Chickpea Strawberry Shortcake
Is it just me or does strawberry season scream of nostalgia!? In Florida, we are lucky that strawberry season starts in March, but generally speaking, strawberries mean summer, and for whatever reason, summer is the most nostalgic season.
My memory is filled with these little shells 
But take a look at the ingredients:
Sugar, Enriched Bleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Eggs, Whey (Milk), Soybean Oil, Nonfat Milk, Corn Syrup, Contains 2% or Less of Each of the Following: High Fructose Corn Syrup, Wheat Flour, Salt, Leavening (Sodium Acid Pyrophosphate, Baking Soda, Monocalcium Phosphate), Egg Yolks, Soy Flour, Corn Starch, Sorbitan Monostearate, Polysorbate 80, Polysorbate 60, Artificial Flavors, Soy Lecithin, Cellulose Gum, Enzymes, Mono- and Diglycerides, Colored with Extractives of Turmeric and Annatto Seed, Caramel Color, Preserved with Potassium Sorbate, Sorbic Acid and Sodium Propionate.
hard pass
Let's compare to the Beanie Bites ingredients:
I love recreating that same classic dessert, but in a way that actually nourishes your body.
This strawberry shortcake couldn’t be easier. The base is just one Beanie Bites muffin or slice of loaf — the one in this photo is actually a leftover Beanie Bites banana bread loaf from the market. From there, you simply add ½ cup fresh strawberries and a generous dollop of whipped cream. The whipped cream in the photo above is oat-based, which I picked up at Whole Foods, you can also find a coconut whip.
That’s it. Three ingredients and about 30 seconds.
What I love most is that this dessert isn’t just delicious, it’s full of real nutrition!
Beanie Bites are made with organic sprouted chickpea flour, which means every bite delivers plant-based protein and fiber. Pair that with antioxidant-rich strawberries and a light whipped topping, and suddenly your nostalgic favorite becomes something that actually fuels you.
Dessert that tastes like childhood but supports your body? Yes please.
It’s proof that you don’t have to give up the foods you love to eat healthier. Sometimes all it takes is better ingredients and a smarter base.