The recipes below are from Slim Down Now: Shed Pounds and Inches With Pulses - The New Superfood  by Cynthia Sass. To purchase your own copy of the book, please visit Amazon


½ cup chickpea flour
½ cup almond flour
½ cup organic cane sugar
½ cup unsweetened raw organic cocoa powder (non-Dutched)
½ teaspoon baking powder
½ teaspoon sea salt
½ cup water
½ cup extra virgin olive oil
1 teaspoon pure vanilla extract
½ cup banana slices
¼ cup chopped 70% dark chocolate 


Preheat the oven to 350 degrees F. In a large bowl, stir together the flours, sugar, cocoa powder, baking powder, and salt. In blender, whip the water, olive oil, vanilla, and banana; mix until smooth. Fold wet ingredients into dry mix to form a smooth, uniform batter. Stir in chocolate chips. Spoon one tablespoon of batter into 24 paper-cup-lined mini-muffin cups. Bake for fifteen minutes in the preheated oven. Let cool for at least ten minutes. Note: wrapped up, these will keep for three days on the countertop. They also freeze well. Just defrost on the counter for about 20 minutes before enjoying.

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