Trying to use up some ingredients in the fridge/pantry and making some healthier snacks for the kids for school, I always have a variety of nuts on hand but with a no nut policy at school I needed to think outside the box. I had some tahini that needed to be used up and a tin of chickpeas from my clean eating days but on the low fodmap diet chickpeas. I was happy with the result and kids absolutely loved them! I even managed a tiny little centimetre size piece to test it, yummy and no ibs symptoms either from that tiny piece…phew! Oh and those on the low fodmap diet this recipe isnt suitable during the elimination phase as chickpeas is a known fodmap. If you know you can tolerate chickpeas then go for it and enjoy, please assess your own tolerance.
How can I make tahini and chickpeas appealing to 5 kids? Here’s how….
Flourless Vanilla Tahini Choc Chip Slice
1 cup tahini
1 tin of chickpeas, drained
1/4 cup rice malt syrup (or maple syrup)
2 tsp vanilla essence
2 egg whites
1 tsp baking powder
1/2 tsp cinnamon
pinch of salt
1/4 cup choc chips (either dark, milk or dairy free)
Preheat oven to 160 degrees (fan forced) and spray/grease square 8 inch dish with coconut oil or olive oil spray or use butter/dairy free spread (like nuttelex) and then add a piece of grease proof paper (this makes it much easier to just lift out after cooking and spraying first helps to keep the paper in place. In a food processor combine all ingredients except for the choc chips. Mix until smooth and thoroughly combined, stopping to scrape down the sides. Mix in the choc chips. Pour into the dish and bake in the oven for about 25-30 minutes. Allow to cool a little before lifting out the dish. Cut into squares. Store in the fridge in an airtight container (can be frozen).