Anise Scented Garbanzo Cookies

I’m glad you looked to the text despite the title of these cookies. I promise you (to those with a health-food palate), these are yummy. If you refer to anything containing whole wheat as “cardboard” , if you don’t enjoy super dark chocolate, crystallized ginger, or nuts and raisins hidden in you food, maybe this cookie isn’t for you. They are a dense chewy texture; just sweet enough for adults, while children might not enjoy them; and a deep intense flavor of anise. On top of that they are a healthy snack filled with protein, fiber, and good kinds of sugars and fats. Give them a try!

Anise Scented Garbanzo Cookies,
inspired by 101 Cookbooks

Ingredients:
1 can of garbanzo beans, well smashed
1 egg
3 T olive oil
2/3 cup honey (or brown sugar)
1/2 cup dates, finely chopped
1/2 cup crystallized ginger, chopped
1 cup whole wheat flour
1 cup rolled oats
1 cup wheat bran
1 t baking soda
1 t baking powder
pinch of salt
4 star of anise, toasted and ground
1 t ground ginger
1/3 c sesame seeds

Directions:
Smash well the garbanzos. Beat in the egg, then honey and olive oil. Combine well. Mix in the dates and crystallized ginger. Add all dry ingredients, mixing well.

Let mixture set up in the fridge for a half an hour. Roll about 2 tablespoons of the mixture into a ball, and roll the ball in the sesame seeds. Bake for about 12 minutes at 350ºF.

Bacon Wrapped Dates

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The first time I tried these I had actually been a vegetarian for a few years. It was at a party catered by the university welcoming incoming graduate students. Fancy waiters dressed in tuxedos carried trays of h’orderves  around. At the beginning I was careful to inquire of the contents of the food, but it turned out to be too complicated. I grabbed one of these guys and the flavor was one I could not identify, but they were addicting. A salty crisp on the outside with a hint of maple, a chewy gooey center – the combination explosive. I fascinated over what they could be. I actually never found out. Until a few months later, at another University sponsored event with the same caterers. I was there with some friends, one a fellow vegetarian. When I saw a tray of my old friends being wielded around I almost dove. And as I was marveling yet again over the salty sweetness, my friend asked me why I was eating the bacon wrapped dates. Huh…thats what that strange flavor is…

Well, these days I am not longer a vegetarian. The first time I came to Guatemala I found myself in awkward situations denying food from Tía Emma, or Abuela Zoila – two lovely women I would never want to offend. So little by little I would try a few bites to show respect, but still considered myself a vegetarian. One day, however, just about two years ago now, we went to Zacapa. There I tried chicharrone, which I would best describe as a bacon on steroids. If I could enjoy that, I could no longer call myself vegetarian. I wasn’t going to lie to myself.

To this day I don’t eat very much meat, however I will indulge every once in a while in chicharron or these bacon wrapped dates. High quality products, a new experience, or simply a sinful craving such as buffalo wings. Those are my excuses.

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I would also like to mention that these are served at Mercat, one of my favorite restaurants as mentioned in a previous post. Mercat’s were simple bacon wrapped dates, but I have come across a number of recipes calling for blue cheese, almonds, and other similar stuffings. I thought I would try a couple different ones. Some carry walnuts, some manchego cheese, some both, some neither. They are very simple to put together and take very little time to bake. An easy way to impress some friends at a dinner party or for drinks some afternoon.

Bacon Wrapped Dates:

Ingredients:
10 strips of bacon
20 dates, pitted and whole
Additional stuffings for the dates: blue cheese, gorgonzala cheese, manchego, or other; almonds, walnuts, ect…

Directions:
Preheat oven to 350ºF. Fill the walnuts with your desired stuffings. Cut bacon strips in half. Wrap the bacon securely around the date. You may want to use a toothpick to fasten it, but I simply rested the tail of the bacon under the roll. Place on a baking sheet and in the oven for 15-20 minutes, or until the outsides are crisped to desired texture (I like mine well done) and the insides are soft. Serve warm or at room temperature (and I don’t mind them cold either).