Blueberry Garbanzo Biscuits
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 cups garbanzo beans, cooked (if canned, use 1 can)1 tbsp olive oil1 large egg1 tbsp honey1 tsp vanilla extract1 cup milk1 egg white.5 cup frozen blueberries.5 unsalted butter, divided into 12 pieces.1/4 tsp kosher salt
Rinse garbanzo beans in a strainer and dry off just a little bit on a paper towel. Put beans in a food processor and give them a good blitz, till beans have a fine crumble appearance. Add, while still blitzing, the following: olive oil, egg, honey, vanilla and 1/2 cup of milk. When all ingredients are combined remove batter to a bowl. Check the batters consistancy, it should be a little runny, use the rest of the milk to get desired consistancy. Whisk the egg white till you have soft peaks, fold egg whites into batter. Let sit for 5 minutes and pour into an ungreased 12 cup silicone cupcake sheet. Top with 3 to 4 blueberries, the bit of butter and a very small bit of kosher salt. Bake at 325 for 20 to 25 minutes. Tops should just be going golden.
Three of the biscuits equal a serving.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user CRAZYDOGLADYBO.
Three of the biscuits equal a serving.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user CRAZYDOGLADYBO.
Nutritional Info Amount Per Serving
- Calories: 241.1
- Total Fat: 7.5 g
- Cholesterol: 51.4 mg
- Sodium: 501.5 mg
- Total Carbs: 33.8 g
- Dietary Fiber: 5.2 g
- Protein: 10.0 g
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