I really like beans and lentils! And so does the Dutch author Joke Boon. She even wrote a complete book about al different kinds of beans and lentils, Bonen! (in english Beans!). She also thought of the magnificent chickpea cake that you get as a recipe of in this post. Oh do try it!
The International year of pulses
Did you know that 2016 is declared by U.N as the International year of pulses? The purpose is to make people more aware of the nutritional value of pulses and their contribution to sustainability and more reliable food. In other words, this book just came on right moment.
Cause let be honest, for many of us beans and lenses are not a part of our daily diet. What do you really do with it? Part from eating the white beans in tomato sauce with your eggs I mean… I guess every county have one of two traditional ways of eating beans or lentils. An update (and maybe a reminder) for 2016 was highly needed according to the author. A win/win for everyone!
Mrs Boon decided to set up a challenge for herself. For one year, every day she should eat something with pulses of any kind. Now that is kind of a challenge I would say!
In the book we get lovely recipes from how to use the throughout the day, from breakfast to dessert. In the recipes lentils (red, black, white, green…), chickpeas, pinto beans, kidney beans, lupine, mung beans, even peanuts and much more are introduced. Did you think about in how many different ways we eat pulses? Al over the world we enjoy them in different shapes such as fresh, dried, in a pot, frozen and processed in all different forms such as flour, noodles, miso, tahoe, tempeh, milk, butter and even yoghurt. Wow! Great prospects for eating more pulses in other words!
One way of eating more beans could be to add them to the next cake you’re making. Why not this delicious cake with roasted almond flakes and chickpeas? In the original recipe no cardamom is included, nor medlar but since I’m not a real fan of cranberry I decided to give it my own twist. Hopefully the author will forgive me. The cake is so good with a cup of the or coffee!
Magnificent cake with almond, cardamom and chickpea
cake tin 1 liter or springform pan 24 cm ∅
2,6 oz / 75 gram flaked almonds
12 oz / 350 grams of cooked chickpeas (if canned, rinsed and well drained)
4,4 oz / 125 gram vloiebare flower honey
2 teaspoons crushed vanilla
1 tablespoon baking powder
4,4 oz / 125 gram of sunflower oil
A pinch of salt
2,6 oz /75 gram dried cranberries (I have this replaced with 2 teaspoons freshly grained cardamom and 4 medlar)
How do I do it?
1. Preheat oven to 180 degrees.
2. Grease the cake tin or springform pan or take and sheet of parchment paper, fold and shape it into the tin.
3. Toast the almonds in a dry frying pan, shake back and forth and stay with it. It may be unexpectedly fast.
4. Grind the almonds in a food processor finely. Put in a bowl and set aside.
5. Grind the chickpeas fine. Add honey, ground vanilla, baking powder, sunflower oil and salt and let it run a while. Add the eggs one at a time while the machine is running. If the eggs are incorporated, then add the ground almonds and mix briefly.
6. Spoon med spoon cranberries into the batter (do not run the machine, otherwise they break). Or just do the cardamom and thereby gepeelde medlar cut into pieces.
7. Pour the batter into the cake tin or springform pan and put it in the middle of the oven.
8. Bake the cake for 30-45 minutes until brown and cooked through, check with a skewer. The cooking time can vary greatly because the cake in a springform pan is thinner and therefore is cooked much faster.
9 Let the cake cool in the tin on a wire rack before you deposit it.
This cake is free from gluten and lactose. You can easily replace the honey with agave or sukrin to make it less carbs. You might however have to play with the amounts slightly as agave is sweeter then honey etc.
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