The chickpeas, along with other heart-healthy
ingredients in these tasty cinnamon bars have been shown to regulate blood sugar
levels which in turn may help prevent heart disease (1).
The chickpea is also a great source of nutrition balance contain important vitamins as riboflavin, niacin, thiamin, folate and the vitamin A.
Walnuts and almonds are also heart-healthy in the cinnamon bars due to the essential fatty acids they contain including Omega-3s. Clinical studies have observed benefits of diets high in nuts including walnuts and almonds. These benefits include lowered cholesterol levels along with data from the Nurses' Health Study indicating a reduction in coronary heart disease by as much as 45% (2).
In addition, the fiber in the rolled oats helps reduce cholesterol. The beta glucan in the oats is one of the reasons for its high fiber. The FDA currently recommends a daily intake of 3 grams of beta glucan for heart patients.
1 ½ cups cooked chickpeas*
(1 cup dry with below cooking instructions)
½ cup almond butter
½ cup honey or maple syrup
1 teaspoon vanilla
¼ cup rolled oats
1 tablespoon cinnamon
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon sea salt
¼ cup chopped walnuts
Preheat oven to 350°F. Brush the
inside of a 8"x 8" baking dish with grapeseed oil then dust lightly
with finely crushed oat powder or regular baking flour. In a medium bowl, mix cooked chickpeas* (see
cooked instructions below) with almond butter, honey or maple syrup and vanilla. In a small to medium bowl, mix rolled oats,
cinnamon, baking powder, baking soda, and sea salt. Add dry mixture to the chickpea mixture. Pour into prepared baking dish, using a
spatula to smooth. Sprinkle chopped
walnuts to top. Bake for 30 minutes or
until light brown and firm on top. Allow
to cool before slicing.
Makes 9 servings.
First sort through for any debris, then soak peas
either overnight or with quick soak method.
For quick soak method place chickpeas in a colander and rinse
under cool water then drain. Move
chickpeas to a medium-sized pan and cover with approximately 2" of
water. Bring water to a boil for 1
minute then cover and remove from heat.
Allow to soak for 1 hour, then rinse.
Now proceed with the final cooking phase as follows:
In a large cooking pot add drained chickpeas
covering with water double the amount of the chickpeas and then bring to a
boil. Next, set heat to low or simmer, cover
and allow to simmer for approximately 1 hour.
Once chickpeas are tender, drain and cool. Cooked chickpeas can be stored in
refrigerator for three days if need be or frozen for approximately a month.
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