serves
12
prep time
15-20mins
cooking time
30mins
protein
8.7g
fat
6.5g
carbs
17.5g
calories
163
| 400g (1 can) | Chickpeas, drained and rinsed |
| 100g | Nut butter |
| 100g | Brown rice syrup |
| 60ml | Almond milk |
| 75g | Flour, gluten free |
| 50g | Macro Mike Hawaiian Salted Vanilla Protein Powder |
| 1 tsp | Baking powder |
| 150g | Raspberries, fresh or frozen |
| 40g | Choc chips |
- Preheat the oven to 170 degrees Celcius and line a square cake tin with baking paper, set aside.
- Add the chickpeas, nut butter, syrup and almond milk to a food processor and blend until smooth.
- Add the flour, protein and baking powder and blend again until combined.
- The batter should be thick.
- Remove the blade and add the 100g of the raspberries and the chocolate chips and mix through using a spatula.
- Add the batter to the cake tin and spread out evenly.
- Top with the extra raspberries and bake for 30 mins.
- Allow to cool before slicing into desired size and enjoy!
- Store in the fridge for up to 1 week.
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