PREPARATION
1. Cook hulled chickpeas in water for 90 minutes
from boiling and drain them.
2. Pour the chickpeas into a bowl and whisk them together with the rice malt, the
cocoa, almond cream or tahina, whisk and then add
a few tablespoons of milk until you have a creamy
soft and spreadable..
3. Pour the sweet chickpea hummus into a blender, add the flour
buckwheat flour, brown rice flour, baking powder
and three to four tablespoons of water.
4. Blend until soft and malleable.
5. Line a baking sheet with parchment paper, form the cookies between your hands
and crush making a small hollow in the center.
6. Bake at 180 degrees for 13 to 15 minutes. Let
cool and fill with clumps of whipped baked pumpkin.
