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up to all sorts

It’s been so great discovering this little world of healthy food enthusiasts… it’s really inspired my kitchen creations.  I used to get in a lot of ‘food ruts’ – eating the same sort of things day in, day out.

BORING.

Nowadays, I get so excited to create new recipes, or try other blogger’s recipes.

Actually, reading blogs of any description has really got my creativity cranking.  I’m having so much fun just making STUFF.  For some reason, I have a lot more focus these days.  Maybe it’s because the time I have to get a little project completed is usually pretty short.  Either when Misty’s sleeping or after dinner is about it… not like ‘back in the day’ before child where I just had too much time on my hands to know what to do with.

I made this washable snack bag as I am so sick of using plastic snap lock bags for Misty’s snacks when we are out and about.  So much plastic.  This is great as it is a light vinyl-you can wipe it out, or chuck it through the washing machine.

I can’t help defacing things, even with a sewing machine.  Angry apple.

I’m always wanting new and different non dairy milk ideas… I’ve made home made almond, coconut and brown rice milks.  They were all good, but not great if you know what I mean.  Store bought almond milk is not that flash here down under, and it’s super expensive so not really worth it.  Home made coconut milk is good for cooking, but not so tasty in coffee or tea (which I drink a LOT of).  I actually mix my home made coconut milk with Dr Bronner’s amazing soap and use it as shampoo.  It really is wicked knickers stuff.

I stumbled across the idea of tahini milk while reading Gena’s blog.  Awesome.  Tahini is one of my favourite things, and I love mixing it into soy milk with a touch of agave and cinnamon already.  I whipped up the recipe and it was love at first sip.  Great on it’s own, or over cereal.

I had about a half cup of this recipe left over (the barley)  I chucked it in the freezer, not wanting to waste it.  After returning from Sydney to an empty fridge, I pulled it out to feed my hungry beast.  I was being a lazy Mama and didn’t want to spoon feed it to Misty, and was bored so I decided to bake it into something.

Baked Barley Fridge Scrape:

  • 1/2C this recipe
  • 1T ground flax seed mixed with 3T water to make a flax egg
  • 1/8t baking soda
  • 1/16t baking powder
  • 5t coconut flour (I reckon chickpea flour would work well too, the texture might be a little different, but would be good)
  1. Combine all ingredients.
  2. Spoon into a lined baking tray (a mini muffin pan would be great but I don’t have one, so I used a tiny loaf pan – 10cm in length)
  3. Bake for 30 minutes at 170 degrees C.
  4. Turn off oven, take the bake out of the pan and flip onto a cooling rack upside down.
  5. Put back into oven (which is turned off) and let the bottom dry out a bit until the oven had cooled down completely.

Seemed to go down a treat.  Fruit, flaxy and easy to hang on to – no Mama spoony needed.

Anything new/creative/fun you’ve made or discovered recently?

fruit overload

I eat a lot of fruit.  A lot.  Perhaps a little too much?  How much is too much?  I don’t care, I love the stuff.  Today I had an apple, a pear, 2 bananas, 6 prunes, and sculled a bunch of the fruity beverage featured below.  That’s a pretty normal fruit day.  Viper hardly ever eats fruit.  I don’t get it; I don’t feel right if I don’t get in at least a couple pieces of fresh fruit a day.  Misty is working on a couple of chompers at the moment, so apart from the grizzlies, he is off his usual solid fare.  Bring on the smoothies – he is guzzling back a tasty combo of banana, pineapple and coconut milk as I type.  Chunks of frozen watermelon seems to be helping those sore gums too.

My thing is pineapple at the minute.  Oh yes, we have entered the pineapple-kick territory.  As the pattern goes with my fruit consumption, I tend to go too hard, too fast.  I get excited and go overboard.  With pineapple in particular, this can have horrible results.  Enter the sliced and diced mouth and tongue.  Those tasty fibres are sharp.  I have found blending it up helps this problem, and opens up a new world for pineapple creativity without the bleeding mouth.

I made this for Misty and me the other day… and am now looking at other ways to use up copious amounts of pineapple juice and puree I have hanging around.

The beauty of these recipes are that canned pineapple if just fine to use if you don’t have access to tropical fruit as I do… just try to use the varieties that don’t contain added sugar.

