It can be so hard to find healthy snacks at Christmas time. These healthy gingerbread blondies tick all the boxes. Made with chickpeas and nut butter they’re packed full of protein making a delicious and nutritious snack.
240gtinned chickpeasdrained and rinsed (1 standard tin)
170gcashew butteror peanut or almond butter
½teaspoonbicarbonate of soda
2piecesof stem gingerchopped (optional)
1tablespoonsyrup from the jar of stem gingeroptional
Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.
Grease a 20cm square baking tin and line with non-stick baking paper.
Place 75g oats in your food processor and grind until you have a rough, flour-like consistency.
Add 400g tinned chickpeas, 170g nut butter, 75g maple syrup, 2 tsp ground ginger, ½ tsp baking powder, ½ tsp bicarbonate of soda, 2 pieces of chopped stem ginger and 1 tbsp syrup from the ginger jar (optional). Pulse until well combined.
Scrape out into the baking tin and smooth the top.
Bake for 20 minutes or until a toothpick inserted in the centre comes out clean.
Allow to cool in the tin and then cut into squares.
Nutritional value is approximate and is intended as a guide.