ChicP Hummousse Tray Bake by @nibsetc

In the off chance you are friends with a professional hummus maker, make your own, or got overexcited about the ChicP cacao hummousse at Wholefoods, then keep on reading.

And even if the above does not resonate with you?  Keep reading anyway.

Having just completed my first show as and with nibs etc. [!!!] as is always the case post trade show or in this case, Balance Festival, there are insane amounts of waste.  From packaging to food, it makes me itch with frustration.  The benefit of being a trader?  You are actually in a slightly better position to save it from the bin.  On the other hand, my fridge is now so over stocked I can’t even remember what’s where.

NO MATTER. We’ll bake it all into breakfast cakes.  Starting with this one.  Special delivery from Alara Oats – which just so happen to be UK grown and milled by water-power [how cool is that] resulting in a very low carbon footprint and coincidentally very delicate oats – perfect for grinding, and potentially bircher muesli-ing [recipe to come... maybe…] – plus copious amounts of ChicP Cacao Hummousse from my Balance Festival stand partner [and fellow food waste fighter] and an insatiable appetite for all things breakfast [especially when breakfast is baked into cakes], equates this: Hummousse Tray Bake nibs etc. original recipe. Makes 1 Ingredients: 2 / 150g Banana 1 1/4 cup / 290g Cacao Hummousse [I used ChicP - Sweet Cacao Hummousse] 3 tbsp / 30g Olive Oil 2 tbsp / 40g Honey 1 cup / 100g Ground Oats/Oat Flour [I used Alara – gluten free porridge oats] 1 cup / 80g Shredded Coconut 1 tsp Baking Powder 1/2 tsp Baking Soda Pinch Salt 50g / 1/3 cup Dark Chocolate Chips/Chopped [I used 70%] Method: Combine the wet ingredients: mash your banana with a fork into your baking bowl.  Add the hummousse and mix well until fully combined and as smooth as possible.  Then pour in the olive oil and honey and mix again until entirely incorporated. Preheat your oven to 170*C Fan/180*C/375*F, and lightly grease with oil/olive oil a 19cm x 9 cm / 11" x 7.5" [or there abouts] baking pan. Then add the dry ingredients to wet – if using whole oats, blitz down for a couple of minutes until as fine and soft as can be [porridge oats will be best for this as they are milled finer by nature, hence, Alara]. When all ingredients are mixed through and combined, pour into your baking tin, and bake for 20 minutes, rotating the tin half way through. You could eat straight from the hot tray for gooey effect [I personally would not judge you…] but it is better to allow to cool [stick in the fridge for 15-20 minutes if impatient like me] 3/4 of the way.  This will make a sturdier slice and more substantial breakfast [the cooler it is, the denser, and the less likely you are to consumer the half the tray in one sitting.  And no I am not guilty of this.  Just saying]. Serve with Coconut Collaborative [FAVOURITE coconut yoghurt – that from a regular dairy yoghurt fiend], and muddled berries. Consume: For breakfast, afternoon tea, dessert. Alternatively, top with: quark, salted-caramelised banana and fresh orange slices, or vanilla / cardamom custard, The Collective - Straight Up Yoghurt [my personal fave dairy yoghurt] with griddled stone fruit [in summer], or any seasonal fruit compote of choice. Substitute cacao hummousse with regular, unsalted hummus and add a tablespoon or so of cacao – note: not tested.  

NO MATTER.

We’ll bake it all into breakfast cakes.  Starting with this one.  Special delivery from Alara Oats – which just so happen to be UK grown and milled by water-power [how cool is that] resulting in a very low carbon footprint and coincidentally very delicate oats – perfect for grinding, and potentially bircher muesli-ing [recipe to come... maybe…] – plus copious amounts of ChicP Cacao Hummousse from my Balance Festival stand partner [and fellow food waste fighter] and an insatiable appetite for all things breakfast [especially when breakfast is baked into cakes], equates this:

Hummousse Tray Bake
nibs etc. original recipe. Makes 1

Ingredients:
2 / 150g Banana
1 1/4 cup / 290g Cacao Hummousse [I used ChicP - Sweet Cacao Hummousse]
3 tbsp / 30g Olive Oil
2 tbsp / 40g Honey
1 cup / 100g Ground Oats/Oat Flour [I used Alara – gluten free porridge oats]
1 cup / 80g Shredded Coconut
1 tsp Baking Powder
1/2 tsp Baking Soda
Pinch Salt
50g / 1/3 cup Dark Chocolate Chips/Chopped [I used 70%]

Method:
Combine the wet ingredients: mash your banana with a fork into your baking bowl.  Add the hummousse and mix well until fully combined and as smooth as possible.  Then pour in the olive oil and honey and mix again until entirely incorporated.
Preheat your oven to 170*C Fan/180*C/375*F, and lightly grease with oil/olive oil a 19cm x 9 cm / 11" x 7.5" [or there abouts] baking pan.
Then add the dry ingredients to wet – if using whole oats, blitz down for a couple of minutes until as fine and soft as can be [porridge oats will be best for this as they are milled finer by nature, hence, Alara].
When all ingredients are mixed through and combined, pour into your baking tin, and bake for 20 minutes, rotating the tin half way through.
You could eat straight from the hot tray for gooey effect [I personally would not judge you…] but it is better to allow to cool [stick in the fridge for 15-20 minutes if impatient like me] 3/4 of the way.  This will make a sturdier slice and more substantial breakfast [the cooler it is, the denser, and the less likely you are to consumer the half the tray in one sitting.  And no I am not guilty of this.  Just saying].
Serve with Coconut Collaborative [FAVOURITE coconut yoghurt – that from a regular dairy yoghurt fiend], and muddled berries.

Consume:
For breakfast, afternoon tea, dessert.
Alternatively, top with: quark, salted-caramelised banana and fresh orange slices, or vanilla / cardamom custard, The Collective - Straight Up Yoghurt [my personal fave dairy yoghurt] with griddled stone fruit [in summer], or any seasonal fruit compote of choice.
Substitute cacao hummousse with regular, unsalted hummus and add a tablespoon or so of cacao – note: not tested.