Here's something to satisfy your sweet tooth, and make sure you're getting a good hit of protein at the same time.
Ingredients
- 1 tin chickpeas drained
- 75 g peanut butter smooth
- 75 g soy yoghurt unflavoured
- 85 g maple syrup
- 50 g oat flour (blended oats to a flour)
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 pinch sea salt
- 9 Jammie Dodgers
- 100 g raspberry conserve
Instructions
- Preheat an oven to 180oc and line a square baking pan with parchment paper
- Place the chickpeas, yoghurt, peanut butter, maple syrup, vanilla, baking powder and salt in a blender and process until you get a silky smooth consistency
- Add to this the oat flour and mix until well combined
- Pour into the lined baking tin and smooth over with the back of a spoon
- Add small teaspoons of jam to the top and swirl in with a knife
- Top with 9 Jammie Dodgers and bake in the oven for approximately 30 minutes until golden and crisp on the edges
- Leave to cool fully before slicing and enjoy!
This recipe was republished with permission from For the Utter Love of Food. Find the original recipe here.
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