First off, don’t be put off by the title!! Yes it contains a tin of chickpeas, but you really don’t taste them. If you like nutty, seedy, tasty energy bars then these are definitely for you, ideal for a lunchbox snack or to take out on a run. They are a go to for monkeyboy on his long runs and seem to sustain him as well as any shop bought energy bars, but without the sugar, saturated fats, crappy proteins and sickly overload. The ginger in them has been a recent addition, which tastes great and also has good anti-inflammatory properties.
- 1 Can of Chickpeas
- 2 Cups of Porridge Oats
- 1 1/4 Cups Mixed Nuts & Seeds
- 1 Cup Dried Fruit
- 3tbsp Flaxseed
- 1/2 Cup of Nut Butter (peanut, almond, cashew)
- 1/2 Cup Pitted Dates (either soft or soaked for a few hours beforehand)
- 1/2 Cup Soya or Almond Milk
- 1/4 Cup of Honey, Agave or Maple Syrup
- 1tsp Ground Cinnamon
- 1tsp Ground Ginger
- 1/4tsp Salt
Construction: Spread the oats and nuts and seeds on a baking tray and gently bake in the oven for around 5 minutes or until they start to darken. Heat the milk gently with the flaxseed and allow to cool. In a mixer add the nut butter, dates, syrup, chickpeas, cinnamon, ginger, salt and cooled flaxseed mixture and whizz until it all starts to combine, which might take a few minutes. Once mixed add into a bowl. In the mixer this time, add the toasted porridge oats and nuts and give a quick whizz and before adding to the nut butter mixture along with the dried fruit. Mix by hand until all it all combines. Line a baking pan with some parchment paper and add the mixture. I use a a 9 inch by 13 inch pan. The mixture doesn’t spread too easily so don’t be freaked out. I kinda just squish it into shape and flatten into the tin with a spatula. Put in a preheated oven at 180 degrees c and bake for around 15 minutes or until top starts to gently brown. Allow them to cool and chop into bar size and wrap in cling film or plastic wrap.