Mango, blueberry and lime bake
4
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 16 • Difficulty: Easy
Tropical flavours provide plenty of zing in this clever dairy-free bake, made using creamy nut butter and a can of chickpeas.
Ingredients
Canned chickpeas, rinsed and drained
1 400g can
Almond butter
100 g, smooth
Maple syrup
⅓ cup(s), (80ml)
Egg(s)
2 medium
Vanilla bean extract, alcohol free
2 tsp
Lime rind
1 tsp, finely grated, plus extra thin strips to decorate
Lime juice
1 tsp
Rolled oats, dry
¾ cup(s), (70g)
Shredded or desiccated coconut
⅓ cup(s), (25g)
Baking powder
1 tsp
Fresh blueberries
100 g, or frozen
Mango
½ cup(s), fresh, chopped, (100g)
Icing sugar
⅓ cup(s), (55g)
Lime juice
2½ tsp, (approximately), plus thin strips of lime rind to decorate
Instructions
1
Preheat oven to 160°C. Lightly spray a 16cm x 26cm slice tin with oil and line base and sides with baking paper, extending paper 2cm above the edge of tin.
2
Process chickpeas, almond butter, syrup, eggs, vanilla, lime rind and juice in a food processor until smooth. Transfer mixture to a large bowl. Stir in oats, coconut and baking powder until combined. Fold through blueberries and mango. Pour mixture into prepared tin and smooth top with a spatula.
3
Bake for 35 minutes or until golden. Place on a wire rack and cool completely in the tin. Use lining paper to lift tray bake from the tin and transfer to a chopping board.
4
To make glaze, sift icing sugar into a small bowl and stir in enough juice to give a smooth, spreadable consistency. Drizzle glaze over tray bake. Sprinkle with strips of lime rind and set aside until topping is set. Cut into 16 pieces.
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