Banana chickpea cakes

serves 24 small cakes

Ingredients:

- 2 ripe bananas

- 160g rolled oats

- 1 can chickpeas, drained

- 2 tbsp peanut butter

- 1 tsp baking powder

- 2 tbsp rice malt syrup or honey

- 4 tbsp natvia 

- 100ml almond milk

- pinch of salt

- cinnamon and roasted flaked almonds (optional)

Method:

Preheat oven to 200C. Lay 24 paper cases out on a baking tray, you could use less cases if you want bigger cakes.

Put all the ingredients into a large bowl and blend until smooth. Put about 2 tablespoons of mixture into each case. Bake for about 20 minutes, make sure a toothpick comes out clean after inserting it into the centre of the cake. 

Leave the cakes to set and cool, as they come out the oven very moist.

Top off with some cinnamon and roasted flaked almonds.