A Delicious, Healthy No Sugar Chickpea Cake Recipe

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The Benefits Of Chickpeas For Baby

Chickpeas, are an excellent addition to a baby's diet. Packed with essential nutrients, chickpeas are a great source of protein, fibre, vitamins, and minerals. Introducing mashed or pureed chickpeas around six to eight months can provide a fantastic source of plant-based protein for growing babies. Their creamy texture makes them easily digestible, and their mild flavour is perfect for developing taste buds. Chickpeas are also rich in iron, which is crucial for healthy brain development. Additionally, they contain folate and zinc, essential nutrients for a baby's growth. With their versatility, chickpeas can be added to various baby-friendly recipes, such as purees, soups, and even homemade finger foods. So, incorporating chickpeas into your little one's diet is a nutritious and delicious way to support their overall health and development.

The Versatility of Chickpeas

Chickpeas are incredibly versatile when it comes to recipes for babies. Whether pureed or mashed, chickpeas can be easily incorporated into a variety of dishes to introduce valuable protein, fibre, and essential vitamins to your little one's diet. They can be transformed into creamy houmous, offering a delicious dip for finger foods like soft vegetables or pita bread. Chickpeas can also be blended with fruits or vegetables to create savoury or sweet purees, adding depth and creaminess to your baby's meals. They can even be baked to make healthy finger foods for older babies, providing a safe and nutritious snack option. With their subtle nutty flavour and numerous culinary possibilities, chickpeas truly shine as a versatile ingredient in recipes for babies.

The Benefits Of Blueberries For BLW

Adding blueberries to a baby's diet is a wonderful way to introduce a burst of flavour and a boost of nutrition. Blueberries, packed with essential vitamins and minerals, are not only delicious but also offer numerous health benefits for little ones. Rich in antioxidants, these tiny berries aid in strengthening the immune system, promoting healthy brain development, and supporting overall growth. The natural sweetness of blueberries makes them appealing to babies, and their soft texture makes them easy to mash or blend into purees, making them suitable for even the youngest eaters. Whether served as a puree, mixed into yogurt, or enjoyed as finger food, or cake such as this recipe, blueberries are a fantastic addition to a baby's culinary journey, creating new and exciting taste experiences while nourishing their growing bodies.

What Is Oat Flour?

Using oat flour instead of regular flour can be a healthy and delicious alternative in baking and cooking. Oat flour is made from ground oats, which gives it a subtly nutty and slightly sweet flavour, perfect for this recipe! Not only does it add a unique taste to recipes, but it also offers numerous nutritional benefits. Oat flour is rich in fibre, high in protein, and gluten-free (if your little one is gluten free i would suggest using gluten free oats to be on the safe side) making it suitable for individuals with dietary restrictions or sensitivities. It provides a softer texture to baked goods, while still imparting a satisfying density. Whether you're making overnight oats, teething biscuits, or even thickening sauces, incorporating oat flour can elevate your dishes with both taste and health benefits. Win win!

The Benefits of Bananas

Mashed banana is a versatile and nutritious ingredient that serves as a fantastic addition to baby-led weaning recipes. Its smooth and creamy texture makes it an ideal choice for introducing solids to your little one. Whether used as a standalone snack or mixed with other ingredients, mashed banana adds a natural sweetness that appeals to tiny taste buds. Its potassium-rich composition promotes healthy growth and development while aiding digestion. Whether incorporated into pancakes, cake, or porridge, mashed banana brings a delightful flavour and texture to these recipes, making it an excellent choice for introducing your baby to a world of flavours and textures.

The Benefits Of Blueberries

Blueberries are a fantastic addition to a baby's diet during baby-led weaning. These tiny fruits are packed with essential nutrients that support the growth and development of infants. Blueberries are a great source of dietary fibre, which aids in digestion and promotes a healthy gut. They are also loaded with antioxidants that boost the baby's immune system, helping to ward off illnesses. Additionally, blueberries are rich in vitamins C and K, which contribute to healthy bones and a strong immune system. Introducing blueberries to a baby's diet not only provides key nutrients but also encourages the development of fine motor skills as they pick up and self-feed these deliciously nutritious treats.

What Is Flaxseed?

Flaxseeds offer compelling benefits when incorporated into a baby's diet during the baby-led weaning process. Packed with essential nutrients, they serve as a valuable source of omega-3 fatty acids, promoting brain development and enhancing cognitive function in infants. Moreover, the high fibre content in flaxseeds aids in digestion and regulates bowel movements, preventing constipation commonly encountered during the transition to solid foods. Flaxseeds' natural antioxidants bolster the immune system, lending an added layer of protection against illnesses. Furthermore, their subtle nutty flavour and soft texture make them an easy addition to various dishes, allowing babies to explore different tastes and textures with enthusiasm. By incorporating flaxseeds into a baby's diet, parents can provide a nutrient-rich and delicious food option during the important stage of baby-led weaning.

Why Should You Make This Recipe?

