Chocolate Chip Chickpea Blondies

(gluten, dairy and refined sugar free)

No protein powder required for this recipe but a little punch of protein from the chickpeas makes this slice a really nice morning tea treat!

I’ve said this before but I so wish I started experimenting with chickpeas in my baking sooner because they make the BEST cookie dough flavour/texture.

Ingredients:

• 1 can of chickpeas thoroughly rinsed & drained. You have to make sure you wash the chickpeas REALLY well (I also peeled the skins from the chickpeas)

• ½ cup milk of your choice

• ½ tbsp apple cider vinegar

• 4 tbsp (80g) peanut butter

• 2 tsp vanilla extract

• 2 tbsp pure maple syrup or honey (optional)

• ½ cup stevia

• ¾ cup (90g) almond meal

• 2 tbsp golden flax meal (make sure they are NOT heaped tablespoons)

• 1 tsp baking powder

• ½ tsp cinnamon

• Pinch of himalayan pink salt

• ½ cup chocolate chips⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

Method:

– Preheat oven to 175 degrees celsius.

– Line a brownie tin with baking paper.

– Add chickpeas, milk, ACV and nut butter to a food processor/blender and mix until smooth.

– Add almond meal, baking powder, sweetener, flax meal, cinnamon, salt and mix again.

– Stir through the ¾ of the chocolate chips.

– Spoon the batter into the lined brownie tin.

– Sprinkle with remaining chocolate chips

– Bake for 25-27 minutes.

– Allow to cool completely, the slice will firm up slightly as it cools.

– Cut into your desired size bar.

I’m trying to create a recipe here and there without using protein powder as I know it features in ALL of my recipes!

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