A simple ‘cut and come again’ sort of cake – that is better if left for a few days. Low in fat, I think it is super delicious if spread with a swish of butter, margarine or your spread of choice (but sort of defeats the point!). Traditionally made with sugar - this is a ‘sugar-free’ version, with very little added sweetness. Because of the sweetness of the dried fruit, you could also leave out the honey/agave/fruit syrup if you like. But I like the little extra punch.
If you are avoiding processed sugar – be mindful of the fruits you use. Typically glace fruits (cherries, mixed peel) are infused with a glucose fructose mix. And some of the more tropical fruits (pineapple, cranberries etc.) are often sugar infused also.
A sort of a cheats way to make a ‘pitta-esque’ receptacle, but anything that you can weigh, make and cook within 5 minutes is not to be sniffed at. A genius lunch option.
- Time: 5 mins
- Complexity: very easy
- If using fresh beetroot – see below roasting instructions.
- Place beetroot in processor, blend until smooth.
- Add chickpeas, walnuts, garlic, tahini, lemon juice and oil.
- Blend all together.
- Season to taste.
- Serve with Multiseed toasts.
How to roast beetroot
- Wash beetroot.
- Place the unpeeled beetroot, wrapped in tinfoil in a hot roasting tray.
- Bake for 45 minutes @200c.
- Remove from oven and allow to cool a little.
- When cool enough to handle, peel beetroot & chop