Chickpea Snack Cake
A cross between a bar and a cookie, this snack cake is sturdy enough to pack in a lunch box and moist enough to be a cake-like bar!
- Pulse
- Chickpeas
- Prep Time
- 20 minutes
- Cook Time
- 25 minutes
- Makes
- 30 squares
Nutrition
- Serving Size 1 square
- Calories 138
- Fat 6 g
- Saturated Fat 3g
- Cholesterol 15 mg
- Carbohydrate 18 g
- Fibre 1.5 g
- Sugars 10 g
- Protein 3 g
- Sodium 108 mg
- Potassium 109 mg
- Folate 13 mcg
- Iron 1 mg
Ingredients
- 1 can (14 oz/398 mL) chickpeas, drained & rinsed (yields 1 1/4 cups/300 mL cooked chickpeas)
- 1 cup (250 mL) brown sugar
- 1/4 cup (60 mL) butter, melted
- 1 egg
- 1 tsp (5 mL) vanilla
- 1/2 cup (125 mL) unsweetened, shredded coconut (see tips)
- 3/4 cup (175 mL) chopped pecans (see tips)
- 1/2 tsp (2 mL) baking soda
- 1/4 tsp (1 mL) salt
- 1 1/2 cups (375 mL) whole wheat flour
- 1/2 cup (125 mL) rolled oats
- 1 cup (250 mL) cream cheese
- 1/4 cup (60 mL) maple syrup
Drizzle
Directions
Preheat oven to 350°F (180°C).
In a food processor, blend chickpeas until smooth and no round peas remain.
In a large mixing bowl, whisk mashed chickpeas with brown sugar, melted butter, egg, vanilla, coconut and pecans.
In a separate bowl combine baking soda, salt, flour and oats.
Add dry ingredients to the chickpea mixture and stir well.
Press into a lightly greased or parchment paper lined 9 x 13-inch (23 x 33 cm) baking pan.
Bake for 25 minutes or until a knife inserted in the center comes out clean. Remove from oven and cool.
Whip together cream cheese and maple syrup. Spread or drizzle over cake before cutting into squares.
tips
- If desired, toast the coconut and pecans in the preheated 350°F (180°C) oven for 3-5 minutes. Watch carefully as the coconut will brown quickly.
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