 Photo from week in Sydney… this was at an amazing water front cafe called the Boathouse at Palm Beach (for those in the know, near where ‘Home and Away’ is filmed.  No, I didn’t run into Alf… ‘stone the flamin’ crows!)

Use for Juice:

Pineapple and Mint Kombucha

I’m totally digging home brew Kombucha… so delicious and ridiculously easy once you have the appropriate fungi.  Thanks to Kaitlyn from The Tie Dye Files for the how-to guide.

  • 1/2C pineapple juice
  • 2t lime juice
  • 1 litre of brewed Kombucha
  • Handful fresh mint
Combine all ingredients and store in the fridge.

Purpose for Puree:

Pineapple Fluff Sprinkle

I use this sprinkle to add texture to things like tofu pudding, yoghurt, ice cream or oatmeal/cereal combos.  Love the crunch of buckwheat, and the coconut flour is so good when it soaks into any kind of liquid.  You could use any kind of fruit puree if pineapple is not your thing – apple, mango, peach, pear, apricot.  All good.

  • Pineapple puree (225g pineapple blended with 1/4C water)
  • 1C raw buckwheat groats
  • 1/2C coconut flour
  • 1/4t sea salt
  • 2t coconut oil, melted
  • 1-2T liquid sweetener, depending on your sweetie preference (I used apple juice syrup concentrate –  agave, rice syrup, even maple would all be fine)

Combine all ingredients, either place in a dehydrator or do what I did and spread on a lined baking tray for 1 hour at 120 degrees C.  Lower to 100 degrees C for another 30 minutes.  Turn off oven, leaving tray inside until it has cooled down completely.

Pineapple Fluff Sprinkle with toasted pepitas and Green Monster Tofu Pudding (recipe coming).  Crap picture as this was a night time snack, and there is no light.

Fruit consumption?  Big, non existent or in between?  Fresh/dried/canned frozen?  Fruity thoughts?

sorta socca, and less sleep

My favourite thing in the world used to be sleeping.  I would literally go to bed at about 7pm every night, and snooze my way through to at least 7 in the morning.  I would get up, eat my breakfast, and if it was the weekend, I would sometimes go back to bed for a mid morning nap (because I must have been exhausted).
Maybe this should be the subject for a DMC? (no, not Devastating Mic Control, gotta love Run DMC) but a Deep and Meaningful Chat.  With Misty’s first birthday only a few days away, I have been doing a bit (ok, a lot) of reflection on the past 12 months, and how much I have grown and changed.
These days, I don’t need as much sleep (I’m getting to bed by 10pm, and getting up at 4am!) maybe I’ve just adjusted to the broken sleep –  getting up and down, and up and down throughout the night – either to sooth Misty or just to check (can’t resist, sleeping babes are just too cute).  Or maybe I don’t want to sleep as much any more – I’ve got a reason to be awake.  I actually got to bed excited about waking up.  I haven’t felt like this since I was probably 7 years old.  I’ll tell you something, Misty is the best anti-depressant I’ve ever come across – sleeping just isn’t as tempting any more, I’d rather be hanging with Misty than sleeping my life away.
Wish I could snooze somewhere this groovy.
Anyway, enough emotional stuff – this was one of those ‘panic’ meals.  Driving home after an afternoon out and about, knowing that Misty would be wanting feeding and watering pretty close to quick smart as soon as we got in the door.  Nothing prepared.  Bad, bad Mama.
The usual equation went through my head – what do I have in the fridge/pantry that I can combine that involves fat, protein and carbs easily and quickly?
What will Misty actually eat?
This sorta-socca turned out really well for a 2 second-throw-together-on-a-whim meal.  Misty ate two and a half by himself, and I sampled the remaining half for quality purposes.  You could easily sneak in vegetables to the mix; the cheese helps everything stick together, and it gets all delicious and crispy like.  They actually reminded me of a parmesan wafer in a way, albeit much thicker and heartier.  Awesome for using up those last little dregs of cooked grains you have hanging around – rice, millet, quinoa, whatever you have.  Go on, scrape that fridge.   What I would give to scrape a fridge like this: (Is it weird I have fridge fantasies?)
Sorta-Socca:
(Gluten, soy, egg, nut free.  Could be made vegan by subbing in vegan cheese and using oil)
  • 1/4C cooked grain (I used barley)
  • 1/4C chickpea flour
  • 1/4C grated cheese (I used mozzarella)
  • 3T water
  • 1t olive oil/melted butter
  • Pinch of sea salt
  • Black pepper
  • 1/2t mixed dried herbs
  • Butter/oil for pan
Mix all ingredients together.  Set aside for 15 minutes.
Heat some butter or oil in a pan.  I got 3 medium sized socca from the mix – I cooked each one individually, making sure as I spooned the batter into the pan, I spread it out thinly.
Cook for a few minutes each side, squishing down with the back of the spatula to help flatten and crisp up…. it’s also fun to watch the cheese bubble up and ooze.
Cool before serving for the little ones that could burn themselves.  I burnt myself. I highly recommend serving with a touch of Vegemite (or Marmite for Lindsay and Heather of course)
X marks the spot.  A spot of deliciousness.

