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Posted on Feb 17, 2017 in Featured | 0 comments

Chickpea Blondies

Chickpea Blondies

This is one of my trademark desserts, and I think it is the one that my friends and family request most often. You can’t taste the chickpeas at all, but they give these squares a very light, moist, and creamy consistency. This recipe is gluten-free, dairy-free, nut-free, and vegan. ┬áHere’s what you will need:

Ingredients

1 heaping tbsp of Omega Nutrition Cold Milled Flax Seeds mixed with 3 tbsp of water, and then set aside for a couple of minutes.

1 19 oz can of chickpeas

1/2 cup of Omega Nutrition Pumpkin Seed Butter

1/3 cup organic dark maple syrup

1 1/2 tbsp of Omega Nutrition Pumpkin Protein Powder

2 tsp organic vanilla extract

1/2 tsp baking powder

1/2 tsp sea salt

1/3 cup chocolate chips or chocolate chunks (I use the EnjoyLife brand as they are free of most gluten, dairy, and most allergens. This time I used their Chocolate Mega Chunks)

A spoonful of Omega Nutrition Coconut Oil to grease your baking pan with.

 

Pre-heat your oven to 350 degrees F

Make a ‘flax egg’ by combining your ground flax with the water and then setting it aside for a couple minutes while you get everything else prepped.

Use your coconut oil to grease an 8×8 baking pan.

Drain and rinse your chickpeas well, and then put them in your food processor. Blend until creamy. You may need to stop and scrape down the sides a few times with a spatula, and add a spoonful of water if necessary.

Next, add your Pumpkin Seed Butter and let the food processor run until it is well combined with the blended chickpeas.

At this point, you can pretty much keep it running while you add the rest of your ingredients, except for the chocolate. Once all of the other ingredients have been combined, you will want to fold around half of the chocolate into the batter with a spatula.

Then you can pour the batter into your greased baking pan. Make sure it is an even thickness throughout. Tip the pan slightly or use a spatula to spread it out if necessary.

Scatter the remaining amount of chocolate on the top.

Let this bake for 25 minutes, or until a toothpick comes out clean from the centre.

After removing it from the oven, you can sprinkle just a little bit more sea salt across the top. This is optional, but really quite delicious.

Then allow it to rest for at least 15-20 minutes before cutting into squares and carefully lifting each one out of the pan.

Enjoy!

 

 

 

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