Cakey Chickpea Blondies
I can't even believe how scrumptious this little goodies turned out! After making the Black Bean Brownies and knowing I had a pound of garbanzo beans in the pantry, I knew that I wanted to try a blondie version of this lightly sweet treat.
While my husband stands by his brownie vote, I really find these so lovely and absolutely satisfying my desire for a slightly sweet nibble whilst working our way through the 21 day Feel Good Food Challenge.
True to the spirit of the nutrition challenge these blondies have zero added sugar and are sweetened with dates and bananas while also high in fiber coming from the beans, dates, and peanut flour.
I was half tempted to leave the egg out of the recipe and and eat the batter by the spoonful, cookie dough style, as that's very much what it tastes like. Maybe I'll make a version like that and call it Cookie Dough Hummus!
What you need:
20 dates (I used small deglet dates. If using larger may want to reduce to 12-14)
1-½ c garbanzo beans
½ c peanut powder/flour (ground peanuts - could likely sub almond flour)
⅛ tsp salt
¼ tsp baking soda
¼ tsp baking powder
What to do:
Preheat oven to 180/350. I HIGHLY recommend lining an 8x8 baking dish with parchment to avoid a sticky pan situation. Also makes clean up no problem!
Place dates in small bowl and cover with boiling water. Cover and allow to sit at least 20 min and as long as overnight.
Place dates and water in food processor and blend until relatively smooth. Add peeled bananas and blend, scraping down sides frequently, until smooth.
Add garbanzo beans and continue to puree.
Once mixture is smooth, add peanut flour 1 tbsp at a time until well incorporated. Blend in eggs, salt, soda, and baking powder.
Pour batter into parchment lined baking dish and bake for 25-30 min or until golden brown and a knife inserted into the centre comes out clean.
And here's the hardest part - allow blondies to cool before slicing and devouring!