- 1 cup canned chickpeas, drained and rinsed
- 1 flax egg (1 Tbsp flaxseed meal + 3 Tbsp water)
- 2 very ripe medium bananas, mashed
- 3/4 cup flour (I used rice flour, substitute other gluten free flour if desired)
- 1 tsp cinnamon
- 1/2 tsp baking soda
- pinch of salt
- 1/2 cup maple syrup
- 2 Tbsp apple sauce
- 1/4 cup hemp seeds
- 1/2 cup raspberries, fresh or frozen
- 1/2 cup dairy free chocolate chips
- Preheat oven to 350F. Line 8 x 8 cake pan or muffin tin with parchment paper or muffin papers.
- Drain and rinse chickpeas. Add the chickpeas and water to a sauce pan. Place on the stove and cook on low for 15 min. Then drain and allow chickpeas to cool for 5 minutes.
- While chickpeas are cooking and cooling, continue with the remaining directions.
- Make your flax egg. Whisk 1 Tbsp flax egg with 3 Tbsp water and let stand for 5 minutes.
- In a bowl, mash the two bananas with a fork until all the lumps are gone.
- In a separate bowl, mix the dry ingredients: flour, cinnamon, baking soda, salt.
- Once chickpeas are cooled, mash them in another mixing bowl with a fork until smooth.
- Add bananas, chickpeas, flax egg, apple sauce, and maple syrup to a food processor or blender. (I use a manual food processor that works pretty well. Mixing with a wooden spoon in a mixing bowl works well too.)
- Once smooth, add in dry ingredients and mix/blend more until smooth.
- Mix in hemp seeds, raspberries, and chocolate chips with a spoon.
- Scoop batter into the pan or tins.
- Place in the oven and bake for about 30 minutes. It might be longer, periodically check how they are baking by inserting a toothpick skewer into the middle.
- Remove from oven when it’s thoroughly baked and place on a cooling rack.
- Allow to cool for at least 10 minutes.
- Allow to completely cool before storing in Tupperware in the fridge.