Chickpea and peanut butter blondies

Chickpea and peanut butter blondie sneaky veg photo

It's been such a revelation to me how well beans and pulses can work in sweet treats as a flour replacement. Following the success of the black bean brownies I was keen to try a healthy version of a blondie, and decided to make them chocolate free to see how these went down with the kids.

These delicious blondies are free from gluten, dairy and can also be free from refined sugar if you pick your brand of peanut butter well. You could use any nut butter in its place if you prefer.

Two-year-old Miss R will eat peanut butter straight from the jar with her fingers given half a chance, yet it was the original picky eater, her big brother, Mr Four, who really couldn't get enough of these blondies. It's wonderful to be able to give them a sweet treat knowing that it isn't full of bad things, and might even actually contain some goodness. R, the aforementioned four-year-old, has gone off of hummus and falafel unfortunately so it's tricky to get him to eat chickpeas. I'm pleased to have found a way.

This recipe is based on this one from Ambitious Kitchen, which uses chocolate chips.

Ingredients
1 x 400g tin of chickpeas
175g peanut butter
75g maple syrup or honey
2 tsp vanilla essence
1/2 tsp salt
1/4 tsp baking powder
1/4 tsp bicarbonate of soda
75g ground or chopped almonds

Grease and base line a square cake tin measuring 20cm x 20cm. Pre-heat the oven to 180°C.

Place all the ingredients in a food processor and whizz up together. If you don't have a food processor you will need to mash the chickpeas up really well before combining with the other ingredients.

Pour into the cake tin and spread evenly. Bake for around 20 minutes until a skewer comes out clean. Be careful not to overcook or they'll be a bit dry.

Cool in the pan for 20 minutes or so then turn out and cut into squares. Makes 16 blondies.

I've entered this into Recipe of the Week, hosted by A Mummy Too and CookBlogShare over at supergolden bakes.