Sweets & Desserts

Cinnamon Chickpea Blondies

Craving a tasty, protein-packed treat? Whip up a batch of Cinnamon Chickpea Blondies. Created by our friends at Moscow Food Co-op, these bars are easy to make and kid-approved.

Uses: PNW Co-op Specialty Foods York white or Pedrosillano garbanzo beans. Click here for recipe.


Apple Ginger Chickpea Muffins

Loaded with protein from our chickpeas, these muffins from Moscow Food Co-op are a delicious, portable treat. We devour them for breakfast, snacks and dessert. We bet they’ll become a go-to favorite of yours, too.

Uses: PNW Co-op Specialty Foods York white or Pedrosillano garbanzo beans. Click here for recipe.
 

Lentil Haystack No Bake Cookies

From Executive Chef Jamie Callison, WSU School of Hospitality Business Management
As featured on the Cooking Demo Stage at the 2015 National Lentil Festival

Uses: PNW Co-op Specialty Foods Spanish Pardina brown lentils.  Click here for recipe.


Chocolate Lentil Molten Cake

From Chef Jamie Callison, as featured in "The Crimson Spoon" cookbook.
Chocolate pieces pressed into the tops of cakes taken right from the oven create the perfect molten
chocolate interior. Lentils sprinkled throughout give a surprise texture and nutty flavor. Be sure
to use bittersweet chocolate containing 60 percent cacao to achieve the best flavor.

Uses: PNW Co-op Specialty Foods Spanish Pardina Brown Lentils or Caviar Black Lentils. Click here for recipe.
 

ChickPeanut Butter Chocolate Chip Cookies

From Moscow Food Co-op
Feed your inner cookie monster with the Moscow Food Co-op's yummy ChickPeanut Butter Chocolate Chip Cookies. Loaded with protein & fiber, these tasty gems go together lickety-split. We bet these cookies will soon become one of your go-to favorites.

Uses: PNW Co-op Specialty Foods York White or Pedrosillano Garbanzo Beans. Click here for recipe.


Fudgy Vegan Lentil Brownies

From Moscow Food Co-op
So fudgy. So healthy. And so delicious! Treat yourself to these tasty gems from our friends at the Moscow Food Co-op, and we guarantee you’ll be all smiles.

Uses: PNW Co-op Specialty Foods Spanish Pardina Brown Lentils. Click here for recipe.


Almost Famous Pumpkin Pie

From Chef Laurel, as featured on Catching Seeds.

The secret ingredient in this scrumptious Pumpkin Pie Recipe is the humble garbanzo bean. It creates the most silky smooth texture you have ever experienced! If you're feeling extra fancy, removing the skins from the garbanzo beans before blending them makes the filling even creamier. Just pinch each garbanzo bean between your fingers and the skins pop right off. This recipe calls for the pie to be chilled overnight in the refrigerator. Though you might be tempted, don't skip this step. Without this chilling time, the pie won't set up properly and make cutting and serving a real pain.

Uses: PNW Co-op Specialty Foods Pedrosillano or York White garbanzo beans. Click here for recipe.
 

Chickpea Peanut Butter Balls

a.k.a. "Chocolate Peanut Buttery Pillows of Deliciousness"

Are you ready to fall in love and enjoy chickpeas in a scrumptious, new way? Created by Ashley Kipp and featured on her blog, Craving4More

Uses: PNW Co-op Specialty Foods Pedrosillano or York White garbanzo beans. Click here for recipe.
 

Lentil Brownies

Yes, that's right, I said brownies! A healthy alternative to regular brownies packed with protien and fiber.

Uses: PNW Co-op Specialty Foods Spanish Pardina Lentils. Click here for recipe.

PNW Co-op Specialty Foods demo at Moscow Food Co-op 9/15/2016 MORE

PNW Co-op's Lentil Fest cooking demos now online MORE

PNW Co-op Specialty Foods on sale at Moscow Huckleberry’s MORE