My good for you Chickpea Blondies

20 mins
Serves 1
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Directions

  1. 1Rinse and microwave your chickpeas for about 20 seconds, then squish them as much as you can.
  2. 2Rinse and microwave your chickpeas for about 20 seconds, then squish them as much as you can.
  3. 3Rinse and microwave your chickpeas for about 20 seconds, then squish them as much as you can.
  4. 4Set the squished chickpeas aside.
  5. 5Set the squished chickpeas aside.
  6. 6Set the squished chickpeas aside.
  7. 7Microwave your coconut oil, peanut butter and maple syrup.
  8. 8Microwave your coconut oil, peanut butter and maple syrup.
  9. 9Microwave your coconut oil, peanut butter and maple syrup.
  10. 10Add the microwaved coconut oil, peanut butter and maple syrup to the squished chickpeas and mix.
  11. 11Add the microwaved coconut oil, peanut butter and maple syrup to the squished chickpeas and mix.
  12. 12Add the microwaved coconut oil, peanut butter and maple syrup to the squished chickpeas and mix.
  13. 13Add in vanilla, oat flour, baking powder, bicarbonate of soda, cinnamon and salt.
  14. 14Add in vanilla, oat flour, baking powder, bicarbonate of soda, cinnamon and salt.
  15. 15Add in vanilla, oat flour, baking powder, bicarbonate of soda, cinnamon and salt.
  16. 16Add in chocolate chips, saving some for the top. Optionally, add mini eggs for an Easter edition.
  17. 17Add in chocolate chips, saving some for the top. Optionally, add mini eggs for an Easter edition.
  18. 18Add in chocolate chips, saving some for the top. Optionally, add mini eggs for an Easter edition.
  19. 19Scoop the mixture into your lined baking tray.
  20. 20Scoop the mixture into your lined baking tray.
  21. 21Scoop the mixture into your lined baking tray.
  22. 22Bake at 175°C fan (195°C) in a preheated oven.
  23. 23Bake at 175°C fan (195°C) in a preheated oven.
  24. 24Bake at 175°C fan (195°C) in a preheated oven.
  25. 25Leave to cool before slicing.
  26. 26Leave to cool before slicing.
  27. 27Leave to cool before slicing.

Ingredients

  • 0.75 cup oat flour
  • 0.75 cup oat flour
  • 0.75 cup oat flour
  • 1 can chickpeas
  • 1 can chickpeas
  • 1 can chickpeas
  • 0.25 cup peanut butter
  • 0.25 cup peanut butter
  • 0.25 cup peanut butter
  • 2 tbsp coconut oil
  • 2 tbsp coconut oil
  • 2 tbsp coconut oil
  • 0.75 tsp baking powder
  • 0.75 tsp baking powder
  • 0.75 tsp baking powder
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 1 tbsp vanilla
  • 1 tbsp vanilla
  • 1 tbsp vanilla
  • 0.5 cup maple syrup or honey
  • 0.5 cup maple syrup or honey
  • 0.5 cup maple syrup or honey
  • 0.75 tsp cinnamon
  • 0.75 tsp cinnamon
  • 0.75 tsp cinnamon
  • 0.125 tsp bicarbonate of soda
  • 0.125 tsp bicarbonate of soda
  • 0.125 tsp bicarbonate of soda
  • 0.33 cup chocolate chips
  • 0.33 cup chocolate chips
  • 0.33 cup chocolate chips
  • mini eggs
  • mini eggs
  • mini eggs

Equipment

bowlmashermeasuring cupspoonsbaking traybaking paperknife

Tips

  • If you're finding it hard to squish the chickpeas, a food processor would also help.
  • This recipe can be made vegan so easily.
  • Leave to cool before decanting or else they will lose their shape & crack.