Tag: hemp

Ingredients:

• 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

Directions:

1. Preheat oven to 350F. Line 8 x 8 cake pan or muffin tin with parchment paper or muffin papers.
2. 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.
3. While chickpeas are cooking and cooling, continue with the remaining directions.
4. Make your flax egg. Whisk 1 Tbsp flax egg with 3 Tbsp water and let stand for 5 minutes.
5. In a bowl, mash the two bananas with a fork until all the lumps are gone.
6. In a separate bowl, mix the dry ingredients: flour, cinnamon, baking soda, salt.
7. Once chickpeas are cooled, mash them in another mixing bowl with a fork until smooth.
8. 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.)
9. Once smooth, add in dry ingredients and mix/blend more until smooth.
10. Mix in hemp seeds, raspberries, and chocolate chips with a spoon.
11. Scoop batter into the pan or tins.
12. 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.
13. Remove from oven when it’s thoroughly baked and place on a cooling rack.
14. Allow to cool for at least 10 minutes.
15. Allow to completely cool before storing in Tupperware in the fridge.

Enjoy!