This dish contains the following allergens: Eggs, milk, Milk/Dairy
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1 x can
butter beans or chickpeas, drained
2
eggs
100ml
milk of choice
1 tsp
vanilla extract
100g
gluten-free flour
100g
ground almonds
100g
sweetener
1 tsp
baking powder
75g
white chocolate, chopped
6 tsp
no added sugar/reduced sugar strawberry jam
1 x can
butter beans or chickpeas, drained
2
eggs
3.5fl. oz
milk of choice
1 tsp
vanilla extract
3.5oz
gluten-free flour
3.5oz
ground almonds
3.5oz
sweetener
1 tsp
baking powder
2.63oz
white chocolate, chopped
6 tsp
no added sugar/reduced sugar strawberry jam
Utensils
Step 1
Preheat the oven to 180C and grease and line a 9x9in baking tin.
Step 2
Place the drained pulses, eggs, milk and vanilla into your Ninja Kitchen food processor and whizz up until smooth.
Step 3
Add in the flour, ground almonds, sweetener and baking powder and blend again until a smooth, thick batter forms. Stir in ¾ of the chocolate pieces.
Step 4
Spread into a tin evenly then add dollops of jam on top and use a knife to swirl. Sprinkle over the remaining chocolate chunks then bake for 25 minutes until golden and firmed up.
Step 5
Leave to cool for 15 minutes then cut into 9-12 pieces. Enjoy!
Preheat the oven to 180C and grease and line a 9x9in baking tin.
1 x can
butter beans or chickpeas, drained
2
eggs
100ml
milk of choice
1 tsp
vanilla extract
100g
gluten-free flour
100g
ground almonds
100g
sweetener
1 tsp
baking powder
75g
white chocolate, chopped
6 tsp
no added sugar/reduced sugar strawberry jam
1 x can
butter beans or chickpeas, drained
2
eggs
3.5fl. oz
milk of choice
1 tsp
vanilla extract
3.5oz
gluten-free flour
3.5oz
ground almonds
3.5oz
sweetener
1 tsp
baking powder
2.63oz
white chocolate, chopped
6 tsp
no added sugar/reduced sugar strawberry jam
Step 2 of 5
Place the drained pulses, eggs, milk and vanilla into your Ninja Kitchen food processor and whizz up until smooth.
1 x can
butter beans or chickpeas, drained
2
eggs
100ml
milk of choice
1 tsp
vanilla extract
100g
gluten-free flour
100g
ground almonds
100g
sweetener
1 tsp
baking powder
75g
white chocolate, chopped
6 tsp
no added sugar/reduced sugar strawberry jam
1 x can
butter beans or chickpeas, drained
2
eggs
3.5fl. oz
milk of choice
1 tsp
vanilla extract
3.5oz
gluten-free flour
3.5oz
ground almonds
3.5oz
sweetener
1 tsp
baking powder
2.63oz
white chocolate, chopped
6 tsp
no added sugar/reduced sugar strawberry jam
Step 3 of 5
Add in the flour, ground almonds, sweetener and baking powder and blend again until a smooth, thick batter forms. Stir in ¾ of the chocolate pieces.
1 x can
butter beans or chickpeas, drained
2
eggs
100ml
milk of choice
1 tsp
vanilla extract
100g
gluten-free flour
100g
ground almonds
100g
sweetener
1 tsp
baking powder
75g
white chocolate, chopped
6 tsp
no added sugar/reduced sugar strawberry jam
1 x can
butter beans or chickpeas, drained
2
eggs
3.5fl. oz
milk of choice
1 tsp
vanilla extract
3.5oz
gluten-free flour
3.5oz
ground almonds
3.5oz
sweetener
1 tsp
baking powder
2.63oz
white chocolate, chopped
6 tsp
no added sugar/reduced sugar strawberry jam
Step 4 of 5
Spread into a tin evenly then add dollops of jam on top and use a knife to swirl. Sprinkle over the remaining chocolate chunks then bake for 25 minutes until golden and firmed up.
1 x can
butter beans or chickpeas, drained
2
eggs
100ml
milk of choice
1 tsp
vanilla extract
100g
gluten-free flour
100g
ground almonds
100g
sweetener
1 tsp
baking powder
75g
white chocolate, chopped
6 tsp
no added sugar/reduced sugar strawberry jam
1 x can
butter beans or chickpeas, drained
2
eggs
3.5fl. oz
milk of choice
1 tsp
vanilla extract
3.5oz
gluten-free flour
3.5oz
ground almonds
3.5oz
sweetener
1 tsp
baking powder
2.63oz
white chocolate, chopped
6 tsp
no added sugar/reduced sugar strawberry jam
Step 5 of 5
Leave to cool for 15 minutes then cut into 9-12 pieces. Enjoy!
