CHICKPEA AND PEANUT BUTTER BLONDIES
This recipe for chickpea blondies with peanut butter couldn’t be easier. They are a great snack or lunch box filler to make for kids as they contain no refined sugar.
- 400 g cooked chickpeas from a tin, drained and rinsed
- 175 g peanut butter unsweetened, crunchy or smooth, you can also use cashew butter
- 75 g maple syrup
- 2 tsp vanilla extract
- 1/2 tsp salt optional
- 1/4 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 75 g ground or chopped almonds
Grease and base line a square cake tin measuring 20cm x 20cm. Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.
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.