Blondies made with chickpeas, less fat and sugar yet absolutely delicious and the perfect snack when you crave something sweet after lunch or dinner. This recipe is gluten-free, but you can use regular all purpose flour for a non gluten-free version.
Chocolate chip chickpea blondies
Serves: 9 squares Prep time: 10 mins Cook time: 25 mins
Ingredients:
1 can chickpeas (400g, 240 g after draining)
5-6 tbsp plant-based milk
1 egg
1/4 cup coconut or rapeseed oil
1/2 cup + 3 tbsp coconut sugar (stick to 1/2 cup if you prefer desserts less sweet)
1 tsp vanilla extract
1/3 cup gluten-free flour (I used Doves farm plain white)
1/2 tsp baking powder
1/4 tsp baking soda
1/2 cup dark chocolate chips
8-10 Brazil nuts (optional)
Instructions:
Preheat the oven to 180 degrees and line a baking (brownie) tin with baking paper.
Drain and wash the chickpeas then transfer them to a blender, add the milk and blend until smooth then set it aside. If you own a food processor such as Vitamix you can add all the ingredients apart from the chocolate chips and mix them together. However, I don't have one, so I am sharing how I made it.
In a large bowl, whisk the egg with oil, coconut sugar, and vanilla extract.
Add the smooth chickpea mix to the wet ingredients and mix well.
Add the gluten-free flour blend, baking powder, and baking soda as well then combine well.
Stir in the chocolate chips to the batter then transfer it to the baking tin.
Optional: Sprinkle over some chopped Brazil nuts on top or any other nuts you prefer.
Place the cake in the oven and bake it for 25 mins.
Let the blondies cool before slicing them.
Store the blondies in an airtight container and consume them within 2-3 days.
