A little baking inspiration!
Ingredients
- 2 cups chickpea flour sifted
- ½ cup coconut blossom sugar
- 1T cinnamon
- ¼t clove
- Pinch of salt
- 1 cup aquafaba (liquid with tinned chickpeas)
- 1 cup butternut puree cooled
- 1 cup mylk
- 1 vanilla pod
- Juice and zest of 1 lemon
- 4T coconut oil melted
Directions
- Mix all the dry ingredients in a big mixing bowl
- Whip the aquafaba to a stiff peak
- Combine the butternut puree, mylk, melted coconut oil, vanilla pod, lemon zest and juice
- Mix by hand the butternut mix with the dry ingredients
- Gently fold the aquafaba into the cake mix and then pour the mix into a non stick loaf pan
- Heat oven to 180°C and bake for 25 to 30 minutes
Note: Drizzle with warmed honey, cinnamon, and lemon zest as an alternative option
ACTIVE KITCHEN TIME: 35 MINUTES
ENJOY!
Recipe courtesy Carmen Potgieter
******
