Monika, one of my beautiful friends here in Dubai, has inspired this recipe. I have been teaching her French for a while, and on top of becoming more fluent in the language, and buying Noisette the cutest gifts, she has also been treating me with healthy chocolate cakes every since we met. The last of which was dairy and gluten free, delicious, and particularly filling.
Intolerance to gluten does not affect everybody so you are more than welcome to try out this recipe with wheat flour. However the many benefits of including more chickpeas into your diet may prove incentive enough for you to give the original recipe a try.
3 MAIN BENEFITS OF USING CHICKPEAS TO MAKE FLOUR
- Chickpeas are a great source of calcium! That’s the first reason I decided not to swap to wheat flour when Monika sent me the recipe (150mg/100g). As part of my dairy-free but calcium-rich diet, they help me reach my 1g daily goal.
- Chickpeas are clearly rich in carbs, which you need to feel energized throughout the day (60g/100g), but they also contain 18g of protein/100g. If you’re not big on meat, this may help you with your daily protein requirements.
- Their iron content is almost as high as that of lentils: 7.5mg/100g (7.7mg for lentils), which means you are absorbing 0.75mg/100g. This corresponds to about 8% of your daily needs.
Ingredients 16ounces chickpea / 8-10 pitted dates / 1tbsp agave syrup / 100g dark chocolate / 1/4 cup cocoa / 1 banana / 3 eggs / Yeast or 2tbsp baking soda / Pecan nuts
Preheat the oven at 175° and in a pan, let the dates melt in 1/4 cup of water until you can puree them with a tablespoon. Blend the chickpeas into a creamy texture, adding up to 1/2 cup of water if necessary. Then mix the « chickpea flour » with the eggs, the melted chocolate, banana, cocoa, mashed dates, and a 10g-yeast package (or 2tbsp baking soda).
Sprinkle the Pecans on top and bake for approximately 30-50 minutes, depending on your oven. The cake is ready when you insert a knife and it no longer gets sticky.
Serve after 15-20 minutes. The cake is even better post-refrigeration 🙂