📍Chickpea & Cranberry Fudge 👨🍳📍
I have your weekend healthy bake sorted ! If you like me, are always looking for a snack at your desk around 3pm 👩💻 but don’t want the sugar slump, then this is the perfect recipe for you !
EASY STEPS 👇
1. Line a 10 x 15 baking tray with grease-proof paper. Place 60g of coconut oil in a non-stick pan and heat gently over medium heat.
2. Add 125g of chickpea flour and stir to form a smooth paste.
3. Toast the mixture in the pan until the chickpea flour gives a subtle nutty aroma, thickens slightly, and turns a slightly darker shade. This will take about 8 minutes.
4. Take care not to over-cook and keep stirring while you are toasting the flour consistently.
5. Once toasted, remove from the heat and pour into a bowl and set aside.
6. Now place 70g of coconut sugar, small handful of cardamom seeds and a sprinkle of nutmeg, and 50ml water into the same saucepan and stir to dissolve over medium heat. Bring it up to a quick boil and reduce to simmer for about 2 minutes to thicken slightly.
7. Return the chickpea flour mixture to the pan with the syrup and stir to combine. Allow to simmer together for a minute or two to thicken. Then add your chopped cranberries (I used 100g) and stir to combine.
8. Pour the mixture into your prepared tray and allow to set in the fridge for about 4 hours.
9. Slice into pieces and store in a sealed container in the fridge. Pop in your bag and you have your perfect afternoon work treat ! 💁♀️