vegan eggplant pesto (presto, chango)

If you think I’m bad with going off on tangents when I write – you should see me in the kitchen.  I begin with a recipe to try, or an idea of a certain dish that I would like to prepare.  I always end up getting distracted by some new ingredient or stroke of genius (yeah, right)  half way through.  The resulting dish is about as far away from the original idea as you can get without being arrested (that makes no sense whatsoever, similar to my style of cooking).

It all started with a few skinny eggplants I bought for some reason.  I don’t know what I was thinking of doing with them, but they were pretty and purple so I bought them.  Fast forward to lunch today, and I knew I had to use these beautiful, albeit annoying fridge dwellers.  I chucked them in a hot oven, not really thinking it through, and this happened:

It seriously exploded in there.  It looks kind of like a squid trying to escape.  I find the insides of eggplants quite unnerving.

Due to the slightly creepy appearance of the insides, I decided to blend them up, thus banishing all thoughts of giant squid tendrils flapping around in my belly. Doing what I do best, I proceeded to scrape out the fridge and dump it into my blender along with the eggplant.  I found some abandoned roast pepper strips (thanks Viper) a little plastic bag of herbs my girlfriend stole for me from another friends garden, some garlic and sad looking lemon wedges.  A few dashes of seasoning, and a new delight was born.  It’s kind of in between hummus, baba ganoush  and pesto – really it just reminded me of a pesto because of the basil.

Vegan Eggplant Pesto

(Vegan, gluten free, nut free, soy free)

  • 1C roasted eggplant
  • 1/2 roasted red pepper
  • 1t lemon juice
  • 1 clove of garlic
  • 2 1/2T nutritional yeast
  • 1/4t balsamic vinegar
  • Big handful of fresh basil leaves
  • A few sprigs of fresh sage
  • Salt and black pepper to taste
Speaking of tangents…
I think this egg either has some type of vegan message, or is telling you guys to go check out some awesome food funnies at Fork and Beans – Cara’s  healthy food creativity is just hilariously good.  I was peeling Misty’s egg for lunch, and it came out looking like this – sans eyes of course – and just thought of her.
Poor eggy.

a Misty makeover meal

I never liked rice pudding.  I think mainly because it’s such a heavy dessert to eat after a whole dinner.  Sits like a brick in your stomach.  The nutmeg always grossed me out as a kid, and I have never liked heavy dairy milk or cream.  Some people are crazy for it though, which I never understood – I guess it’s like my love of Vegemite on raisin toast, most people just don’t seem to get it.
What’s your take on the humble rice pudding?  Love it or leave it?
I had things to use up in my kitchen… annoying little amounts… half a jar of rice, a few spoonfuls of apple puree – they were really bugging me.  Taking up valuable real estate in my pantry and fridge.
Rice pudding for breakfast?  Totally – energy to start the day for both me and Misty (not that he needs any more energy).  I’m on the sugar-free wagon too, thanks to the encouragement from Alex.  This pudding totally makes for a good morning.
Good Morning Rice Pudding:
Makes enough for Mum, Dad and a couple of baby sized meals – or however you want to portion it out.
  • 3T apple puree (or pumpkin, mashed banana etc)
  • 1/2C rice (white or brown)
  • 1 3/4C milk (I used full fat coconut milk, but cow, soy, almond etc are all good substitutes)
  • 1/4C chopped dried fruit (or date puree gives it a lovely caramel flavour)
  • 3/4t ground cinnamon or mixed spice (Pumpkin Pie spice)
  • 2t tahini
  • 1/2t pure vanilla extract
  • Pinch of sea salt
Feel free to add a touch of sweetness if you like – I would recommend 2T (or more) of honey/agave/raw sugar – I’m refraining as I’m doing the Sugar-Free Challanege, and Misty doesn’t need any more sweetness than what the fruit provides.  Mean Mama.
  1. Combine all ingredients in a small saucepan.
  2. Bring to the boil, then reduce to a gentle simmer.
  3. Keep and eye on it, and stir every few minutes to prevent sticking.
  4. Wait until most of the liquid has been absorbed, turn of heat and place a lid on the saucepan.  Let the rice soak up the rest of the liquid.  (Puree in the food processor for under 8 month olds).
  5. Eat warm, or pop in fridge to firm up to serve with Chia Seed Jam. Far too hot here for a warm breakfast… the pudding goes all solid-like so you can carrrrrve off chunks (spoken with a Scottish accent, naturally) yummo.
Blueberry Chia Jam, thank you once again, Lisa.  Genius.
This is Misty’s serving.  Obviously.  I mean what 11 month old doesn’t appreciate a fresh mint garnish or a moulded rice mound?  Yeah, Misty had a long morning nap… too much time on my hands.
Misty actually got spoon feed his, warm out of the pot. ‘Twas good.  A good morning for all – happy day to you.

