Crunchy Topping For Iced Desserts Recipe
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Ingredients
15 oz. chickpeas
6 pkts. concentrated acesulfame-K
4 tsp cinnamon
1 tsp vanilla extract
1/2 tsp nutmeg
2 tsp measures-like-sugar aspartame
Directions
Drain the liquid from a can of chickpeas and pour the chickpeas into a saucepan.
Cover with water and add acesulfame-K, cinnamon, and vanilla extract.
Cook over medium heat for half an hour.
Let cool.
Drain off the cooking liquid.
Place the chickpeas in a single layer on a large flat pan or cookie sheet with a rim, a pan that has been coated with non-stick cooking spray.
Bake in a preheated 375°F (190°C ) oven for an hour.
Then combine the nutmeg and aspartame in a paper bag.
Put the chickpeas into the bag and shake to coat them.
Store in an airtight container in the refrigerator for serving over iced desserts.
Cover with water and add acesulfame-K, cinnamon, and vanilla extract.
Cook over medium heat for half an hour.
Let cool.
Drain off the cooking liquid.
Place the chickpeas in a single layer on a large flat pan or cookie sheet with a rim, a pan that has been coated with non-stick cooking spray.
Bake in a preheated 375°F (190°C ) oven for an hour.
Then combine the nutmeg and aspartame in a paper bag.
Put the chickpeas into the bag and shake to coat them.
Store in an airtight container in the refrigerator for serving over iced desserts.
