This cake recipe changed my life.

I’d like to thank the person that invented this cake. From the bottom of my cake and garbanzoIMG_5278 (1) bean (chickpea) loving heart.

This cake changed my life.

Because I like cake. But I don’t eat wheat, avoid gluten, don’t eat eggs nor milk. So how on earth does one eat cake? Well actually there are loads of ways, but none have touched my heart and belly such as this one… because more than anything else, it is ridiculously easy and fast to make.

Here goes:

2 cups of cooked chickpeas, or as we like to call them Garbonzo beans rinsed and drained

3/4 cup tahini or nut butter of your choice

2/3 cup of maple syrup, honey or molasses

Optional chopped dark chocolate, walnuts, coconut or crunchy treat of our choice.

Blend first three ingredients together in a food processor

Stir in final optional ingredients

Push into an oiled baking pan or muffin mold

Bake at 350° F or 180° C for 45 minutes

Wait until fully cooled to cut into pieces or remove from mold.

 

Enjoy the protein yummy vegan goodness.

 

Stay well!

 

Janet

 

 

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