GINGERBREAD CAKE
Cooking time: 1 hour
Servings: 8
Ingredients
1 can cooked chickpeas
3-4 tablespoons oat flour
3 tablespoons almond flour
2 teaspoons aluminum free baking powder
2 tablespoons ground chia seeds
3 tablespoons carob powder
3 teaspoons gingerbread spice mix
½ cup almond milk
½ cup tahini
4-5 tablespoons xylitol
1 tablespoon cocoa powder
½ teaspoon Himalayan salt
Instructions
Blend the drained chickpeas along with tahini, xylitol and almond milk until smooth.
Take a large bowl and combine together all dry ingredients; pour the wet mixture over it; mix well to combine and leave for 10-15 minutes.
Line a cake pan with parchment paper; grease all sides with oil.
Bake gingerbread cake in a preheated oven at 375 F for 40-50 minutes. Let it cool and serve!
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