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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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whhhhhhat?! Surprisingly delicious, a great way to use chickpeas in a non-savoury manner! Ingredients:
15 ounces chickpeas (cooked) |
1/2 cup honey |
1/2 cup raspberry jam |
1/4 cup crunchy peanut butter |
2 teaspoons vanilla extract |
1/4 cup flax seed meal |
2 tablespoons flax seed meal |
2 tablespoons spelt flour |
1/2 teaspoon baking powder |
Directions:
1. Preheat oven to 350°F
2. Lightly coat an 8-inch (20-cm) square baking pan with spray.
3. In a food processor, combine all ingredients and blend until perfectly smooth.
4. Pour batter into prepared pan, smoothen out.
5. Bake for 25 minutes, or until golden on top.
6. Place the pan on a wire rack and let cool completely before slicing.
7. Refridgerate before eatting.
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