Red vittero logo
Enter a search term

recepies

Chickpea cakes

Ingredients:

  • 240 g chickpeas (1 can)
  • 1 banana
  • 2 tbsp peanut butter
  • 3 tablespoons erythrol
  • 1 teaspoon of baking powder
  • a few drops of vanilla flavouring
  • ½ cup rice flour (75 g)
  • chocolate-covered nuts or sultanas or pieces of chocolate alone

To prepare the recipe you will need:

Adjustable mould 37-52cm

PREPARATION

  1. Blend the first six ingredients.
  2. Add the flour and mix.
  3. Form the biscuits with your hands and place on a baking tray lined with baking paper. To prevent them from sticking, dip your hands in cold water.
  4. Layer the chocolate toppings in the cakes.
  5. Place in an oven preheated to 180⁰C and bake for 20-25 minutes or until browned.
  6. Tilt the oven to allow them to cool.

recepies

In our forms, everything is successful, consectetur adipiscing elit. Proin interdum feugiat ipsum sed vestibulum. In hac habitasse platea dictumst. Quisque consequat, dolor ac imperdiet tincidunt, orci leo tempus ipsum, quis ullamcorper dolor erat et urna.
  • classic shape of the mould adaptable to the required length 
  • with a special anti-leakage rim after adjustment
  • ideal for preparing puff pastry and modern pizzas
  • easier cake removal thanks to non-stick coating PPG - Skandia Extreme Plus
  • the coating is suitable for both sweet and savoury doughs (baking, casseroles)
  • very easy to clean by hand
A set of icons showing warnings when using baking moulds.

Material:
- Carbon steel Hi-Top T50
- non-stick coating PPG - Skandia Extreme Plus

Designed in Italy!
VITTERO Sp. z o.o. ul. Elektronowa 2,
03-219 Warsaw, Poland

Please direct any questions or comments to:
[email protected]

Recommendations for use:

  • Designed for use in gas and electric ovens.
  • Do not use in dishwashers or microwaves.
  • Do not use sharp objects that could damage the surface.
  • Grease the inner surface before use.
  • Wash and dry after use.
  • Avoid sudden changes in temperature.
  • Additional recommendations for rimmed cake tins: in the case of products made with jelly, the jelly gelling mass should be poured into the cake tin in the last phase of its gelling, i.e. when it has reached a thick consistency.