Lemony Sprouted Chickpea (Garbanzo Bean) Cake
Ingredients
- 16 oz TYH sprouted organic garbanzo beans, cooked and drained
- 4 tablespoons organic lemon juice
- 1/4 cup Olive or avocado oil
- 2 teaspoons grated lemon zest
- 2 organic or pastured egg yolks
- 2/3 cup TYH sprouted organic flour (your choice)
- 1 cup organic sugar or Lakanto
- 2 teaspoons aluminum-free baking powder
- 1/2 teaspoon sea salt
- 2 organic or pastured egg whites
- 1/8 teaspoon cream of tartar
- 2 tablespoons freshly squeezed organic lemon juice
- organic powdered sugar or Lakanto
Servings:
Units:
Instructions
- Preheat oven to 350 degrees.
- Grease and lightly flour 2 8-inch round cake pans.
- In a blender or food processor, puree chickpeas (garbanzos) with lemon juice, oil and lemon zest. Add egg yolks and blend well. Turn mixture into a large bowl.
- In a medium bowl, combine flour, ½ cup sugar, baking powder, and salt. Stir to blend. Add to pureed chickpea mixture and mix well.
- In another medium bowl, beat egg whites and cream of tartar until foamy. Gradually add remaining ½ cup sugar slowly, beating until whites form peaks that are stiff but not dry.
- Fold beaten egg whites into chickpea mixture.
- Pour batter into the prepared pans and bake 30-35 minutes or until a toothpick inserted into center comes out clean.
- Cool 10 minutes on a wire rack, then turn cake out of pans and cool completely.
- Drizzle 1 tablespoon lemon juice over each round and sprinkle tops with powdered sugar. May stack layers if you want.
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Maple-Date Bars
Ingredients
- 1 3/4 cups finely chopped pitted dates (about 12 ounces)
- 3/4 cup filtered water
- 1/3 cup maple syrup
- 1 teaspoon grated lemon zest
- 2/3 cup organic sugar
- 1/2 cup organic butter, softened
- 1 cup sprouted flour (your choice)
- 1 cup sprouted rolled oats
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
Servings:
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Instructions
- Preheat oven to 400 degrees F.
- Combine dates, water, and maple syrup in a heavy saucepan over medium heat. Bring to a boil; cook 12 minutes or until most liquid is absorbed, stirring frequently (will resemble jam). Stir in zest. Let cool completely.
- Beat sugar and butter at medium mixer speed until smooth.
- Place flour, oats, baking soda, and salt in a medium bowl and whisk to blend. Add the flour mixture to the butter mixture. Mix slowly until crumbly.
- Press 2 cups of the flour mixture into the bottom of a 13 x 9” glass or ceramic baking dish that’s been lightly buttered. Spread date mixture over flour mixture. Sprinkle with the remaining flour mixture.
- Bake for 20 minutes or until golden brown. Cool completely in pan on a wire rack. Cut into squares and store in a cookie tin between layers of wax paper.
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