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Photo of Mango, blueberry & lime traybake by WW

Mango, blueberry & lime traybake

6
Points® value
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
12
Difficulty
Easy
Tropical flavours provide plenty of zing in this super-simple dairy-free bake, which is made using creamy nut butter and a tin of chickpeas.

Ingredients

Calorie controlled cooking spray

4 spray(s)

Chickpeas, cooked

1 can(s), large, drained

Smooth cashew butter

100 g

Maple Syrup

75 g

Egg, whole, raw

2 medium, raw

Vanilla Extract

2 teaspoon(s), level

Lime

1 zest(s) of 1

Lime Juice, Fresh

1 teaspoon(s)

Porridge oats

75 g

Desiccated Coconut

25 g

Baking powder

1 teaspoon(s), level

Blueberries

100 g

Mango

100 g

Icing Sugar

50 g

Lime Juice, Fresh

1 teaspoon(s)

Lime

1 zest(s) of 1

Instructions

  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Grease and line a 20 x 20cm shallow baking tin.
  2. Whizz the chickpeas in a food processor with the cashew butter, maple syrup, eggs, lime zest and juice, and vanilla essence, until combined. Spoon into a bowl, add the oats, coconut and baking powder, and mix well. Fold through the blueberries and mango, then pour into the tin, smooth the surface and bake for 30 minutes, or until risen and golden.
  3. Remove from the oven and cool on a wire rack in the tin for 10 minutes. Remove from the tin and cool completely. Mix the icing sugar and lime juice with 1 tbsp water. Drizzle over the traybake, then decorate with the lime zest and cut into 12 squares.

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