Sticky, chewy blondies with no flour, no oil, no white sugar. Crammed with heart-healthy chickpeas, these will fool even your healthiest of friends. With a low GI value of 28 – 32, chickpeas carbohydrates are broken down and digested slowly. This is helpful for weight loss (or maintenance) as it works to control appetite. Enjoy one with a cup of tea, or warm it up and add a dollop of greek yoghurt for dessert.
Recipe
SERVES: 12
INGREDIENTS:
- 1 x 400g can chickpeas, rinsed
- 2 teaspoons natural vanilla extract
- 1/2 cup natural peanut butter
- 1/4 cup rice malt syrup or unsweetened apple sauce
- 1 teaspoon baking powder
- a pinch of sea salt flakes
- 1/2 cup chocolate chips (use vegan and dairy-free chocolate chips, if needed)
Tips: You can use almond butter, sun butter, or whatever nut butter you like. For a totally sugar free version, use 30 drops of liquid Stevia and cacao nibs in place of the chocolate chips.
METHOD:
- Preheat oven to 180°C.
- Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth.
- Put half the chocolate chips and stir or pulse until combined.
- Dump the dough into a lined brownie tin and spread until around 3cm thick.
- Press remaining chips into the top of the batter.
- Bake for about 20-25 minutes, until slightly browning at the edge.
- Remove from the oven and allow to cool, then cut into 12 squares.
- Store in an airtight container at room temperature (or in the fridge) for up to 1 week.
This recipe was originally written for + published in Nourish Magazine.
