Jul 14, 2012
Healthy Chickpea Blondies
Have you tried the Michael Phelps diet? Because I’m starting to think I’m on it… decadent desserts are taking over my life.
Not like that’s a bad thing, of course, I sort of welcome it 😉
Kinda like how I welcomed these blondies into my mouth kitchen.
Lately, all I’ve wanted are some darn good, buttery, sugary blondies. Except I don’t want the butter, the sugar and the guilt that go along with one, or in my case, three (oh, I can never stop at one). I set out to healthify a blondie recipe, but after two failed attempts I cheated and took my black bean brownie recipe
and swapped a couple ingredients. I used chickpeas instead of black beans and oat flour instead of cocoa powder and quinoa flour. The result? Aaahmazing
! These blondies satisfied my cravings in every way possible, they were absolutely delicious.
Chewy, sweet, buttery and… healthy? Oh yes. It’s like a nutrition bomb hiding in a sinful-looking and sinful-tasting package.
Healthy Chickpea Blondies (low sugar, low fat, gluten free, vegan)
- 1/3 cup Unsweetened Vanilla Almond Milk
- 20g (3 tbs) Ground Flaxseed
- 96g (1 cup) Old Fashioned Rolled Oats
- 1+1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 138g (1/2 cup + 1 tbs) Unsweetened Applesauce
- one 15.5oz can Garbanzo Beans, drained and rinsed well
- 14g (1 tbs) Grapeseed Oil (or any other neutral oil)
- 1 tsp Butter Flavor
- 144g (3/4 cup) Granulated Erythritol (or dry sweetener of choice, like sucanat or coconut sugar)
- 7g (1 tsp) Molasses
- 1 tsp Vanilla Paste (or Vanilla Extract)
- Preheat the oven to 350 degrees Fahrenheit and line a 9" brownie pan with parchment paper both ways, set aside.
- In a small bowl, heat the almond milk for 30 seconds, until hot. Stir in the flax and set aside to gel up.
- In a blender or food processor, add the oats and blend to a coarse flour. Pour this into a separate small bowl and stir in the baking powder, baking soda and salt.
- In a blender or food processor, add the applesauce, beans, oil, butter extract and flax gel mixture and puree until beans are completely liquified.
- In a medium-sized bowl, stir together the erythritol, molasses and vanilla paste until it looks like brown sugar. Pour in the blended wet mixture and stir until sugar dissolves. Fold in the oat flour mixture. Pour/scoop batter into the prepared pan and spread to the edges (I tapped the pan on the counter to get the batter to the corners and flatten the surface). Bake for 50 minutes, or until the center is firm when tapped.
- Let cool in the pan for about an hour, then transfer to a wire cooling rack and wrap with plastic wrap (be careful, the blondies are very soft and flimsy right now). Leave covered at room temp overnight and slice the next day.
While these blondies are surprisingly sweet, I would suggest adding 1/2 teaspoon of stevia extract if you want them extremely sweet. Totally doing that next time. My sweet tooth overrides my willpower sometimes... Also, feel free to add chocolate chips or nuts. I didn't add those because I wanted to taste these plain to see if they were good enough. They are :)
This recipe is: eggless, low fat, low sugar, high fiber, gluten free, vegan!
I called these “Flax Blondies” because I could detect the flax a tiny bit. I’m not a fan of flax but it’s so nutritious I try to sneak it in everything possible. Kind of like spinach, but less gross and not green.
^^ Can you believe it??
Now I don’t feel bad about eating three in a row one bit.
In fact, according to the label, I’m proud of myself for indulging healthfully