George2: Created page with " '''Ingredients''' * 400g tin chickpeas, drained and rinsed * 70-80g/2½- 2¾oz dates * 1 tbsp vanilla extract * 1 tbsp ground cinnamon * ½ tsp bicarbonate of..."

2016-04-13T15:54:03Z

Created page with " '''Ingredients''' * 400g tin chickpeas, drained and rinsed * 70-80g/2½- 2¾oz dates * 1 tbsp vanilla extract * 1 tbsp ground cinnamon * ½ tsp bicarbonate of..."

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'''Ingredients'''

* 400g tin chickpeas, drained and rinsed
* 70-80g/2½- 2¾oz dates
* 1 tbsp vanilla extract
* 1 tbsp ground cinnamon
* ½ tsp bicarbonate of soda
* 1 free-range egg
* 3 pinches salt
* 1 tsp finely grated root ginger
* 1 large carrot (approximately 160g/5¼oz), grated

'''Method'''

# Preheat the oven to 180C/160C Fan/Gas 4. Line a high-sided baking tray with baking parchment.
# Blend all of the ingredients except the carrot in a food processor until smooth and well combi#ned.
# Add the carrot to the food processor and pulse a few times to combine, being careful not to over-blend (the carrot should provide texture and colour to this snack).
# Transfer the mixture to the prepared baking tray, spreading and smoothing it into an even layer using a palette knife.
# Bake in the oven for 30-35 minutes, or until cooked through and browned on top. Remove and set aside to cool slightly, then cut into squares. Serve warm or cold.

Carrot and chickpea traybake - Revision history

George2: Created page with " '''Ingredients''' * 400g tin chickpeas, drained and rinsed * 70-80g/2½- 2¾oz dates * 1 tbsp vanilla extract * 1 tbsp ground cinnamon * ½ tsp bicarbonate of..."