CHICKPEA BROWNIES (use gluten free oats if coeliac/intolerant)
1 x 400g tin chick peas (preferably organic) 100g good quality dark chocolate (I use Tesco Classic Dark 74% Cocoa) 1 tsp vanilla extract 1 tbsp organic coconut oil 1/4 cup of cacao powder 1/2 tsp coarse sea salt 1/2 tsp bicarbonate of soda 1 cup coconut palm sugar 1 1/4 cups of ground almonds 3/4 cup of ground sunflower seeds 1/2 cup of oat flour (just whizz oats in a blender to a fine flour)
1. Preheat the oven to 175 C/350 degrees F for fan ovens. Line an 8 inch square baking tin with greaseproof paper.
2. Strain the chickpeas over a bowl or blender jug to save the liquid (aquafaba) then add the chickpeas to a food processor
3. Over a double boiler, melt the chocolate together with the vanilla extract and coconut oil
4. Pour the melted chocolate mixture over the chickpeas in the food processor, add the raw cacao powder, sea salt and bicarbonate of soda. Blitz until the chickpeas are evenly processed, scraping down the sides as necessary.
5. Blend the chickpea liquid or whisk on high until foamy the add the coconut sugar and blend again. Pour this over the chickpea mixture, add the ground almonds, sunflower seeds and oat flour, then pulse until you have a medium thickness brownie batter.
6. Pour mixture into the prepared bakng tin, scatter over some chocolate chips if you want it extra chocolatey, place in the oven and bake for 30 mins. Allow to cool completely before cutting and/or removing from the tin.
NB: Use gluten free oats if you have an intolerance or use buckwheat flour instead.
Grind your own sunflower seeds, almonds and oats in a blender- much cheaper than buying ready ground! ... Using sunflower seeds makes the cake lighter than using all ground almonds.
The aquafaba acts as a binding agent like an egg and is a useful substitute for any cake, keeping it vegan and/or making it suitable those with an egg allergy.