Mango, blueberry and lime bake
Canned chickpeas, rinsed and drained
1 400g can
100 g, smooth
⅓ cup(s), (80ml)
Vanilla bean extract, alcohol free
1 tsp, finely grated, plus extra thin strips to decorate
Rolled oats, dry
¾ cup(s), (70g)
Shredded or desiccated coconut
⅓ cup(s), (25g)
100 g, or frozen
½ cup(s), fresh, chopped, (100g)
⅓ cup(s), (55g)
2½ tsp, (approximately), plus thin strips of lime rind to decorate
- 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.
- 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.
- 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.
- 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.