By Fredrica Syren:
Last week I had a chickpea blondie in a restaurant and fell in love. I have to admit that I have been skeptical about using beans in baking — but no more. Now I can treat my kids to a baked goodie that is lower in calories, contains no gluten, and has lots of fiber and protein.
- 15 oz. cooked chickpeas or one can of chickpeas
- ¼ cup maple syrup
- ½ cup almond butter
- ¼ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ vanilla bean, sliced open and seeds used
- 2 Tbsp. almond flower
- ½ cup chocolate chips
- Preheat oven to F350
- Mix everything except the chocolate chips until creamy. Fold in chocolate chips.
- Pour batter into greased pan.
- Bake for 20-25 minutes.
- Let it cool completely before slicing into it.