Whole Wheat Chickpea Blondies
Yields: about 12 bars
Prep Time: 15 minutes
Total Time: 45 minutes
High in fiber and low in unhealthy fat, this is a sweet treat to delight your taste buds while loading up some great nutritional benefits
1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
1/4 cup whole wheat pastry flour
1/2 cup cane sugar
1/4 cup avocado oil
2 teaspoons molasses
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup semi-sweet chocolate chips
1. Preheat oven to 375 degrees Fahrenheit.
2. Place drained and rinsed chickpeas in a food processor and add sugar, whole wheat pastry flour, egg, avocado oil, molasses, salt and baking soda.
3. Process for about 30 – 45 seconds until ingredients are combined and chickpeas are pureed. Add in chocolate chips and pulse just to combine.
4. Lightly coat a baking pan (I used a Le Creuset 10.5” X 7” rectangular dish) and pour in batter evenly.
5. Bake at 375 degrees for 22-26 minutes, until the middle is fully cooked through. Let cool and cut into 12 pieces. Best kept refrigerated.
Replacing flour with nutritionally dense beans is nothing new in our house as well as in the healthy cooking world. And that is exactly what is happening in this recipe. Chickpeas are rich in protein, fiber and calcium and replace most of the flour in these bars. A note about mixing is to ensure the chickpeas are thoroughly pureed in the food processor. You definitely don’t want to over mix/puree, especially with the egg in there, yet if you under process, bits of chickpeas will remain.
As for texture, the chickpeas tend to bring a fluffier consistency, and if you add more oil and eggs, you’d get a chewier result. To keep health in mind, I left it at one egg and minimal avocado oil. Of course, I do add chocolate chips, because, well, they make the bar special. My three kiddos think this is such a treat, and I am more than happy to keep it that way!
These could be kept out on the counter, yet they will simply dry out faster, so I recommend storing in the refrigerator.