I named these fluff cakes because when you make them right, they are light, airy and fluffy – like the cake version of a poodle. If I’m honest though, I’ve only managed to get them like that once. The rest of the time they’ve come out like normal cookies. But hey ho, they taste just as good either way – and they take 5 minutes to make, so this is another one for all you part-time (read: lazy) cooks out there.
Peanut Butter & Apple Fluff Cakes
- 1 can chickpeas
- 2 tsp vanilla extract (can omit)
- 1/2 cup natural peanut butter
- 1/4 cup raw honey
- 1 tsp baking powder
- Pinch of salt
- Big handful of choppoed dried apple (or other dried fruit, or chocolate chips if you’re feeling rebellious)
- Blend all ingredients except fruit/choc chips in a food processor. If you don’t have one, blitz the chickpeas using a magic stick or electric beater (beware the enormous mess this makes), and then add the other ingredients and stir. *Tip: heat the honey in a bowl of hot water to make blending easier – don’t microwave it!
- Add fruit/choc chips and mix through
- Form into balls and flatten slightly on greased baking tray (if the mixture is too wet to roll balls, dollop it on with a spoon – either way works).
- Bake at 180 degrees for 10 mins until soft and choc chips are melty.
- Indulge your peanut fetish.