Preheat oven to 375º. Drain, rinse and pat dry chickpeas. spread on a baking sheet lined with parchment paper.
Roast chickpeas in oven 45-50 minutes or until crunchy through.
Mix the olive oi, maple syrup and seasoning in a small bowl. Once chickpeas are crunchy, remove from oven. toss with mixture. Place chickpeas back onto baking sheet and cook for additional 10-15 minutes to caramelize.
1/8 cup Butter Olive Oil, 1/8 cup Lemon Olive Oil, a dash of Blood Orange Oil. Combine with 1 cup sugar, 1 egg and 1 egg white. Beat medium speed for 3 minutes, or light in color. Beat 1 tsp. Vanilla. On low speed beat one-third of the following: 2 cups flour, 1 tsp. baking powder, 1 tsp. baking soda and 1/2 tsp. salt. Alternate with one-third of 1 cup sour cream. Repeat until blended. Beat for 2 minutes or until smooth and thick.
Spoon batter into prepared baking dish, scatter blueberries over the top and drizzle with Wild Blueberry Balsamic. Top with the following mixture: 3/4 cup packed brown sugar, 1/2 cup flour, 1/4 cup chopped nuts (optional), 2 tsp. ground cinnamon, 4 1/2 tsp. Butter Olive Oil. Crumble and scatter over the berries. Bake 40-45 minutes (or until the center is done) in a per-heated 350F degree oven.
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line stores.
Preheat oven to 350 degrees F. Grease and flour a 10 cup Bundt pan or 12x18 inch pan. Sift together the flour, baking powder, baking soda, salt, ginger and cinnamon. Set aside. In a large bowl combine sugar and oil. Blend in vanilla and butternut squash or pumpkin, the beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared 12x18 inch pan.
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
While the cake is baking, whisk together all the ingredients for the glaze until smooth and lump free. Allow the cake to cool for 15 minutes and then invert it on to a serving plate. While the cake is still warm, drizzle the glaze over the cake evenly. Serve at room temperature.
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line stores.
