Tuesday, 29 September 2015

Gluten Free Chocolate Chip Traybake

So, for the past month I have been making sure that I eat healthily, I have reduced the sweet and sugary things that I eat and have kept to a pretty low-carb diet. But, I'm of the mindset that you can't cut things out completely, right?!

A gluten free chocolate chip cake

I came across a recipe for gluten-free vegan blondies, which uses natural ingredients and they look pretty good, so I have come up with my twist on it, which I have named, after its main ingredient: Chickpea Cake.

When I was younger, my mum used to make us a traybake which we called 'teatime fancy' (but let's not pretend she didn't make it over the weekend for my sister who did her first Olympic distance triathlon, well done Katie!), which is, in essence, a sponge cake with chocolate chips and sultanas. And this is practically the same thing, with the same simple method.

  • 1 can chickpeas
  • 1/2 cup peanut butter - preferably the pure no sugar no palm oil type
  • 1/3 cup honey
  • 1 egg
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • 100g plain chocolate chips
  • Handful of sultanas (optional)
Preheat the oven to 200°/180°C (fan)
Place all ingredients in a food processor apart from the chocolate chips. If you have time, pop the chickpeas out of their shells before you add them - it gives it a slightly smoother texture, which is the same for houmous and falafel if you're making them!

Blitz for a few minutes until it is all well combined.
Add the chocolate chips (and sultanas if you're using them) and pulse to mix them all in
Pour the mixture in to a lined baking tray and bake for 20 minutes.

Leave to cool before you slice up and serve.

P.S. The mixture is REALLY yummy so try not to eat it all raw...

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