Ingredients |
|
|
250 g |
chickpeas |
|
1 TL |
pureed cashew |
|
1 |
egg |
|
100 g |
applesauce (without sugar) |
|
1 ts |
baking powder |
| 30 g |
Whey: white chocolate & raspberries |
| 30 g | coconut flour |
| Erythritol+Stevia | |
| A handful of raspberries | |
| 25 g | Finest White Chocolate |
How it's done:
Preheat the oven to 160°C. Place the chickpeas in a sieve, wash under running water and drain well. Then place the chickpeas in a higher container and puree finely together with the apple puree, egg and cashew. Mix flour, whey and baking powder in a separate bowl and add to the wet ingredients. Mix everything together. Sweeten with Erythritol+Stevia as desired. Chop the finest white chocolate and add to the dough together with the raspberries.
Pour the dough into a 16 cm silicone mould and bake in a convection oven for approx. 25 - 30 min. – sticks sample.
Hint: You can also divide the dough completely relaxed into muffin moulds.
