By Mira Dessy
Do you miss eating raw cookie dough?
Go on – admit it. You do.
One of the best things about this indulgent no flour cookie dough recipe is that it’s gluten-free. So many people with Type 1 Diabetes also have celiac disease or are gluten intolerant, so this is a way to get your cookie dough fix without a need for gluten.
This dough is not designed to be baked – it’s specifically a raw dough to eat right out of the bowl, just like in the old days.
We got this recipe from our friend Mira at The Ingredient Guru, and we bring it to you today with her kind permission. Enjoy!
- 1 can chickpeas, drained
- 1/2 cup creamy almond butter
- 1 tablespoon evaporated cane juice
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1 generous pinch sea salt
- 1/2 cup chocolate chips
- Line your ramekins with plastic wrap, making sure that you have enough plastic hanging over the side to wrap the fish cakes.
- Dice your fish filet into ½ cm cubes and put in a large bowl. Set aside.
- In another bowl, whisk together egg, mustard, olive oil, and sesame oil. Pour this mixture over the fish.
- Add the cumin, red onion, green onion, chili, and fresh thyme (if using). Gently combine all of the ingredients together until well incorporated.
- Carefully divide the mixture between ramekins, filling each one to the top. Cover with the plastic wrap hanging over the sides, and slightly pat the fish cake down.
- Place the ramekins into the freezer for 30 minutes to firm up (do not freeze, you just want them to be firm). It is very important that the fish cakes are very cold so that all of the ingredients adhere to each other. This is a critical step in making this recipe, otherwise the fish cakes could fall apart if you cook them when they are not cold.
- Heat a large frying pan over high heat. Add butter and olive oil, and very carefully remove the fishcakes from the ramekins and plastic wrap. Using a spatula, gently place each fishcake on the pan, and reduce the heat to medium. Cook the fish cakes, undisturbed, for 3 minutes or until the bottom is brown. Carefully flip them over to the other side, and cook until browned and cooked through.
- To make the cumin aioli, whisk all of the ingredients together and serve alongside the fishcakes with roast potatoes and salad.