Gingerbread

Using the S-blade in a food processor, blend together

1 15 oz. can chickpeas, drained
2/3 cup molasses
1/3 cup date syrup
1/3 cup maple syrup

In a medium sized bowl, whisk together

1 1/2 cups oat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
2 teaspoons ground ginger
1/4 teaspoon ground cloves

Add to chickpea mixture and process until well blended.
Bake in non-stick pan (I use silicone) at 350 for 30 minutes.
Cool before cutting.
Top with Aquafaba Whipped Cream

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