Chickpea Shortcrust with Rhubarb Compote

Chickpea Shortcrust with Rhubarb Compote and Mango Purée

Global Goals: 2, 9, 12
Uses alternative flour and durable fruit. Good for small bakeries and food innovation.

Ingredients:
200 ml chickpea flour
3 tbsp oil
1 tbsp honey or syrup
1–2 tbsp water
Rhubarb compote cooked with rosemary
Mango purée
Fresh lemon balm leaves

Instructions:
Mix dough, roll out and pre-bake.
Fill with compote and purée.
Garnish with lemon balm and bake until set.