Drain water completely and tie them in a clean damp cotton cloth or paper towel ( i used cheese cloth).

Egg muffin peanut butter cookies and brown chana sprout salad instructions

1. For egg muffin: Mix all the veggies with salt pepper and mayonnaise first then beat an egg with salt and pepper and keep. Now grease a silicon mould and pour half beaten egg in one mould and the other half in the other mould. Now spoon in the veggies mixture and bake for 15 mins in preheated oven at 180 degrees..
2. For salad : Pressure cook the sprouts and chanathen add salt to it and boil it for five mins with very little water. Now add chopped capsicum onions carrot and cucumber and salt and mix well. Lastly add lime juice and mix well, serve after 15 mins the lime juice will marinate all the ingredients and taste good..
3. For peanut butter first melt the peanut and honey for 15 seconds I a microwave safe bowl then add in the wheat flour and mix well. Now slowly incorporate the ghee into it and make a soft dough.Make balls and flatten it then with a fork make cross mark.Now preheat the oven for 10 mins on 180 degrees and bake the cookies for 15 to 20 mins. Once done let it cool then serve soft cookies are ready..

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