baby green monster balls

Misty’s new favourite thing is biting.  Biting me.  He thinks it’s hilarious, and I don’t know how to stop him.  He also thinks me saying ‘No!’ is positively wee- your- nappy funny.  He has nibbled the railing of his cot, knawed the TV cabinet, and loves gnashing his teeth on my measuring spoons.  I suppose it’s just like having a puppy – our wooden outdoor furniture will never be the same after Boosty’s treatment of it.  Bite marks?  Try whole chunks of arm rests and chair legs GONE.

So I realise that this recipe would have been a great Hallo-weeny type dish, but since it’s not really celebrated here I’m not  bothered.  I have a little monster all of my own.  Let’s hope he will enjoy biting into these, rather than my shoulder or knee caps.  He’s seriously going to draw blood soon, it really hurts.  I figure if I combine cheese with anything, Misty will eat it, so I’ve snuck some chicken in too, to see if he’ll go for it this time.

Green Monster Balls:

1/2C cooked rice

1/2 large free range organic chicken breast

1/3C grated cheese

1T ground flax seeds

1/2C breadcrumbs

1/3C edamame (or peas)

1T milk

Freshly ground black pepper

A handful of greens (I used Indian spinach) chopped up finely (either by hand or just whizz in the food processor).

  1. Pulse chicken and breadcrumbs together in a food processor.
  2. Combine all ingredients in a bowl, and place in fridge for 15 minutes.
  3. Roll tablespoons full of mixture into balls.
  4. Bake at 180 degrees C for 10 minutes, roll balls over and bake for another 8-10 minutes or until golden brown.
They look frightening, but my little beastie gobbled ’em up.  He wasn’t scared.  The colours are amazing – straight from Mother Nature, why would you want to add fake colour to things?  Crazy crazy world we live in.
Has any one tried Indian spinach?  It’s the most beautiful plant… reminds me of Thai basil a little.  Purple and green leaves that taste in between English spinach and beetroot leaves.  A whopping bunch for $1.50 from the local Asian supermarket?  Thank you very much.

