Chickpea Fudge

gluten-free & yeast-free

Indulge in this special treat in moderation.

Makes 12 pieces of fudge

150 ml ghee or organic or farm butter
1½ cups (375 ml) chickpea flour
¼ cup (60 ml) tapioca syrup or honey
½ tsp (2 ml) ground cardamom or 6 cardamom pods (remove small black seeds from pod and grind)
¼ tsp (1 ml) nutmeg
¼ tsp (1 ml) liquorice root powder (optional)

2 tbsp (30 ml) ground almonds or cashew nuts

 Method

1.Melt ghee or butter in heavy based saucepan on medium heat.
2.Add chickpea flour stirring frequently until golden. Watch carefully, do not allow flour to become too brown or dark. It takes about 10 minutes.
3.Remove from heat and add the syrup or honey, spices and nuts, stirring well. Cool until it can be handled well, about 15 minutes.
4.Roll into small balls, about 3 cm in diameter. 

5.Arrange on a plate and set aside for an hour, or until they are hard, before serving. Set them in the refrigerator in warm weather.

 Note

Grind your nuts in a pestle and mortar or coffee grinder.
Make square fudge instead of the balls by pressing the fudge down in a buttered dish and cut into squares once set.

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