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Chickpeas are grown in Zone 1 and 2. To find out more information, flip to page 34. Chickpea Apple Cake Servings: 18-24 INGREDIENTS 4-5 apples, peeled, cored and chopped into small chunks (about 5 cups prepared) 3 Tbsp (45 mL) sugar 1 Tbsp (15 mL) cinnamon CAKE 14 oz (398 mL) can chickpeas, rinsed and drained 3 large eggs 1/2 cup (125 mL) butter 1/4 cup (60 mL) canola oil 1 1/4 cups (300 mL) brown sugar 1 Tbsp (15 mL) vanilla 2 cups (500 mL) all-purpose flour 1 Tbsp (15 mL) baking powder 1 tsp (5 mL) cinnamon 1/4 tsp (1 mL) nutmeg 1/4 tsp (1 mL) salt 1/4 cup (60 mL) milk Icing sugar for dusting (optional) DIRECTIONS 1. Preheat oven to 350ºF (180ºC). 2. To prepare the apples, toss them with the sugar and cinnamon and set aside. 3. Process chickpeas and eggs in a food processor or blender until smooth and set aside. In a large bowl, beat the butter, oil, and brown sugar until well combined. Add the chickpea mixture and vanilla and beat again. In a medium bowl, stir together flour, baking powder, cinnamon, nutmeg and salt. Add half of the flour mixture to the butter mixture, and beat until just combined. Add the milk, and beat again, then the rest of the flour mixture, and beat until just combined. 4. Butter and flour a 9 x 13 inch (22 x 33 cm) pan, and spread the batter out in the pan. Pour the apples evenly over top, then press the apples into the batter with the back of a large spoon until the batter just starts to press up through the apples. 5. Bake in the middle of the oven for about 50 minutes, or until a tester inserted in the centre comes out clean. Do not over bake or cake will be dry. Cool completely before cutting into squares. Dust slices with icing sugar before serving if you wish. NUTRIENTS Per Serving (1slice or 1/18 recipe) 242 Calories, 10 g Fat, 4 g Saturated Fat, 47 mg Cholesterol, 35 g Carbohydrates, 2 g Fibre, 21 g Sugar, 4 g Protein, 166 mg Sodium, 126 mg Potassium, 60 mcg Folate, 60 mg Calcium, 1 mg Iron TIPS Can be served warm for dessert or cold for an after school snack. 33 | Cooking with Pulses | Baking & Desserts