Chickpea Blondies
Vegan chickpea blondie with peanut butter, tahini, oat flour and cinnamon
Equipment
- Weighing scales
- Mixing bowl
- Blender
- Sieve
- Spatula
- Baking tray
Ingredients
Wet Mix
- 400 g Chickpeas (cooked)
- 30 g White sesame tahini
- 100 g Peanut butter
- 120 ml Maple syrup
- 250 g Banana
Dry Mix
- 60 g Oat flour
- ¼ teaspoon Baking soda
- ¼ teaspoon Baking powder
- ¼ teaspoon Pink salt
- 1 teaspoon Cinnamon powder
Method
For the wet mix
- Add the cooked chickpeas, maple syrup, nut butter and tahini into high powered blender.400 g Chickpeas, 100 g Peanut butter, 120 ml Maple syrup, 30 g White sesame tahini
- Blend until smooth - this will be a bit think!
- Add this mix to a bowl, followed by the banana, mash the banana in with a fork.250 g Banana
For the dry mix
- Add the oat flour, cinnamon, baking powder, baking soda and salt to a small bowl.60 g Oat flour , ¼ teaspoon Baking soda, ¼ teaspoon Baking powder, 1 teaspoon Cinnamon powder, ¼ teaspoon Pink salt
- Sieve this onto the wet mix.
- Fold the dry into the wet until nice and smooth.
To bake
- Pre-heat the oven to 350f / 175c.
- Line the baking tray with parchment paper.
- Add the chickpea mix - it will still be thick.
- Use the back of a wet fork to press down evenly.
- Bake in the pre-heated oven for 25 to 30 minutes.
Recipe Notes
Recipe Variations:
- You can substitute peanut butter for any type of nut or seed butter.
Nutrition Facts
Serving: 70gCalories: 206kcalCarbohydrates: 28gProtein: 8gFat: 8gSodium: 137mgPotassium: 269mgFiber: 5gSugar: 12gVitamin A: 20IUVitamin C: 2mgCalcium: 39mgIron: 2mg
