Recently I’ve been experimenting with chickpea flour. It’s quite versatile and makes delicious savoury pancakes. I decided to try this flour in a cake. We love brownies but I keep seeing videos for blondies. It’s a brownie without the cacao powder.
Therefore I thought I’d try it with chickpea flour. I’ve also made it without dairy. Of course, if you want to try it with dairy please feel free. I think it worked very well but there might be a new and improved recipe in the future. Although, this was delicious and made a great treat.
Do you use alternative flour mixes to make cakes? If so what do you like to use and why? Let me know in the comments below and please don’t forget to like and follow me.
Equipment
- High sided baking tray or loaf tin
- Grease proof paper
- Plastic brush
- Blender
- Teaspoon
- Small saucepan
- Mixing bowl
- Electric whisk
Ingredients
- Oil
- Chickpea flour x 200g
- Oats x 100g
- Rice Flour x 100g
- Baking powder x 1 tsp
- Ground sweet cinnamon x 1 tsp
- Coconut oil, butter or ghee x 150g
- Coconut sugar or brown sugar x 150g
- Eggs x 4 large
- Vanilla extract x 1 tsp
- Salt x 1 – 2 pinches (optional)
- Coconut water, water or milk (your choice) x 200mls
Method
- Cut the grease proof paper to the appropriate size of your tin.
- Scrunch the paper and set to one side.
- Add a little oil to the base of the high sided tin or loaf tin and spread it around the base and the sides of the tin.
- Spread the grease proof paper across the base of the tin and around the sides.
- Then pour a more oil on top and spread it all over repeat the process as on the bottom.
- Pour the chickpea flour, oats, rice flour baking powder, ground sweet cinnamon and salt into the blender cup.
- Blend these ingredients until the oats form a flour.
- Set to one side.
- Next melt the coconut oil, butter or ghee in the small saucepan.
- Keep stirring until it’s completely melted.
- Then remove from the heat immediately.
- Pour the melted coconut oil, butter or ghee into the mixing bowl.
- Now add in the sugar and whisk together until everything is well combined.
- Crack the eggs into the bowl and the vanilla extract
- Then whisk again.
- Once everything is well mixed together stir in the flour mix.
- Start with about a quarter of the mixture and then stir it in.
- Repeat this process until all the mixture has been used.
- The mixture will be thick so now add in a little water or milk.
- Keep adding until the mixture looks like cake batter.
- The cake batter will be sticky but that’s ok.
- Keep pouring and spread it as evenly as possible across the base of the tin.
- Put the cake into the fridge for 30 minutes.
- Preheat the oven to 180°C or gas mark 5.
- When the oven is preheated remove the cake mix from the fridge and put it into the oven.
- Bake for 25 – 30 minutes or until golden brown.
- When you put a skewer in the cake and it comes out clean remove from the oven.
- Leave to cool in the tin.
- When the tin has cooled remove the cake and leave to cool completely.
- Then slice the cake into eight or sixteen pieces.
- Finally enjoy.
Chickpea Blondies was a delicious cake. It was very easy to prepare and cook. It tasted amazing on the first day of cooking but the cake went stale quickly. Hence why there might be a new and improved. Unfortunately the cake can’t be frozen as it use rice flour. Once rice is cooked it must be eaten within a few days as it can go bad. The cake must then be eaten within a few days of cooking it as well. It made a delicious after dinner dessert and a delicious sweet treat too. However you decide to eat this dish, as always, pleas enjoy. Thank you xxx
Googies Kitchen Life 