If you’ve never tried baking with chickpeas before, it’s something you’ve got to try. The nutritious legume makes a great substitution for flour in healthy baking, whilst also adding a fantastic boost of fiber and protein to a normally nutrient-lacking sweet snack. And don’t worry if you don’t usually like chickpeas – the flavors of the applesauce and ground cinnamon totally drown it out so you can’t tell there are any chickpeas at all by the time they come out of the oven.
Sorry fudgy blondie lovers, but these blondies aren’t dense and fudge-like at all. Instead, they’re light and fluffy as clouds, making them the perfect in between-meal snack which won’t ruin your appetite. But be warned – the flavor and texture of these blondies is so delicious, you’ve got to have incredible willpower to be able to stop at just one!
This recipe makes 12 small apple pie blondies, but you can easily decrease or increase the ingredients to make as few or as many blondies as you want. These blondies store really well, so if you don’t trust yourself with a whole batch of them, you can store all the extras in the freezer so you won’t be tempted to over-eat. If you place these blondies inside a Ziploc bag or air-tight container, they’ll keep perfectly in the fridge for up to five days or in the freezer for up to six months.
1 cup chickpeas, cooked and drained
½ teaspoon baking powder
¼ teaspoon baking soda
½ cup oats (make sure they’re gluten-free, if necessary)
¼ cup applesauce
¼ cup brown sugar
2 tablespoons almond butter
1 teaspoon ground cinnamon
1. Preheat the oven to 350°F and lightly grease 12 small molds or use a silicone baking tin with 12 holes.
2. Place all the ingredients into a large food processor and process on high speed for about 3 minutes, until all the ingredients are totally broken down and combined. You’ll likely have to scrape down the inside of food processor with a spoon or spatula a few times to make sure everything gets mixed up.
3. Evenly divide the blondie batter between the 12 molds (it will be quite thick) and bake the batter in the preheated oven for around 15 minutes, until the blondies are springy to the touch and the tops have started to crack.
4. Remove the blondies from the oven and leave them to cool inside the molds before tipping out and serving or storing.