Cinnamon Chickpea (!) Blondies adapted from One Green Planet. I’m about as skeptical as they come concerning beans as a base ingredient for sweets. But, wow, these are so sweet and moist! Not a hint of bean taste anywhere. I left out the nuts and used peanut butter instead of cashew butter. I’m thinking I’ll add some chopped candied ginger next time.
Maybe it’s just the dark color (compliments of coconut sugar), but I swear I almost taste a hint of chocolate.
Chickpeas are also called garbanzo beans and can be found in the canned bean section at the grocery. My teenage son LOVES these, and I’m telling you he would NEVER sit down and eat a bowl of garbanzo beans!
Cinnamon Chickpea Blondies
Slightly adpated from the recipe on One Green Planet: http://www.onegreenplanet.org/vegan-recipe/cinnamon-chickpea-blondies/
I like to store these in the refrigerator for two reasons: 1) They taste really good that way and 2) out of sight means I don't eat the whole batch in one day!
Ingredients
- 1 15 oz canned chickpeas, drained and rinsed
- 1/2 cup peanut butter use all natural, no sugar added
- 1/4 cup rolled oats double check if you need them to be gluten-free
- 2/3 cup coconut sugar
- 1/4 cup maple syrup
- 1 1/2 tblsp ground cinnamon you read that right: TABLESPOONS
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 cup add in of your choice: walnuts, pecans, chopped candied ginger, raisins (optional)
Instructions
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Preheat oven to 350 degrees
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Combine all ingredients except the add-in, in a food processor until smooth. Stop and scrape the sides down a couple of times.
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Pour batter into an 8x8 inch baking pan that's been sprayed with cooking spray. (I use coconut oil spray, but you can use any oil or butter to grease the pan). Sprinkle your add-in on top, if using, and then gently mix it with a butter knife or spatula.
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Bake for 25-30 minutes. They will continue to firm up a bit while they cool. Cut when completely cool and store in refrigerator.
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