Chickpea & Pumpkin cake

Makes 60 pieces, advanced preparation of butternut squash puree and dried chickpeas required

The buttercup squash is reasonably good for us compared with other root vegetables, and this leaves all the skin on as well…

Advanced preparation

Buy a lovely buttercup pumpkin. Place it whole in the oven and roast for about 2 hours, to save energy preferably do it while you are cooking something else.

  1. Let it cool.
  2. Take off the knob at the top and slice in half.
  3. Take our the seeds – you can either compost these or roast them later.
  4. Roughly chop up the pumpkin – skin and all and place in the food processor.
  5. Whizz until smooth, adding a small amount of water as you go. (there will be some green flecks!)
  6. Use this in all sorts of recipes.

If using dried you will also need to cook the chickpeas in advance.

Ingredients

3 cups pumpkin puree

3 cups cooked chickpeas

3 tsp vanilla essence

1 cup glucose (or dextrose) powder

½ cup caster sugar

5 tablespoons ground flax seeds mixed with 15 tablespoons water and left to stand for 30 minutes.

5 eggs

3 teaspoons baking powder

1 teaspoon salt

3 teaspoons ground ginger

3 teaspoons ground cinnamon

2 tsp ground allspice.

makes 60 x 4cm squares. 37kcal per square. (47kcal with chocolate on top)

Method

Preheat oven to 180° C

  1. Whizz the pumpkin puree and cooked chickpeas together in a food processor until well blended.
  2. Add the flax seeds and water, vanilla and eggs.
  3. Whizz until combined (but not too much).
  4. Mix the dry ingredients together in a large bowl.
  5. Add the liquid pumpkin mix to the dry mix.
  6. Mix everything together well by hand.
  7. Taste and if REALLY not sweet  add a little more caster sugar – 1 tsp at a time and taste after mixing. (if you’re counting calories that’s 16kcal per teaspoon, but also remember this is half fructose which is very toxic for your body – so don’t add much)
  8. Pour into 3 20cm x 20cm oven tins. (or equivalent – several smaller ones are better than one large one for even cooking).
  9. Place in oven for approx 50 mins. Should be relatively well set when comes out – test with a skewer. If too wet even after a bit of cooling, you can just put it back in for another 10-20 mins.

For an extra 10 calories per slice you can chop up 250g dark chocolate and sprinkle it on the top before putting in the oven. This compares well with 95kcal per Timtam® and 76kcal for a single digestive biscuit.

To roast the seeds, give them a wash and place them in the oven on a tray at 100 celsius for 20-30 mins – may take longer. Until edible!

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