no meat for Misty

Misty has gone off meat.  Every time I create him some delicious little meaty treat like these these or these, he boos them.   He does enjoy dropping them from his tray down to Boosty though.  Doesn’t seem to give two hoots about feeding premium organic, free range beef to a dog for Pete’s sake.  All he wants are peas.  He will pick up each pea individually, oh so carefully examine,  then place it  in his mouth.  Suppose I should be glad he is so taken by the humble pea.
I’m not concerned, it’s not like Misty is fading away or anything.  Quite the opposite – Viper describes him as ‘nuggety.’  He’s becoming aware of different tastes, textures and combinations – and works out what he wants and what he doesn’t.  I suppose it’s just like any of us going through a food ‘stage’ – getting obsessed with a certain ingredient or flavour, and wanting to eat that all of the time.  Like my sweet potato fixation.
Any current favourite eats at the moment? Dishes? Ingredients? Combinations?
Anything with cheese or peas will be gobbled down by MIsty – this next recipe is an attempt to broaden his horizons.
Cashew Carrot Curry Cakes:
  • 1/4C breadcrumbs (I used millet bread but any bread is fine)
  • 1/2C vegetable puree (something starchy works best, I used carrot and sweet potato)
  • 1/4C pureed corn kernels
  • 3T brown rice flour
  • 1/4t curry powder
  • 1/8t aluminium free baking powder
  • 1/8C sesame seeds
  • 1/8C raw cashews
  • 1 egg (or 1 flax “egg”)
  • Freshly ground black pepper
  • 1/2t fresh or dried herbs (I used fresh chives and mint)
  1. Combine all ingredients in a medium sized bowl.
  2. Heat a fry pan with a little oil or butter.
  3. Drop teaspoons full of batter in, and cook for 2 minutes each side or until golden brown.
  4. Serve with a dollop of yoghurt, sour cream or mashed avacado.
Viper said that all they needed was a pinch of salt and they were adult-worthy.  High praise, high praise indeed.
Misty would like to say a big HAPPY BIRTHDAY to a certain HEABlet who is turning 1 year old today… he happens to have a little bit of an internet crush on her, and heard she was having a special Eric Carle birthday party.  He has cracked out his caterpillar in her honour.
He seems to find it quite appetizing.  Suppose caterpillar could be considered meat?
Congrats to the HEABies for getting through that first year.

small, but hot like chilli*

* Viper tells me this is how one of his workmates describes (ahem) himself if you get my drift.  Wouldn’t think a male would willingly admit this, anyhow…  One time, we had a Mexican party.

I had a mono-brow.

We drank sangria.  Lots of sangria.  I made cactus sculptures out of pickles.  There was a pinata.  A lot of cheese and corn chips were consumed.   I drank lots of sangria.  I didn’t make this particular dip, but something kind of close to it.  Basically, I wanted something yummy and spicy for lunch today, utilising what limited resources I had on hand.  I am also participating in Alex’s Sugar Free Challenge  so needed something that would not cause a sugar induced coma.

Luckily I’m not a big sugar fan at the best of times, so it’s not too difficult for me. This is what I came up with:

Red Bean Small Chilli Dip:

(If you want to make this into a salad dressing, simply thin with water and a splash of apple cider vinegar until you reach the desired consistency).

  • 1C cooked red kidney beans
  • 1/3C jarred salsa (one with no added sugar, of course)
  • 1/2C cooked sweet potato (or pumpkin)
  • 3T nutritional yeast
  • 1/4t sea salt
  • 1 clove of garlic, crushed
  • Black pepper, freshly ground to taste
  • 1/4t ground cumin
  • 1/4t ground coriander
  • 1t lime juice
  • 1/4 small birds eye chilli (or to taste, the ones I have at the moment are blow your face off HOT).
  1. Blend all ingredients together in a food processor.  Serve with assorted ‘dippers’ (not the birds eye chilli as pictured if you would like to keep your eyebrows… HOT).
A baby friendly version would go something like this:
  • 1C cooked red kidney beans
  • 1/2C cooked sweet potato (or pumpkin)
  • 1/3C canned tomatoes
  • 3T nutritional yeast
  • 1/4t garlic powder
  • 1/8t ground coriander
  • 1/4t ground cumin
  • Black pepper, freshly ground
  • 1/2t lime juice
  1. Blend.  Spread on rice cakes, toast, or just let your little one smear it all over themselves.

