John Myers
Ingredients for 1 servings:
- 450 g chickpeas, ground
- 50 g amaranth, ground
- 1 pinch of salt
- 200 g margarine
- 1 tsp vanilla powder, bourbon
- 200 g sugar
- 500 ml watermelon juice / pulp
- Dough, light, about 1/3 of it
- 3 tsp cocoa powder in
- 100 ml watermelon juice / pulp dissolved
- 50 g sugar, if desired
- 50 g chickpeas, ground
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
gluten-free, egg-free, dairy-free, vegan
26 cm ring pan with baking paper. Mix all ingredients for the light dough thoroughly, leaving about 1/3 in the mixing bowl and setting the rest aside. Now, in the third of the pan, mix the soaked cocoa, sugar (optional), and ground chickpeas thoroughly. Using a spatula, alternate layers of dark dough on top of the light dough in the middle of the ring pan lined with baking paper. Bake in a cold oven at approximately 140°C (convection oven) for about 70-80 minutes. Use a needle to test the dough (please insert the needle into the center; it takes a little longer there). My own recipe.
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