Carrot cake is probably my favourite flavour of cake. The warm spices combined with the sweet carrots, dates and the crunchy pecans make for a treat I just can’t resist. So I wanted to find a way to recreate this classic flavour and pack it into a nutritious snack sized bar. After thinking of ways to do so, I recalled a cake recipe from a while back which swapped flour for chickpeas. Intrigued by this, I experimented with a couple different quantities to find the right balance.
The addition of chickpeas really revolutionises this traybake. Like flour, they act as a binding and bulking agent but on top of this, they also provide loads of protein, fibre and nutrients. Making these bars 100% more nutritious and delicious than a traditional white flour version.
Their consistency is quite cakey and soft and the addition of bicarb and a chia egg adds a little rise. I love mine with a dollop of almond yoghurt on top!
- 230g chickpeas (cooked, drained & blitzed in processor)
- 150g grated carrot (patted dry)
- 90g dates (blitzed in processor)
- 40g pecans (blitzed in processor)
- 10g grated fresh ginger
- 1 chia egg (1 tbsp chia seeds, 2 1/2 tbsp water)
- 3 tsp cinnamon
- 2 tsp vanilla essence
- 1/2 tsp bicarbonate of soda
(*makes approx 16 bars)
- Preheat the oven to 180°C / 160°C fan.
- Blitz all of the ingredients separately and then combine them into a bowl.
- Mix thoroughly to ensure the ingredients are well combined and evenly distributed.
- Once ready, press the mixture firmly into an 18cm square pyrex dish.
- Cook for 30-35 minutes. Use a skewer to check they’ve baked all the way through.
- Leave to cool then cut into bars. The mixture should make around 16.
Store the bars in an airtight container until ready to eat. (Will store for 1 week.)
Discover another one of my latest recipes: Puffed amaranth, date and pecan energy bars.