Someone (was it Apryl?) had written and asked about the chickpea butter
measurements. The recipe calls for:
4 cups canned chickpeas
2 Tbsp cornstarch
1/3 cup frozen applejuice concentrate, thawed
1 Tbsp vanilla
1 Tbsp cinnamon
1 1/2 cups bean liquid
I found that the original recipe called for roasting the chickpeas FAR too
long (originally 1 1/2 hours!!), and the addition of cornstarch made the
butter too thick. I end up roasting 1 can of beans, subbing sweetener for
the juice concentrate, and adding the bean liquid to make the appropriate
consistancy. The idea of using roasted chickpeas is super, and I highly
recommend trying it.
Now, I hang my head in shame and would like to ask someone a BIG favour. I
did the 'hit-the-delete-button-too-soon' thing and wipped out the GREAT
recipe for a ricotta cheese pie crust. Is it possible that someone might
send it privately to me? It would be much appreciated.
TIA.
Sharon
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S. McCleave BSc.(Hons)Ost
Osteopath
Ruth Pettle Wellness Centre, Toronto, Ontario
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