Global
Chickpea Blondies
Soft, golden blondies built on chickpeas and almond butter: gluten-free, high in fibre and naturally sweet.
~30 mintotal~141 kcalper serving~5g protein~17g carbs~7g fat
Estimated. Worked out from the ingredients using the UK food composition tables, so treat it as a guide rather than a measurement. A typical recipe lands within about a quarter of the true figure. Makes about 9.
Ingredients
- 400g chickpeas, drained
- ⅓ cup almond or peanut butter
- ⅓ cup maple syrup
- 1 tsp vanilla
- ½ tsp baking powder
- Pinch of salt
- ¼ cup dark chocolate chips
Cooking Steps
Preheat the oven to 180°C (350°F) and line a small tin.
Blend the chickpeas, nut butter, maple syrup, vanilla, baking powder and salt until smooth.
Stir in the chocolate chips.
Spread into the tin and bake 20–22 minutes until golden.
Cool before slicing.
Optional Enhancements
- White beans work too
- Add cinnamon
- Vegan-friendly as written
Plant & Growing Tips
Mint
- Not in the recipe, but grow it for a fresh garnish that complements the sweetness and cuts through richness.
- Mint is best grown in containers as it can be invasive in the garden.
- It thrives in partial shade with moist, well-drained soil.
Natural Pest Control
- Mint is generally pest-resistant, but spider mites can appear in dry conditions; spray with water or insecticidal soap.
Harvest
Mint
- Snip sprigs or individual leaves as needed, encouraging bushier growth.
- Harvest before flowering for the best flavour.
Storing & Freezing
Fridge up to 5 days; freezes 2 months.
