Happy Sunday, all!
Turns out, sometime blondes do have more fun. At least, in the vein of these particular goodies they do. This past weekend, I discovered a delightful new baking ingredient that’s changed my life over the last 24 hours. Replacing flour in baking goods with ground up chickpeas. I know, sounds somewhat sketchy. I was hesitant myself. How could ground up beans possibly result in that cakey, delightful texture I so adore in all things cake, pastry, and cookie?
Shockingly though, they rivaled precisely that. The texture of these blondies are in fact: cakey, slightly nutty, sweet, decadent, absolutely delicious. I couldnt stop at just one. More like just…four 😉
I can assure you, trying this recipe (which is super easy and ready in minutes, might I add) will have you never turning back. These are SO good. I already made not one, but two batches of them this weekend alone. That’s how awesome these babies are.
So, the blondies: gluten/grain free, dairy free, vegan, and low in sugar.
Dont take my word for it though. Whip up a batch for your own sampling pleasure!
1 can of chickpeas, drained and rinsed.
3/4 teaspoon baking powder
1/8 teaspoon baking soda
3/4 cup coconut sugar
1 tablespoon vanilla extract
1/3 cup of rolled oats (I used gluten free)
1/4 cup of sunflower butter (though peanut butter, or any other nut butter you like can be used instead if you prefer)
Handful of chocolate chips (I like Enjoy Life brand, which are vegan and so tasty)
- Preheat oven to 350 degrees F.
- Blend the first 7 ingredients in a food processor together until smooth (about 1-2 minutes).
- Lightly grease (I use cooking spray) a glass baking dish, ideally about 8×8 size.
- Meanwhile, spoon all the chickpea blondie batter from food processor into a bowl.
- Stir in chocolate chips.
- Pour the finished batter into the lightly greased baking dish.
- Bake for about 25-30 minutes. Surface will appear solid and edges may be golden brown.
- Remove from oven. Enjoy either warm, or once cool. They are delicious either way.
Store leftovers in an airtight container at room temperature for up to 3 days. They taste equally outstanding the next day, at room temperature. Cakey, sweet, the subtlest hint of nuttiness, YUM!