Protein fuelled snack that will have the kids lined up for some…just don’t tell them there are chickpeas in them 🤫

SERVES 12

INGREDIENTS

• 400g chickpeas, drained and rinsed
• 100g nut butter (peanut butter or almond butter)
• 100g brown rice syrup
• 60ml almond milk
• 75g gluten free flour
• 50g protein powder (your choice of flavour)
• 1tsp baking powder
• 150g raspberries fresh or frozen
• 60g choc drops

METHOD

1. Preheat the oven to 170 degrees, line a square baking tin with baking paper
2. Add the chickpeas, nut butter, syrup and almond milk to a food processor and blend until you have a smooth paste
3. Add the flour, protein powder and baking powder and blend again until well combined
4. The batter will be quite thick
5. Remove the blade and add the raspberries and the choc chips and stir through with a spatula
6. Add the batter to the cake tin and smooth out with the spatula
7. Bake for 30mins
8. Allow to cool and than slice into desired sizes and ENJOY THEM!!

MACRONUTRIENTS PER SERVE = 189 PER SLICE

PROTEIN 9.4G

FATS 7.4G

CARBS 22.4G

PHOTO CREDS: RFT CLIENT HUI KUAN

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