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HOW TO MAKE To make the Chickpea Flour: (Please note: this step requires a food processor): • B litz the dried chickpeas for about 3 to 4 minutes in a food processor, as the time passes you will see what resembles a fine, creamy powder. • S ift the mixture reserve the fine flour and reblitz the rest, if you only have a bit of the grain left, use a coffee grinder and this will allow the last small grains to be milled to the fine flour. To make the brownie: • P re heat oven 160c (140c for fan assisted ovens)
FAIRTRADE CHICKPEA BROWNIE
Recipe To celebrate the launch of the highly-coveted Fairtrade and Organic chickpeas within our pulses range, our friends at Just Trading Scotland have supplied us with this delicious chickpea brownie recipe. Enjoy WHAT YOU’LL NEED 150g dark chocolate 150g butter
120g Fairtrade and Organic chickpeas 4 tablespoons cocoa
brown sugar
150g white chocolate chips or chopped white chocolate
3 eggs, locally
150g fresh raspberries
sourced if possible
Pinch of salt
150g soft dark
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• G rease and line a deep 7" cake tin. If you don't have a square tin, a round one will do the job. • M elt the chocolate and butter in a bowl over simmering water, or on defrost in the microwave (short 2-minute bursts in the microwave is best, stir and return, stir and return) • W hisk the eggs, brown sugar and salt until thick and creamy. This could take about 3 to 4 minutes. Weigh out the chickpea flour and the cocoa. • W hen the eggs are creamy add in the cooled melted chocolate and butter and stir well. • A dd in the cocoa and flour and mix well together fold in the raspberries and white chocolate. • P our the mixture into the prepared tin. It will come right up to the top, but don’t worry, the mixture will not rise. • B ake for no more than 20 minutes otherwise the centre will bake, and you won’t have that mouth-watering gooey centre. traidcraftshop.co.uk
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