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| Carrot and chickpea traybake |
This sweet and savoury carrot and chickpea traybake is Hemsley and Hemsley's healthy take on halwa.
Each piece provides 31 kcal, 1.7g protein, 4g carbohydrate (of which 1.7g sugars), 0.9g fat (of which 0.2g saturates), 1.3g fibre and 0.3g salt.
Each piece provides 31 kcal, 1.7g protein, 4g carbohydrate (of which 1.7g sugars), 0.9g fat (of which 0.2g saturates), 1.3g fibre and 0.3g salt.
Ingredients
- 400g tin chickpeas, drained and rinsed
- 70-80g/2½- 2¾oz dates
- 1 tbsp vanilla extract
- 1 tbsp ground cinnamon
- ½ tsp bicarbonate of soda
- 1 free-range egg
- 3 pinches salt
- 1 tsp finely grated root ginger
- 1 large carrot (approximately 160g/5¼oz), grated
Method
- Preheat the oven to 180C/160C Fan/Gas 4. Line a high-sided baking tray with baking parchment.
- Blend all of the ingredients except the carrot in a food processor until smooth and well combined.
- Add the carrot to the food processor and pulse a few times to combine, being careful not to over-blend (the carrot should provide texture and colour to this snack).
- Transfer the mixture to the prepared baking tray, spreading and smoothing it into an even layer using a palette knife.
- Bake in the oven for 30-35 minutes, or until cooked through and browned on top. Remove and set aside to cool slightly, then cut into squares. Serve warm or cold.
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