Chickpea Noochits! (V, Gf)

We all know about Cheezits, but these vegan nuggets definitely are the winner! Cheezy, salty, crispy vegan protein bites (plus they use almond pulp from homemade almond milk to recuse waste!)

Noochits

Makes 3 servings

Ingredients:

• 1/4 cup nutritional yeast

• 1/3 cup almond pulp (or any nut milk pulp, can also sub for almond or coconut flour)

• 1/4 teaspoon salt

• 1 teaspoon turmeric

• 1/4 teaspoon pepper

• 1 cup chickpea flour

• 3-4 tablespoons water

Directions:

1. Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper or a silicone baking mat.

2. Mix all the ingredients together, add in 1 tablespoon of water at a time (making sure to not add too much so that it isn’t too sticky, you can always add a little more flour if needed).

3. Roll into mini pieces, then flatten with your fingers onto the lined baking sheet, optional to poke them with a fork. Sprinkle over some salt (optional to sprinkle over chipotle powder too!)

4. Bake for around 20 minutes until very golden (but not burnt haha!), rotate the pan halfway through baking.

5. Then let cool so that they will crisp up and enjoy!

If you make these, I would love to see! Share on Instagram and tag @thisfruitylife, I appreciate you!