no hat required

Halloween didn’t really register on the radar where I live.  OK,  so the confectionery companies do still try to use it as a marketing ploy, but it’s not really a big thing here in Queensland.  I did buy some little chocolate bars just in case of trick or treaters, but there were none.  Viper was very happy with his acquisition of sugary milk chocolate treats.
Something that is a highly celebrated day in Australia, particularly down Victoria way, is Melbourne Cup Day (today).  Basically, it’s a big horse race which gives people the excuse to a) dress up fancy b) drink lots c) gamble d) drink lots e) lose lots of money f) drink lots.  I’ve never been a fan of it, because I don’t like wearing little dresses and high heels, and of course, I’m Cheap.  The drinking part is attractive, but hey, I can do that at home, not pay $8 a glass for some fizzy wine.  I have never gotten a buzz off gambling – probably due to the fact that I’m Cheap, and don’t want to part with my coins.  Some people LOVE it though – what about you?  Love to thrill of the rush?  Double or nothing?
I did attend Race Day once – I think I did pretty well, particularly with the dressing up and drinking.  Winning the big bucks with my betting?  Not so much – the first and only time I’ve gambled on a horse race.
Dressed up? Check.
Fizzy wine? Check.
Large attention seeking hat – nothing to do with races, but fun all the same?  Check.
Tonight’s dinner was cheap, quick and easy.  Much like these girls after a long day at the Melbourne Cup.
I love salad-meals.  It’s an awesome way to use up leftovers (think cooked rice/grains/vegetables) and is pretty quick to assemble.  I’ve made my own “meaty” substitute, which makes this meal preparation a little more time consuming –  but really, you can sub in anything here – chicken, tofu, tempeh, fish, beef whatever you enjoy or have in your fridge.  The sauce is sweet with a nice spicy kick (feel free to add more chilli I added one tiny birds eye, thinking I would need a couple more, but woah these chillies had some BITE.  I rubbed my nose after cutting it, and think I burnt out my nasal passages).  Oh yeah, no MSG in my sauce.  I love the fresh ingredients and vibrant flavours in Thai-inspired dishes…
Thai Coconut Strips: (Based on method in this recipe) 
  • 1/2C coconut milk
  • 1 1/2 T Thai green curry paste
  • 1/4C TVP
  • 1/2C vital wheat gluten
  • 1T onion granules
  • 1/2t ground coriander
  • 1/2t chilli flakes
  • 1t ginger powder
  • 1T soy sauce

  1. Quickly fry off curry paste in a fry pan until fragrant (a few minutes).  Mix into coconut milk, and add soy sauce.
  2. Combine remaining ingredients in a separate bowl.
  3. Mix wet and dry together.
  4. Give “dough” a quick knead, and shape (this time instead of the usual sausage roll I just made little patties)
  5. Place in a steamer for 30 minutes.  Chill in fridge until ready to serve.
  6. When ready to serve salad, slice into strips and pan fry.
Sweet Chilli Sauce:
  • 1/2C soaked dates (chop dates and pour about 1/8C boiling water over them to soften)
  • 1 clove garlic, crushed
  • 1/2C + 3T water
  • 5t lime juice
  • 5t fish sauce
  • 1/2-1 small birds eye chilli, chopped (depending on how hot you like it)
  1. Blend all ingredients in a food processor.  Chill in fridge until ready to serve.
Salad Assembly:
This is what I used, but feel free to utilise whatever you have on hand (mushrooms, carrot, broccoli, coloured peppers, bean sprouts, sweetcorn, cashew nuts, toasted coconut, steamed rice, cooked quinoa, noodles etc)
  • Mung bean noodle threads, rehydrated and tossed in sesame oil
  • Dry toasted chopped peanuts
  • Cucumber
  • Fresh coriander
  • Red onion
  • Mung bean sprouts
  • Steamed Pak Choy
  • Steamed Pei Tsai
  • 1/2 bunch fresh coriander, chopped.
I  assemble everything on a large communal platter, with little bowls of sauce, wedges of lime, extra chopped nuts, fried shallots etc.  Everyone helps themselves and creates a plate.  A big free-for-all…just how I like to eat.
I’m not going to put any money on it, but if you’re anything like me –  I bet you’d love this meal.

stunner of a stay

Short but oh so sweet.

A weekend island getaway, complete with family, friends, babies, beer and music (among other things).

Straight out front.

These were sampled, smooshed and smeared.

Stairs were discovered.

Sandy times.

Smooches.

Sweet ride.  Real sweet.

SNACKS: (vary seasonings according to your tastes)

Balsamic Baked Chickpeas

  • 1 can chickpeas, drained
  • 1 t sea salt + extra salt for seasoning after baking
  • 1-2t garlic granules (optional)
  • 3-4T balsamic vinegar (I like it vinegary)
*If you marinate the chickpeas over night, the flavour is much better, but no stress if you don’t plan ahead.

  1. Toss chickpeas in vinegar, salt, garlic.
  2. Place on a baking tray that has been misted with olive oil spray.
  3. Bake for 1 hour at 150 degrees C – keep and eye on them and stir/rotate every 10 minutes or so.
  4. After 1 hour, turn off oven, leaving chickpeas inside to cool completely (helps dry them out further)
  5. Sprinkle with more salt (mmm) and a crack of black pepper for luck.

Munchies sorted.

Strange beachy plant specimens.

Homeward bound… sleepy time.