FUDGY VEGAN CHICKPEA BROWNIE a la Ajeetdev

No gluten, no sugar, no soya, no nuts.

We all deserve to eat what is good for our body and soul and that it taste yummy.
If you for some reason have a cathegory of things you do not eat and still want sometimes to have cake here is a suggestion on a YUMMY fudgy vegan chickpea brownie. It can be good to be creative in making the cake you want and within what you can and will eat. 

I made this cake for my birthday in April. I had just got my updated list with food allergies and intolerances. For me it was new to not be able to eat nuts (except walnuts), most seeds, peas, and few others, what I have used a lot as glutenfree vegan. I wanted to find new yummy cakes and other to eat within what is good for me. I didn't find any in search and went creative, inspired from different recipes. The result was yummy. I have been asked to share the recipe and here it is.

I seldom do measurements, also my experience is there are big differences in flour, water, ... in different contries, so connect with yourself or sourse when you make the cake. However I did some measure here. Taste while you make it and look at the concistency to get it how you want.
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Let your baking begin :-D 

INGREDIENCES

• 500g boiled chiskpeas (soak chickpeas for 12h and boil for 60-70 min)
• 2-4 teaspoons of chiaseeds soaked in water or use some chickpea water.
• 2 to 2,5 dl deficated coconut
• Up to 0,5 dl coconut oil
• 0,5 to 1 dl dates or sirup depending how sweet you want your cake. 
• Fresh vanilla seeds. OR few drops of eatable essential oil, I use doTerra wild orange.
• 1,5 dl glutenfree flour – i.e. rice or buckwheat
• 1,5 dl good kakao – if you like add more.
• 2 teaspoon baking powder
• 1/2 teaspoon salt
• 100 grams of 85 % chokolade, chopped (chek that is is vegan), if you like add some cacao nibs also – I suggest up to 50g.

DO THIS:

1. Pre heat the oven to 180c hot air program
2. If you use dates, take the pit out and soak the dates in boiling water for 15 min. Then seperate dates and water You can save the water and aad a bit later if you feel and taste it would be good.
3. Mix chickpeas,  the soaked chia seeds, coconut and coconut oil, syrup, coconut oil and vanilla/orange oil in a food processor or blender until smooth.
4. Add flour, cacao.
5. Taste it and add if something is needed and wanted. It shall taste yummy and be vet and soft. You might want to ad a bit of water or other you want more of for balance.
6. Add baking powder and salt.
7. Mix it.
8. Chop the chocolate and stir it gently in and maybe 50g of cacao nibs.
9. Fill in a form – with baking paper or easy slip. Should be a layer around 2,5 to 3 cm
10. Bake 20-25 minuttes.
11. The mass shall be really soft when you take it out of the oven, so the cake stay ”mushy” and fudgy.
12. Let it cool completely and eat.

It is a compact cake and most will enjoy small pieces at the time.
 
Enjoy,
Ajeetdev Kaur
allissupport.com