If you're seeking a delicious, original recipe to tantalise your taste buds, look no further than my chickpea cake recipe. This delightful culinary creation will not only help your hunger but also elevate your dining experience to new heights. Bursting with flavour and rich in nutrients, chickpeas make for an exceptional ingredient that satisfies both vegans and non-vegans alike. The recipe uniquely combines sweet with savoury, transforming simple chickpeas into an explosion of taste and texture. Moreover, these power-packed chickpeas are a treasure trove of plant-based protein and fibre, supporting overall well-being. By immersing yourself in the joy of making and savouring this chickpea cake recipe, you open yourself up to a world of culinary pleasure and nourishment for your family with this great recipe.

Ingredient information

Oats - The perfect base for this cake! Slow releasing energy to keep tummies fuller for longer! I blitz in the Nutri Bullet to make the oat flour.

Baking powder - As there’s no raising agent with flour this cake needs a little help with some baking powder!

Bicarbonate of soda - A little acidity needed for the cake!

Flaxseed - An omega 3 hit that can be an optional ingredient if you like.

Ground ginger - A delicious spice that works so perfectly within the recipe.

Banana - Adds sweetness with the blueberries, brings a great flavour too.

Egg - The egg brings and binds all the ingredients together. I use a free range egg.

Blueberries - The fresh berries adds to the sweetness, which is needed against the other savoury ingredients.

Healthy chickpeas - Packed with protein adding them to the cake, makes more a

moist cake texture.

Milk - I have used whole milk, but you can use your plant based milk of choice, i would suggest oat milk.

Serving suggestion

This healthy cake recipe is great on its own as a snack or healthy dessert for your family! Or you could serve after a meal for example a pasta salad, or a beef stew, chicken curry, or vegetarian moussaka. You could serve for the first time with some Greek yogurt, or even a little homemade custard! It’s completely up to you! The great thing is this cake is so moist it really doesn’t need any accompaniments.

Storage instructions

The best way to store the cake when it has been cooked, is by storing in airtight containers in the fridge in between some parchment paper. Or you can freeze the cake once cooled for at least 2 hours, and then transfer into an airtight container with parchment in between each cake, or you can store in freezer bags!

The cake will keep for up to 5 days in the fridge if stored correctly in an airtight container and it will keep in the freezer for up to 3 months, stored in freezer or airtight containers.

To defrost from the freezer, take out what you need, and defrost in an airtight container overnight in the fridge. Check that the cake is fully defrosted before you serve. Once defrosted the cake can be kept in an airtight container in the fridge for up to 3 days.

You will not be able to re freeze once defrosted.

Equipment used to help with this recipe

Cake pan - I prefer to use metal non-stick cake pans and this one is a heavy duty one. Could be used for roasting vegetables as well as baking cakes for your little ones.

Bag clips - These stainless steel clips are useful all around the home - I particularly like to use them to seal my bakes in a freezer bag.

Airtight container - I much prefer the click-shut lids on these containers compared to others. They are also dishwasher and freezer safe and BPA free, so very suitable for food use. 

Nutri Bullet - I have found a blender to be an invaluable tool in the preparation of many of my baby led weaning recipes.

Mixing bowl - I like to use a stainless steel mixing bowl - they are usually lightweight and easy to clean.

Recipe | Chickpea Cake

Ingredients

Makes 9 slices

• 200g ground oats, I use a nutri bullet to blitz rolled oats (keep some rolled oats for decoration)

• 1 teaspoon baking powder

• 1/2 teaspoon bicarbonate of soda

• 1 tablespoon flaxseed

• 1 teaspoon ground ginger

• 1 large banana (140g)

• 1 free range egg

• 100g blueberries (plus 5 for decoration)

• 1 400g tin chickpeas (keep half the chickpea water)

• 125ml whole milk

Instructions

• Start by pre heating your oven to 180 C or 350 F, a medium-high heat.

• Line a 9x9 inch baking tin with baking parchment, make sure the sides are covered with baking parchment too, place on a baking sheet.

• Pop the banana into a large bowl and mash.

• Crack in the egg and mix together until combined.

• Get your Nutri Bullet or food processor, and pop in the chickpeas and half of the chickpea water. Blend until smooth.

• Add to the banana and egg mixture and stir.

• Add in all the dry ingredients to the rest of the ingredients and stir until mixed well.

• Pour the cake batter into the prepared cake pan. Sprinkle with rolled oats on top of the cake.

• Pop into the preheated oven for 25 minutes. Check that the cake is cooked by sticking a skewer in the centre of the cake. If the skewer appears clean it is fully cooked. If it comes out with raw batter on the skewer cook for a further few minutes until the skewer comes out clean.

• When the cake cools the cake may crack on the top slightly, this is absolutely fine. Transfer to a wire rack.

• Cut into a small slice or finger sized slices. Serve at room temperature.

Hope you and your family enjoy!

Recipe notes

If you wanted to make this cake dairy free vegan dessert you could replace the milk with an oat milk of your choice, I would recommend Plenish oat milk or coconut milk as this is a gluten free oat milk. To make this a gluten-free cake I would switch out the oats for gluten free oats to be on the safe side or you could use almond flour, chickpea flour or coconut flour for a flourless cake, you could use the gluten free oat milk too! To make the cake egg free replace the egg with approx 60ml vegetable oil (1/4 cup).

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