The first time that I made this recipe marks the first time that I… peeled an entire can of chickpeas! It was tedious 🙃 but worth it! I don’t know that I’ll take the time to do it very often (or ever again), but it does result in a smoother product when the chickpeas get blended together.
I don’t bake things very often either, but these were super yummy and come together pretty quick! (if you don’t peel the chickpeas) 😉
Yield: 6-8 blondies
What You’ll need:
1 15-oz can chickpeas
1/2 cup peanut or other nut butter
1/3 cup ground flax
1/3 cup honey or maple syrup
1 tsp cinnamon
1 tsp vanilla extract
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/3 cup mix-ins (chocolate chips, coconut shreds, chopped nuts, etc.)
optional: 1-2 scoops collagen peptides (does not change flavor or texture, just adds protein)
Directions:
Preheat oven to 350F.
Rinse and drain chickpeas. Blend in a food processor or high-speed blender until smooth.
Optional: before blending, peel the skin of each chickpea. This will result in a smoother product and makes the chickpeas easier to digest as well.
Add nut butter, honey or maple syrup, and vanilla extract and blend again until smooth.
Add flax, cinnamon, baking powder, and baking soda and blend again until smooth.
If needed, add 2-4 TB liquid (milk, water, etc.) and blend until the batter is dense and smooth, but not runny.
Stir in chocolate chips and/or other desired mix-ins. Do not blend.
Pour batter into a greased 8x8 baking pan and bake for about 20 minutes, until batter is no longer wet or sticky.
Allow blondies to cool and cut into 6-8 pieces. Drizzle with nut butter if desired.
I stored mine in the fridge for a cool treat. They were gone in 2 days, but should last up to a week!
