Our cheeky chocolate chip, chickpea and oat cake… 👀
Nutrition:
This recipe is based on two types of chickpeas: the light seeded Kabuli type and the smaller dark Desi type. Similar to beans and all pulses, chickpeas contain high proportions of protein (17%-30% by dry weight), including albumins and globulins.
They possess antioxidant activity due to the presence of phytochemicals such as phytic acid, sterols, tannins, carotenoids. They represent a simple way to achieve a variety of macronutrients and micronutrients: studies indicate that people consuming chickpeas have a higher intakes of vitamin A, E, C, fibre, polyunsaturated fatty acids, folate, magnesium, potassium and iron, compared to non-consumers. Adding chickpeas to your dishes can increase their nutritional value and reduce the acrylamide content. Furthermore, as chickpeas are a rich source of fibre, they make you full by suppressing your appetite. Therefore, they are often used for weight management in people who want to lose weight, while decreasing the glycaemic index at the same time.
An interesting curiosity about chickpeas is their ability to fix atmospheric nitrogen in symbiosis with soil bacteria known as rhizobia. The inoculation of these bacteria induces metabolic changes in the plant, which leads to an increase of the antioxidant and protein content. Therefore, rhizobia promotes the plant growth and its functionality.
What You Need (1 serving size / 26 g):
41g of chickpeas
10g of oats
30g of milk
14g of Honey
18g of Peanut butter
7.5g of Chocolate spread
15g of Chocolate chips
20g of Flour
Allergens: peanuts, tree nuts, soya
1 serving
Method:
1. Preheat your oven to 200 degrees celsius
2. Blend your chickpeas with your oats and milk
3. Then add peanut butter, honey and chocolate spread
4. Blend some more
5. Place mixture into a baking tray
6. Mix your flour with the mixture
7. Add your chocolate chips
8. Bake for 25 minutes
9. Serve your delicious cake
Comments