Avocado Pesto Chickpea Salad Sandwiches

gluten-free, vegan // yields appx. 4 sandwiches

1 large clove garlic, peeled

1/4 cup roasted shelled pistachios

2 medium avocados

1 1/2 cups lightly packed fresh basil

3-5 tablespoons lemon juice

2-3 tablespoons extra virgin olive oil

1/4 - 1/2 teaspoon salt + pepper

1 3/4 cups cooked chickpeas, rinsed + drained

Place the garlic clove in your large food processor and turn on until minced. Scrape the sides. Add the pistachios and pulse until evenly chopped (refer photo 3). Add in the avocado, basil, and 3 tablespoons lemon juice. Pulse a few times until the basil is roughly chopped. Scrape the sides. Add salt + pepper. Stream in the olive oil slowly while pulsing the avocado mixture until it reaches a thick consistency but not fully pureed. Scrapes the sides and bottom as needed. You want to leave it with some texture. Set aside.

In a large mixing bowl, roughly mash the chickpeas. You want them about half-mashed. Add in as much of the pesto mixture as desired (I used about 3/4 of it) and mix together. Add remaining lemon juice (I added an extra 1-2 tablespoons) and salt + pepper to taste.

Build your sandwich with any other toppings you choose.

I am beyond excited for this post today! Why, you ask?

cake.
berries.
coconut whipped cream layered in between cake.
more cake.
Christina's virtual baby shower!

Almond Berry Cake Parfaits for Two | edibleperspective.com

And because Christina is the master of making Dessert for Two, I thought I'd try my hand at it to help her celebrate this new little person she's about to bring into the world. I've known Christina through the blogging world for a few years now and she couldn't be sweeter (her personality + her recipes!). She's always given me so much support on my own blog, and I'm incredibly grateful for that. It's pretty amazing to think about this blogging world and how many talented, kind + generous friends I've gained from it. The only hard part is that everyone lives so far away!

In thinking about this recipe, I wanted to create a dessert that would work for spring or summer. One that you could make for a special date night with your significant other, your best friend, or your mom. Something refreshing and bright but also decadent.

I started with the cake.

It uses a simple blend of almond flour, oat flour, and sorghum flour, which is becoming my new blend of choice for cake. While I love the dense consistency oat flour and almond flour produce, the sorghum creates a lighter, fluffier cake. I am really digging the texture. Nothing gummy or "gluten-free" about it.

Besides the nutty flavor from the flours, you'll also taste a light almond-vanilla flavor and a hint of coconut if you have a sensitive pallet.

It's nearly impossible to stop eating this cake. (Proof.) But try really hard so the cake actually makes it to the parfait making stage!

The coconut whipped cream is lightly sweetened and flavored with a little more of that almond-vanilla goodness.

Toasted almonds provide just the right amount of crunch and the berries lend a juiciness that tie all of the components together.

Now, if only I could share this with Christina!

Time to dig in.

Print Recipe!

adapted from my: Orange Cream Cupcakes with Strawberry Vanilla Frosting

Almond Berry Cake Parfaits for Two

gluten-free // yields 2 large parfaits

for the almond cake:

1 can full-fat coconut milk, refrigerated overnight
1/3 cup blanched almond flour
1/3 cup gluten-free oat flour
1/3 cup pure cane sugar
1/4 cup sorghum flour
3/4 teaspoon baking powder
1/8 teaspoon salt
1 large egg
1/3 cup unsweetened almond milk (or soy)
1 teaspoon pure vanilla extract
1/4 + 1/8 teaspoon almond extract
2 tablespoons unrefined coconut oil, melted and slightly cooled

for the coconut whipped cream:

1/2 - 2/3 cup coconut cream (leftover from what was used in the cake)
3 - 4 tablespoons powdered sugar
1/4 teaspoon pure vanilla extract
1/16 - 1/8 teaspoon almond extract

toppings:

strawberries/blueberries/raspberries
sliced, toasted almonds

Preheat your oven to 350° F. Line an 8x4 loaf pan with parchment paper. (Grease the short ends with coconut oil if you don't line in both directions.)

Scoop the solid white cream layer from the coconut milk can and place in a bowl. (It will go about halfway down the can and should amount to 2/3 - 3/4 cup. Avoid scooping the liquid from the can.) Measure 1 1/2 tablespoons and set aside. Place remaining cream in the fridge. (Save coconut liquid separately to use in smoothies, etc.)

In a large bowl stir together the flours, sugar, baking powder, and salt until well combined.

In another bowl whisk the egg. Add 1 1/2 tablespoons coconut cream, milk, vanilla and almond extracts. Whisk until thoroughly combined. Whisk in the coconut oil. Immediately pour the wet into the dry and whisk gently until fully incorporated.

Pour into the pan and smooth out. Bake for 28-34 minutes, until a toothpick comes out clean. Allow cake to cool in the pan for 20 minutes then place on a cooling rack. Let cool for at least 2 hours to fully firm.

While the cake cools, place the remaining coconut cream in a mixing bowl. Beat until fully creamed, about 30 seconds. Beat in the powdered sugar over low, working to high, until smooth. Beat in the extracts, adding more almond if desired. Place in the fridge until ready to use.

Cube your cake. Use any glass you like or even a bowl to layer. Add some of the cream, then berries, then cake, and toasted almonds. Repeat until you reach the top!

Notes:

To make your own powdered sugar: Place 1 cup pure cane sugar in a high-powered blender (I've even had success with a NutriBullet!) with 1 tablespoon arrowroot or tapioca starch. Blend until very fine like typical powdered sugar.
I do not recommend flax-eggs as a replacement for eggs in this recipe.
Sub flours at your own risk.
I do not recommend doubling/tripling this recipe to make a larger cake. It may need small adjustments to create the same texture.