I have a sweet tooth which means I am always on the lookout for my next chocolatey snack.
Brownies or blondies are one of my favourite desserts. They are soft and fudgy and are usually filled with decadent chunks of chocolate.
However, brownies and blondies are not the healthiest of snacks and are usually packed full of refined sugars and unhealthy fats.
Blondies are a variety of dessert bar that are similar to a brownie but contain vanilla instead of cocoa.
Blondie recipes usually contain brown sugar and have a slightly nutty, caramelised flavour.
Instead of using white flour and sugar, this recipe includes chickpeas, oat flour, nut butter and maple syrup which means it’s free of refined sugar (apart from the chocolate chips), eggs and gluten.
The overall flavour is remarkably similar to a traditional blondie but with a more biscuity texture and a slightly nuttier flavour.
Chickpeas are a source of vitamins, minerals, and fibre and are high in protein. The popular legume can aid weight loss, improve digestion and reduce your risk of disease.
The recipe from Rainbow Nourishments is super simple and involves placing all the ingredients in a food processor or blender.
How to make chickpea blondies
Ingredients:
- One tin chickpeas (drained well)
- Half cup (125g) nut butter
- Half cup (45g) oat flour
- Half cup (170g) maple syrup
- Two teaspoons vanilla extract
- One teaspoon baking soda
- Half teaspoon salt, or to taste
- Half cup (85g) chocolate chips
Method:
1. Firstly, line an eight-inch square baking pan with parchment paper and preheat the oven to 180C (350°F).
2. Next, add all the ingredients except the chocolate chips to a food processor. Blend until the mixture is smooth and slightly runny.
3. Add the chocolate chips to the mix and incorporate using a spoon. Ensure the batter is not warm when adding the chocolate chips.
4. Pour the batter into the prepared baking tin and smooth the surface with a spoon. Sprinkle some more chocolate chips on top.
5. Bake the blondies for 25 to 28 minutes until they are golden brown and a toothpick inserted into the middle comes out clean.
6. The blondies need to cool completely before being cut up. Allow them to cool for at least one hour.
7. Once cool, remove them from the tin and cut them using a sharp knife. Serve and store in an airtight container in the fridge for up to five days.
