One of our favorite cakes, especially in the colder seasons is this nutrient-dense and “heavy” kind of cake with lovely and almost christmas-like flavours such as orange and cinnamon. We love chickpeas in any version; – one of the boys likes them whole and round, or mashed with olive oil and salt – while the other boy – the one with the sweetest thooth, prefers the chickpea dressed as this cake…..
I like using chickpea flour in many of the glutenfree baked goods we make, but using the “real” chickpea does a great job substiting flour in these Golden Blondies! The cake can be a bit wet inside just out of the oven, therefore sometimes it gets even better after cooling for some hours and the day after!
Soaking time: 8 hours.
Preparation time: 10 minutes.
Baking time: 40 min.
300g chickpeas – soaked and boiled
1/2 cup marple sirup (or honey)
1/2 cup peanutbutter or other nutbutter
1 cup almonds or hazelnuts (after soaking for 8 hours)
4 medjoul dates
1-2 teaspoon vanilla powder
1 spoon chia
1 spoon cinnamon
the juice and zest of an orange
1 spoon coconut oil
1 spoon psyllum HUSK
1 teaspoon glutenfree bakingpowder
A pinch of salt
20 g dark 80% chocolate
2 spoon hemp seeds
Blend all ingrediens to a soft, even, sticky mass.
Add the chopped chocolate and stir it into the mass.
Cover a ceramic (or other material suited for the oven) low mold with parchment paper – the mold should be aprox. 17 x 20 cm or so that the mass when spread out is about 2 cm deep. Pour the mix into the mold and flatten it to the corners with a spoon and with an even flat surface.
Bake at 180 C. for aprox. 35-40 minutes – until it starts to get brown on the top and in the corners.
Let it cool for about before taking it out of the mold and cutting it. Eat it right away or store it in the fridge for up to 5 days.