Directions<\/em><\/p>\n

\n
1. In a large mixing bowl, mix sugar, flax, oil, vanilla, and almond milk until fully combined.<\/li>\n
2. Add the cinnamon, salt, baking powder, and baking soda and mix well.<\/li>\n
3. Slowly add the flour, little by little, slowly but surely, inch by inch, putting it together, and start to form a ball. Once you have formed a ball, knead for about 3 minutes.<\/li>\n
4. Refrigerate for an hour. (This is optional if you are in a rush.)<\/li>\n
5. Let thaw 45 minutes before using.<\/li>\n<\/ol>\n

   Chickpea filling<\/span><\/em><\/strong>
   \nIngredients<\/em><\/p>\n

   \n
   • 2 cans chickpeas, washed well and drained<\/li>\n
   • 1 tablespoon vanilla extract<\/li>\n
   • 4 tablespoons agave nectar<\/li>\n
   • 3 tablespoons brown sugar<\/li>\n
   • 1 tablespoon white sugar<\/li>\n
   • 1 tablespoon lemon juice<\/li>\n
   • dash cinnamon<\/li>\n<\/ul>\n

     Directions<\/em><\/p>\n

     \n
     1. Put it all in a highspeed blender, or a good food processor if your blender would leave chickpeas resembling chickpeas.<\/li>\n
     2. Blend until smooth.<\/li>\n<\/ol>\n

        ASSEMBLY<\/span><\/u><\/em><\/strong><\/p>\n

        \n
        1. Remember to let your dough thaw and settle before handling.<\/li>\n
        2. Break the dough ball into 4 parts.<\/li>\n
        3. Roll each ball flat until it is about 1\/2-1\/4 inch thick.<\/li>\n
        4. Use a circular glass, cookie cutter, or other object with about a 4-5 inch diameter to cut circles. I think I cut it freehand using a knife but not everyone is gifted in the arts.<\/li>\n
        5. Place a tablespoon or so of the filling in the center of each circle.<\/li>\n
        6. Fold the edges of the dough together over the filling, making a half-moon or semicircle. When you fold a circle in half, it becomes a semicircle. See, we are baking and learning maths.<\/li>\n
        7. Take a fork and crease the edges of the folded-over dough. See, now it is like a mini-calzone.<\/li>\n
        8. Repeat almost ad infinitum. This makes a lot. Like several dozen.<\/li>\n
        9. When you are on the last ball of dough, preheat the oven to 350F.<\/li>\n
        10. Finish circling, filling, and semi-circling that last ball of dough.<\/li>\n
        11. Place half of the calzones on a parchment-paper-lined baking sheet. (Or all of them if you don’t want to try frying, or none of them if you are dead-set on frying all the things<\/a>.)<\/li>\n
        12. Bake for about 20 minutes, until golden but not burning.<\/li>\n<\/ol>\n

            For frying:\u00a0<\/em><\/p>\n

            \n
            1. Now, for the fried pants!<\/li>\n
            2. Get a biggg heavy-bottomed pot and fill it about an inch high with frying oil (non-virgin (opposite of Joseph’s wife) olive, canola, sunflower). Turn up the heat to high and let it sizzle.<\/li>\n
            3. Drop as many cavazoons as will fit into the oil, cover the pot with the lid, and fry for a minute.<\/li>\n
            4. After a minute, turn down the heat to medium and cook for 3-4 minutes.<\/li>\n
            5. Wearing long-sleeved, goggles, and oven mitts on both entire arms, flip the cavazoons and fry for 3 more minutes on the other side.<\/li>\n
            6. Remove from heat, lather rinse repeat until finished all the cavazoons.<\/li>\n
            7. Enjoy, once cooled.<\/li>\n<\/ol>\n<\/div>\n
               \n

               <\/a><\/p>\n

               I need some hot stuff<\/div>\n<\/div>\n<\/div>\n<\/td>\n