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Recipe for some kind of desert x

Lemon Chickpea Cake - free green days

1 410g tin chickpeas, drained and rinsed
3 eggs
1/2 lemon
4/6 tblsp spenda

Put the chickpeas in a food processor and blitz until they make a paste. Add the eggs, splenda, zest of the lemon and juice of half the lemon and blitz until it makes a batter. Line a tin with greaseproof paper , and cook in a medium oven, 160C, for around 45 mins.

Ps: It don’t taste of chickpeas….u can substitute the lemon for vanilla essence


Really likes to cook
how about carrot cake? or a layered jelly?.............

Pete’s Scan Bran Carrot Cake

Syn free


5 scan bran
300g/3 medium size carrots
1 egg
3 Tbsp sweetener
½ tsp cinnamon
1 tsp vanilla extract
1 tsp nutmeg
Pinch salt
Zest from 1 lemon


Break the scan bran into a mixing bowl and add boiling water, a bit at a time to soften them, mash into a smooth mix.

Grate the peeled carrots, drain as much liquid out of them as possible, and then place in a towel and wring out any remaining liquid. Add to mixing bowl along with the egg, sweetener and spices & lemon zest, mix well.

Preheat the oven to 180c and prepare a loaf tin, line with greaseproof paper cut to fit, spray with fry light.

Place on the middle shelf for 30 mins, insert a metal skewer into the middle of the cake and when you pull it out and it comes out clean, the cake is done.

Remove from the tin and allow to cool on a wire rack.

Pete’s Strawberry & Grape layered Jelly

Serves 4
Hartley’s sugar free blackcurrant jelly 10Cal per portion


Cut grapes in half and cover the base of glass dishes.
Sprinkle the packets contents into 285mL/.5Pt of boiling water, stir, then add
285mL/.5Pt of cold water
Pour into the dishes & float the cut strawberries to cover the top, put into a fridge until set.


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