Food recipes
Chickpea Almond Butter Blondies
Chickpea Almond Butter Blondies
Ingredients:
1 cup (200 g) dried or one 14-ounce (480 ml) can chickpeas
1 tablespoon flax meal
3 tablespoons warm water
1 cup (100 g) gluten-free rolled oats
1/2 teaspoon sea salt
1 cup (250 g) almond butter (see Basic Nut Butter)
1/2 cup (120 ml) pure maple syrup
1/2 cup (50 g) shredded unsweetened coconut
1 teaspoon vanilla extract
1/2 cup (80 g) dark chocolate chips
Directions:
1. Preheat the oven to 350°F (175°C).
2. If you’re using dried chickpeas, soak them overnight, rinse them, and then boil them until they are soft. If you are using canned chickpeas, drain them, then rinse well and pat them dry.
3. Whisk together the flax meal and water in a small bowl. Place it in the refrigerator for a minute to set. It will become gummy, like an egg.
4. Combine the chickpeas, oats, and sea salt in a food processor. Mix them slightly, about 1 minute.
5. Add the almond butter, maple syrup, coconut, vanilla, and flax/water mixture. Continue to pulse the food processor until the ingredients are well mixed, 2 to 3 minutes. You might have to stop and scrape down the sides of the canister a few times.
6. Line an 8 x 8-inch (20 cm x 20 cm) glass baking dish with parchment paper. Make sure there is enough paper hanging off the sides so that you can easily remove the blondies after baking.
7. Carefully spoon the batter into the baking dish. You might need to wet the spatula, because the dough will be very sticky. Make sure the batter is pressed down evenly.
8. Sprinkle the chocolate chips on top and gently press them into the blondies. Bake them for about 20 minutes. To tell when these are done, carefully touch your finger to the top to see if they’re firm, which means they’re ready to come out of the oven.
9. Let the blondies cool completely before removing them from the baking dish. To remove them, grab the parchment paper that’s sticking out and carefully lift the whole thing out of the pan. Cut the blondies into nine even squares using a pizza cutter or a sharp knife.
10. Store them in an airtight container in the refrigerator for 7 to 10 days, or in the freezer for up to 6 months. When you want to enjoy some blondies that have been frozen, it’s best to thaw them at room temperature. Because of the chocolate chips on the top, reheating them in the microwave might make a mess.
Note:
You can use white beans in place of chickpeas if you prefer the taste; both work well in this recipe.
Ingredients:
1 cup (200 g) dried or one 14-ounce (480 ml) can chickpeas
1 tablespoon flax meal
3 tablespoons warm water
1 cup (100 g) gluten-free rolled oats
1/2 teaspoon sea salt
1 cup (250 g) almond butter (see Basic Nut Butter)
1/2 cup (120 ml) pure maple syrup
1/2 cup (50 g) shredded unsweetened coconut
1 teaspoon vanilla extract
1/2 cup (80 g) dark chocolate chips
Directions:
1. Preheat the oven to 350°F (175°C).
2. If you’re using dried chickpeas, soak them overnight, rinse them, and then boil them until they are soft. If you are using canned chickpeas, drain them, then rinse well and pat them dry.
3. Whisk together the flax meal and water in a small bowl. Place it in the refrigerator for a minute to set. It will become gummy, like an egg.
4. Combine the chickpeas, oats, and sea salt in a food processor. Mix them slightly, about 1 minute.
5. Add the almond butter, maple syrup, coconut, vanilla, and flax/water mixture. Continue to pulse the food processor until the ingredients are well mixed, 2 to 3 minutes. You might have to stop and scrape down the sides of the canister a few times.
6. Line an 8 x 8-inch (20 cm x 20 cm) glass baking dish with parchment paper. Make sure there is enough paper hanging off the sides so that you can easily remove the blondies after baking.
7. Carefully spoon the batter into the baking dish. You might need to wet the spatula, because the dough will be very sticky. Make sure the batter is pressed down evenly.
8. Sprinkle the chocolate chips on top and gently press them into the blondies. Bake them for about 20 minutes. To tell when these are done, carefully touch your finger to the top to see if they’re firm, which means they’re ready to come out of the oven.
9. Let the blondies cool completely before removing them from the baking dish. To remove them, grab the parchment paper that’s sticking out and carefully lift the whole thing out of the pan. Cut the blondies into nine even squares using a pizza cutter or a sharp knife.
10. Store them in an airtight container in the refrigerator for 7 to 10 days, or in the freezer for up to 6 months. When you want to enjoy some blondies that have been frozen, it’s best to thaw them at room temperature. Because of the chocolate chips on the top, reheating them in the microwave might make a mess.
Note:
You can use white beans in place of chickpeas if you prefer the taste; both work well in this recipe.
Printed from https://recipe.bluelayer.org/recipe/66109/chickpea-almond-butter-blondies