Chickpea Almond Cake

This healthy alternative to cake can be substituted for breakfast or a snack!! It’s got 10 grams of protein, 15 grams of fat, 8 grams of fiber, 41 grams of carbohydrate, and packed with nutrients like potassium, calcium and iron. Check out the recipe below.

Ingredients:

-1 16 oz can low sodium or no sodium chickpeas

-2 bananas

-6 pitted Medjool dates

-1/2 cup of almond butter

-1 & 1/2 cups thick oats

-1 tablespoon vanilla

-1/2 teaspoon salt

-1 tablespoon baking powder

-1/2 sliced almonds

Preheat oven to 350 degrees. In a food processor, add chickpeas with liquid, 2 bananas, dates, almond butter and vanilla. Mix until smooth. Add oats, salt and baking powder and mix for 10-15 seconds (For a smoother batter, mix a few seconds more). Pour into a 9 x 13 baking dish. Sprinkle with sliced almonds and bake for 35-45 minutes until the cake has a firm texture in the center. Baking times will vary. Note: To decrease some fat and carbohydrate, you can omit one banana and replace with 1/3 cup plant milk or regular skim milk. Also, you can reduce some of the fat by using 1/4 cup of sliced almonds rather than the recommended 1/3 cup.

Garnish with strawberries and enjoy!