John Myers
Ingredients for 1 servings:
- 300 g chickpeas
- 1 cup sesame seeds, unhulled, approx. 140 g
- 1 cup brown rice, approx. 180 g
- 200 g margarine, without milk
- 3 tbsp cocoa powder, heaped
- 15 g baking powder, gluten-free
- 500 g mineral water, carbonated, medium
- 250 ml maple syrup
- 50 drops of flavoring (mint oil), or 1 tbsp
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 10 minutes
Gluten-free, egg-free, dairy-free, vegan
Grind the chickpeas and toast in a dry frying pan until lightly fragrant. Grind the sesame seeds and brown rice together and toast in a dry frying pan. Add the cocoa powder just before the end. Melt the margarine. Combine this and all the other ingredients in a mixing bowl and mix. Then mix everything together on medium speed for 4-6 minutes. Season to taste, adding more sweetener if desired. Pour into a 26cm ring pan lined with baking paper, place in a cold oven, and bake at approximately 150°C for about 90 minutes. Do a pinch test. This is my own recipe.
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