Ingrid and I have been experimenting with fruit inspired desserts this summer and when I stumbled upon this recipe on the Whole Foods website, I immediately knew we had to try it out (of course, not without a few minor changes). For starters, we used chocolate granola with almonds…a must. In an effort to pardon ourselves for adding the chocolate, we opted for the garbanzo flour (chickpeas) which also added a bit of protein. Because we were experimenting, we only used one tablespoon of garbanzo flour and cut the recipe in half. It was a huge hit…the only regret was not making the full recipe!
Ingrid & Lucy