3 Decadent, Yet Healthful, Appetizers Everyone Will Love
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Move over unhealthy hors d'oeuvres, there are new stars in town. In these, some of her most requested recipes, Elizabeth shows you how to make 3 healthy, delicious appetizer options that will become your new go-to's to bring to the party. They each make wonderful snacks, too. Make extras - you're going to need them.
CRUNCHY SPICED CHICKPEAS
Makes: 1 cup
Ingredients
(use organic ingredients where possible)
- 1 x 15 oz can chickpeas (garbanzo beans), no salt added
- 2 tsp extra virgin olive oil
- 1½ tsp sea salt;
- 1 tsp maple syrup
- ½ tsp paprika
- ½ tsp ground cumin
- ¼ tsp cayenne (more or less, to taste)
- ¼ tsp cinnamon
Directions
- Preheat oven to 400°F (200°C).
- Drain and rinse chickpeas, then lay them out on a few sheets of paper towel. Gently roll them in the paper towel to remove any excess moisture, then let them sit for about 10 minutes to dry out.
- In a small mixing bowl, combine olive oil, salt, maple syrup, paprika, cumin, cinnamon, and cayenne (if using). Whisk together until well combined.
- Add the chickpeas to the seasoning mix and toss until they are well-coated.
- Spread seasoned chickpeas evenly on a baking sheet and bake for 20 to 30 minutes, or until they are crispy and golden brown.
GOAT CHEESE STUFFED DATES
Makes: 24 bites
Ingredients
(use organic ingredients where possible)
- 12 medjool dates
- 4oz soft goat cheese (chevre)
- 24 raw unsalted almonds
Directions
- Preheat the oven to 350°F (175°C). Slice each date in half, lengthwise, and remove the pit and stem.
- Set out a 9x13" baking sheet. Fill each date with about ½ teaspoon of goat cheese and press one almond into each.
- Bake in the oven for approximately 10 minutes, to warm through.
- Finish by drizzling the stuffed dates with a good quality, aged balsamic vinegar.
- If your vinegar is thin, reduce it in a saucepan over medium to high heat for 10-15 minutes. Let cool before drizzling.
- Serve at room temperature or slightly warmed.
ROSEMARY & THYME ALMOND MEAL CRACKERS
Yield: About 50 crackers
Ingredients
(use organic ingredients where possible)
- 1½ cups blanched almond flour
- 2 tbsp ground flaxseed
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme, finely chopped
- ½ tsp fine sea salt
- ⅛ tsp freshly ground black pepper
- 1 tbsp extra virgin olive oil
- 1 free-range egg
- 2 tsp purified water
Directions
- Preheat the oven to 350°F (175°C).
- Remove rosemary and thyme needles from the sprigs, and mince well.
- Combine egg, olive oil, and water in a medium mixing bowl. Whisk together with a fork.
- Combine almond flour, flax seed, sea salt and pepper and gently stir.
- Add the wet ingredients to the dry ingredients and stir well to combine. Once the dough comes together, use your clean hands to mix well and ensure a uniform mixture.
- Form the dough into a rough ball and place between two sheets of parchment paper, then gently roll out to approximately ⅛ inch thickness.
- Peel off the top sheet of parchment paper and place the bottom sheet with dough onto baking sheet. While still on the parchment, cut the dough into 2-inch squares, but do not separate them.
- Transfer the sheet of parchment onto a baking sheet, and bake 12 to 15 minutes until lightly golden around the edges.
- Let cool at least 15 minutes before breaking up and serving. Store in the refrigerator up to one week, or at room temperature up to two days.
Featuring:
Elizabeth Rider
Audio Languages:
English
Subtitles:
English
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