Protein fuelled snack that will have the kids lined up for some…just don’t tell them there are chickpeas in them 🤫
SERVES 12
INGREDIENTS
- 400g chickpeas, drained and rinsed
- 100g nut butter (peanut butter or almond butter)
- 100g brown rice syrup
- 60ml almond milk
- 75g gluten free flour
- 50g protein powder (your choice of flavour)
- 1tsp baking powder
- 150g raspberries fresh or frozen
- 60g choc drops
METHOD
- Preheat the oven to 170 degrees, line a square baking tin with baking paper
- Add the chickpeas, nut butter, syrup and almond milk to a food processor and blend until you have a smooth paste
- Add the flour, protein powder and baking powder and blend again until well combined
- The batter will be quite thick
- Remove the blade and add the raspberries and the choc chips and stir through with a spatula
- Add the batter to the cake tin and smooth out with the spatula
- Bake for 30mins
- Allow to cool and than slice into desired sizes and ENJOY THEM!!
MACRONUTRIENTS PER SERVE = 189 PER SLICE
PROTEIN 9.4G
FATS 7.4G
CARBS 22.4G
PHOTO CREDS: RFT CLIENT HUI KUAN
