⅓ cup dried chickpeas, soaked overnight
½ cup almond butter
2/3 cup rolled oats
⅓ cup desiccated coconut
½ cup firmly packed brown sugar
¼ cup maple syrup
1 tbsp ground cinnamon
1 tsp mixed spice
½ tsp baking powder
½ tsp bicarbonate of soda
⅓ cup chopped walnuts
1 tbsp coffee sugar, to sprinkle
- Cook the chickpeas (see Smart Tip at left), drain and set aside to cool slightly. Preheat oven to 190°C (170°C fan forced). Lightly grease and line a 20cm square loaf tin with non-stick baking paper, allowing 2cm overhang.
- Place the chickpeas, almond butter, oats and coconut in the bowl of a food processor and process until smooth. Add the sugar, maple, half of the cinnamon, mixed spice, baking powder, bicarbonate of soda and process again until smooth.
- Fold through a pinch of salt and the nuts. Spoon into the tin, smoothing the top with a damp spatula. Mix the coffee sugar and remaining cinnamon and sprinkle over the top.
- Bake for 30 minutes, or until golden and dry on the surface (the centre will be soft and fudgy). Set aside to cool in the tin. Cut into bars, to serve.
If using canned chickpeas, you’ll need 1 cup rinsed and drained.
SOAK: To soak chickpeas, place in a large container, fill with cold water to 15cm above the chickpeas and refrigerate overnight.
COOK: To cook chickpeas, place soaked, drained chickpeas in a large, heavy-based saucepan. Cover with cold water, to at least 15cm above. Place over medium heat. Add a pinch of bicarbonate of soda. Bring to a simmer; cook for 60-90 minutes, or until tender. Drain and refresh with cold water.
STORE: Cooked chickpeas are best stored in an airtight container covered with clean water. Remember that in recipes, 1 cup dried chickpeas equals 3 cups chickpeas when soaked and cooked.