Monday, February 23, 2015

Flourless Chickpea Blondies

flourless chickpea blondies

Want to find a way to incorporate your favorite seed or nut butter (such as my Espresso Seed Butter)?
This blondie recipe is easy, and pretty quick.  You can add chocolate chips if you want a more traditional blondie appearance or a more decadent taste, or omit the chips for a cleaner, healthier version (it's sweet enough as is in my opinion!).

This blondie is healthier and more filling than a traditional blondie, thanks to fiber and protein (not to mentions tons of nutrients and vitamins) in the chickpeas (or garbanzo beans if you prefer).
Depending on your nut butter or seed butter as well you'll be adding healthy fats and protein.  I adore the texture of pureed beans and desserts--they help lend that butter-like creamy melt-in-your-mouth quality.

Today's workout was a 11 mile run, and I don't like the idea of rewarding hard work with food (for some, that is a dangerous cycle!) but it is nice to replenish and fuel up with a protein-packed treat.

This recipe yields 9-12 little bars and is a healthy alternative to a processed granola bar or protein bar.  I do highly recommend enjoying treats on occasion as deprivation is never fun and rarely successful. What better way to satisfy a sweet tooth than a refined-sugar free, filling and nutritious option?  If I can leave you with my best health and wellness tip, it is this: move a little every day and enjoy some homemade clean eating!

Flourless Chickpea Blondies

chickpea protein blondies: gluten-free and vegan


1 can garbanzo beans or chickpeas, drained and rinsed
1/2 cup Espresso Seed Butter or nut/seed butter of choice
1/3 cup pure maple syrup or raw honey
2 teaspoons pure vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon baking soda

chickpea blondie ingredients
you can add a dash of sea salt if your nut/seed butter and beans do not have salt


1.  Puree all ingredients until smooth.

rinse chickpeas and remove the skins

2.  Pour into a lined or greased 8" square pan.
3.  Bake at 350 F for 22-26 minutes, or until an inserted toothpick is clean.

4.  Cool 15-20 minutes on a wire rack before cutting and serving.

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