Mango & Blueberry Traybake


This traybake is great for grown ups and kids alike. There is 75g Maple syrup in there, but I am happy to give this to my boy as there is so little per slice. You could leave out the maple syrup altogether if you want a zero sugar traybake. I also added some icing on top of the traybake, but when I was drizzling it over I left one side of it without any on it at all as that will be for my son.

I hope you enjoy this recipe. It can be made with various different fruits should you chose to mix it up!

Love, Natalie x


400g Chickpeas, tinned in water, drained
100g Almond Butter (or any nut butter)
75g Maple Syrup (Optional)
2 Eggs
2 tsp Vanilla Extract
Lime, zest and juice of
75g Rolled Porridge Oats
25g Desiccated Coconut
1 tsp Baking Powder
100g Blueberries
50g Mango, chopped into cubes

For Lime Drizzle:

50g Icing Sugar
1/2 Lime Juice


  1. Preheat the oven at 180ºC, fan 160ºC. Grease and line a square tin measuring 20cm x 20cm.
  2. Put the chickpeas, nut butter, maple syrup, eggs, vanilla extract, lime zest and juice, into a food processor and mix to combine. Spoon into a large bowl and add the coconut, baking powder and oats and mix until combined.
  3. Pour into baking tin and smooth over. Cook for 30 mins until golden and risen.
  4. Leave to cool in the tin on a wire rack for 10 mins, then turn out and leave to cool completely before cutting.
  5. Make the drizzle by mixing the icing sugar with the lime juice and drizzle over.

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