Lemon chickpea slice

Abundance! What a brilliant word. But when it comes to citrus, you really have to get a little bit creative. Oranges are great because you can just eat or juice them. Lemons and limes are a tad more tricky – pickled limes, preserved lemons, marmalade? Tick. And there are still bags of fruit coming off the trees.

Desserts.

Lemon and lime sweets generally use very few fruit, which will hardly make a dent in the abundance of your heaving lemon tree. But any use is better than none, right? Especially a tasty one.

This is a variation on a recipe I posted a while ago for choc-berry chickpea slice. That one was vegan – this one is dairy-free and uses eggs. I must say that this version is rather lovely. It has a much lighter consistency, rather than the more fudgey chia-egg version. Not to say I don’t love a fudgey slice, but the eggs really do make a difference to the texture. Lighter is better when it comes to lemon I think. It also has no oil! Why did I even include that in the first place?! (And it still excites me that you’re getting a little dose of legume in your dessert!)

Lemon chickpea slice

1 cup chickpeas, cooked and drained
1 cup plain flour
1 1/2 tsp baking powder
1 cup raw sugar
2 eggs
1 tsp vanilla essence
zest of one lemon
1/4 cup lemon juice

Preheat oven to 180C and line a square or rectangular baking tin (the type for making brownies, or square cakes) – about 20 x 20 or 30 cm.

Whizz the chickpeas in a food processor until the texture resembles something between breadcrumbs and flour. This will be easier if the chickpeas are well-drained.
Place the chickpeas in a large bowl with the flour and baking powder, and whisk to mix together and remove any lumps.

In a smaller bowl, whisk together eggs, sugar, vanilla, lemon zest and juice. Add to the bowl of dry ingredients and mix until well combined.

Pour the mixture into prepared baking pan and bake for 40 minutes until the top is golden and an inserted skewer comes out clean.

Allow to cool, then remove from pan and ice with lemon icing by combining approx 1 cup icing sugar with a dash of lemon juice (or dilute with non-dairy milk if you want a more subtle lemon flavour).

When icing has set, cut into slices of your desired shape and size.

Eat.

Choc berry chickpea slice

On the weekend, I got a little creative. (The best kind of weekend, right?)
I challenged myself to make a slice, using the berries that have been sitting in the freezer for longer than I care to admit. Not knowing exactly how to make a slice, I experimented and was quite pleased with the results. After refining the recipe slightly, I am now happy to report that this is quite delicious, and also has chickpeas in it! I’m yet to try it with only chickpeas (and no flour), but if you experiment yourself with this one, please let me know how it goes!

I love using chickpeas in baking because they’re such a great little alternative to flour, and so full of protein that you can feel a little bit less guilty for indulging in baked goods – winning! These are also vegan (if you use vegan chocolate). Huzzah!

Chickpea tip: We always have chickpeas pre-cooked and frozen in small portions in zip lock bags. Cook up a whole heap at once, then you can just use them as you need, rather than having to think ahead in order to soak them in time for your meals!

*Edit – Take a look at Lemon chickpea slice for a light and lemony variation.

Choc berry chickpea slice

1 cup chickpeas, cooked
1 cup plain flour
1 1/2 tsp baking powder
1 tsp cinnamon
1 cup raw sugar
2 chia eggs (2 tablespoons ground chia seeds, whisked with 6 tablespoons water)
1/4 cup vegetable oil
1 tsp vanilla essence
1/2 cup water
1 cup mixed berries (or whatever berries you please) – could be fresh or frozen
1/3 cup dark chocolate chips, or block chocolate cut into small pieces

Preheat oven to 180C, and line a baking pan (of the sort you would make brownies in), about 20cm x 30cm.

Make up your chia eggs in a small bowl and allow to sit for a few minutes. Meanwhile, whizz chickpeas in a food processor until they resemble something between breadcrumbs and flour:

Place them in a large bowl with all other dry ingredients (flour, sugar, baking powder, cinnamon). Whisk together to mix and get rid of any lumps.

In a medium bowl, whisk together oil, chia eggs, vanilla essence and water until well mixed. It should be quite thick. Then add this mixture to the dry ingredients, and mix until well combined. Carefully fold in berries and chocolate until just mixed.

Pour mixture into prepared tin and bake for around 40 minutes, or until golden brown and an inserted skewer comes out clean.

Allow to cool for a while in pan before removing to cool on a wire rack. Once cool, slice into bars or squares, and serve dusted with icing sugar.

**Don’t be concerned if they look a bit undercooked once you’ve sliced them. These are really moist and fudgey due to the moisture from the berries, which gives them a really great texture.