Ingredients
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- Low-calorie cooking spray
- 2 x 400g cans chickpeas (see tip)
- 150g caster sugar
- 150g plain unsweetened soya yogurt with added calcium, plus extra to serve
- Zest of 1 large unwaxed orange, plus extra to serve
- Zest and juice of 1 unwaxed lemon, plus extra zest to serve
- 250g self-raising flour
- 1 level tsp bicarbonate of soda
- ½ level tsp baking powder
- 25g ground almonds (see tip)
- 100g frozen blueberries
- 2 level tbsp icing sugar, sieved
Note
- You can switch the almonds for cashew nuts if you don’t mind grinding them yourself. Once youʼve used the aquafaba, thereʼs no need to waste those tasty chickpeas! You could use them to make our lovely lemon houmous or mushroom and chickpea curry.
Go to the next page to get the Instructions
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