Mango, blueberry & lime traybake
5
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 12 • Difficulty: Easy
Tropical flavours provide plenty of zing in this super-simple dairy-free bake, which is made using creamy nut butter and a tin of chickpeas.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Chickpeas, cooked
1 can(s), large, drained
Smooth cashew butter
100 g
Maple Syrup
75 g
Egg, whole, raw
2 medium, raw
Vanilla Extract
2 teaspoon(s), level
Lime
1 zest(s) of 1
Lime Juice, Fresh
1 teaspoon(s)
Porridge oats
75 g
Desiccated Coconut
25 g
Baking powder
1 teaspoon(s), level
Blueberries
100 g
Mango
100 g
Icing Sugar
50 g
Lime Juice, Fresh
1 teaspoon(s)
Lime
1 zest(s) of 1
Instructions
1
Preheat the oven to 180°C, fan 160°C, gas mark 4. Grease and line a 20 x 20cm shallow baking tin.
2
Whizz the chickpeas in a food processor with the cashew butter, maple syrup, eggs, lime zest and juice, and vanilla essence, until combined. Spoon into a bowl, add the oats, coconut and baking powder, and mix well. Fold through the blueberries and mango, then pour into the tin, smooth the surface and bake for 30 minutes, or until risen and golden.
3
Remove from the oven and cool on a wire rack in the tin for 10 minutes. Remove from the tin and cool completely. Mix the icing sugar and lime juice with 1 tbsp water. Drizzle over the traybake, then decorate with the lime zest and cut into 12 squares.
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