Travis S. Lloid
Nutritional Therapy Practitioner, NTP

-greens from 2 large beets, roughly 1 cups worth, packed 

-2 cups garbanzo beans, pre-soaked 

-1 small white onion, quartered, about 3/4 cup

-1 tbsp ginger root, grated(optional)

-2 tbsp tapioca flour, brown rice flour or arrowroot starch

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*The baking time might seem a little wide, but check them after 25 minutes and let one sit on the counter to cool. Let them bake while it cools off and judge from there.

 

 

1. Throw your pre-soaked beans into your food processor, along with the greens, onion and ginger root if you're using it. Let it run on low for about 10 seconds and then scrape down the sides and repeat. You want to repeat this step about 5-7 times until everything is well blended and the garbanzo beans are the size of little pieces of sand. You don’t want it to be creamy.

 

2. Take your tablespoon and pack a mound of mixture inside of it. If it doesn’t hold very well, then throw it all back into your processor and add your gluten-free flour one tablespoon at a time. Run your processor about 5 seconds and then scrape down the sides. Repeat one more time or until the flour is well mixed. Don’t turn it into a paste/cream though. Preheat your oven to 400 degrees.

 

3. Take your tablespoon and pack a mound inside of it. Hit the handle onto your finger to where  it pops out onto your baking sheet/stone.

 

4. Place in your oven and let bake 25-45 minutes. Until they reach the right consistency for you. Enjoy!