A day of baking in Handlake village - chocolate cakes made on chickpeas

Text: Carl Grinde Date: 30 August 2011
Uppdated 22 Juli 2012

Chickpea chocolate cakes
Here are pictures from a baking day in Handsjöbyn in southern Jämtland in the summer of 2011 when I also gave a talk in the association house on health and alternative medicine. Then there was the cake buffet for 40 kr (7 dollar) /pers. Coffee, herbal tea, cucumber juice, red berry juice and blackcurrant juice was included. To bake cakes with chickpeas is my own idea and the recipe is a little further down the page. It is ideal for those who are allergic to gluten and would like to avoid wheat flour. Chickpeas also has less carbs than wheat flour plus a level of protein that closely corresponds to chicken (chick peas have one gram less per 100g compared to chicken, I think it was) The chickpea cookies does not taste chickpeas but delicious good chocolate cake!


1. puff pastry -pie shell

(Cup refers to the swedish measuring spoon which is 100 ml, not the american cup size)
Mix 4.5 cups chickpea flour with 200 gr unsalted butter (REAL butter) in a bowl. Add 1.5 cups granulated sugar, 1 cup of cocoa and a teaspoon of dark brown organic vanilla powder. If you do not have it, do not hesitate with a tablespoon of vanilla sugar but then there will be more calories than with just organic pure vanilla. Mix to a smooth dough, pastry. Grease a round pan with removable edges with oil or butter. Place about 2 tablespoons of cocoa in the pan and swirl it around until the cocoa covers the bottom and around sides. Pour out any excess cocoa. Press the dough into shape, and preferably up a bit along the sides. Bake pie shell in bottom of oven at 200 degrees celsius for 20 minutes. This is just a variation on the usual puff pastry and of course you can make the dough without the cocoa in the pies of all kinds. Use a little more chickpea flour if you do not use any cocoa.

2. Chocolate truffle/cream

Boil 4 cups water. Pour in 1 teaspoon dark brown organic vanilla powder (or a tablespoon of vanilla sugar), mix briefly with a hand blender. Add 2 cups chickpea flour and stir immediately with a hand blender, lower the heat slightly. Pour in 300 grams melted butter, alt cold hard butter which will melt in the pan. Blend with the stick blender. Add 2 cups powdered sugar and mix, mix. It gets very grainy at first, but continue to mix for a while and then the mixture becomes smooth. One can possibly take the saucepan off from the heat a little while to mix but it but it is important for to the chickpea powder/flour to simmer a few minutes, about 4-5 minutes or else it may have a pungent raw taste. At last pour in 2 cups cocoa and stir, mix. Let the chocolate truffle simmer one to two minutes and then take the saucepan from the heat. Add the chocolate DIRECTLY into the baked pie shell or otherwise the the chocolate gets hard in the saucepan. Smooth the chocolate truffle in the pie shell and let the cake stand and cool in the refrigerator (not the freezer) and get hard for about 2 hours. Remove the edge from the baking tray/form and cut the cake into wedges. Serve with whipped unsweeted cream.

You can pour a little peppermint oil in the puff pastry and chocolate truffle/cream to get a mint flavor. Then also do a frosting with coco milk (use most of the thick, pour out the watery) and a little cream cheese, sugar and peppermint oil. Or you can make a version with hazelnuts in. For pie the shell you then take only one cup chickpea flour and adds 2 cups finely chopped hazelnuts. For the chocolate truffle you take half cup chickpea flour less and add 1.5 cups chopped hazelnuts instead. Decorate the cake with walnuts.

Instead of sugar you can use birch sugar that has 40% less calories and 75% less carbs but you can then add a little extra because sugar is slightly sweeter. For pie crust, you can then take 2 cups birch sugar and to the truffle 3 cups birch sugar. Of course you can sweeten with stevia instead, which has zero calories and zero carbs but I have not tested it on this recipe yet.