Chickpea Blondies Recipe

Happy Bank Holiday! 

I don't know about you but the thing I am most looking forward to over the 3 day weekend is managing to get 8 hours sleep a night! Sleep is super important and I know I've been really naughty and not been prioritising it as much as I should have been! 

Anyway, bank holidays to me also mean a bit of baking has to be done! 


I made these last weekend and honestly, the mixture barely made it out of the bowl! (The uncooked mixture can also be used as a raw cookie dough FYI!)



The main ingredient in these blondies is a can of Chickpeas. I bought mine from Tesco from the ethnic section for about 40p! 

Chickpeas are a really good source of protein with 20 grams per every 100 grams. 

It has also been found that consumers for chickpeas have a higher level of  nutrients such as polyunsaturated fatty acids, iron, folate, Vitamin A, Vitamin E and Dietary Fibre (Good for the Gut which is always a good thing! 

This recipe is completely Gluten, Wheat, Dairy free and Vegan! 


Now with this recipe, I roughly chopped up a bar of Dark Chocolate that I had in the fridge, but if you prefer milk or even white chocolate then that will work perfectly fine as well! Or if you are feeling fruity, swap the chocolate for some dried cranberries, sultanas or just any dried fruit you have leftover in the cupboard! Anything for that added little bit of sweetness. 


Ingredients:

1 Tin of Chickpeas (Drained and Rinsed)
100g of Smooth Peanut Butter
100ml Honey or Maple Syrup
Half a Teaspoon of Bicarbonate of Soda
Half a Teaspoon of Baking Powder
2 Teaspoons of Vanilla Extract
15ml of Dairy Free Milk (I used Almond)
80 grams of Dark Chocolate (Chopped up)

Method:
1. Preheat the oven to 200 degrees Celsius (Gas Mark 6/400 degree Fahrenheit)
2. Place all ingredients (Apart from the Chocolate) in a food processor, and blitz it until it becomes a smooth batter. (If it is still a little too thick, add in a drop more milk)
3. Stir in the Chocolate until it is evenly distributed.
4. Place in a lined baking tray and pop in the oven for 15-20 minutes (Keep an eye on them to make sure that they do not get too brown!)
5. Leave them in the tin for about 20 minutes to cool (Its hard to resist but its the only way they will stay together!)
6. Place on a chopping board and slice them up. They should last for about a week if you keep them covered and in the fridge. 


































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