The Japanese tend to use sweetened bean pastes (adzuki, lima etc) in their pastries. Every time I come back to Japan, I die to have my manju, mochi and sweet Japanese treats (mouth is totally watering!) What better fix than a creamy, delish and not-too-sweet blondie!? These are hands down THE. BEST. Smooth, rich and made with no added sugar – this blondies sneak in protein and fiber without any chickpea taste! Whoever you make these Golden Girl Chickpea Blondies for will rave for days – and you’ll be expected to bring them to every party you attend! Mega-bonus: these treats also happen happen to be gluten-free AND vegan, so everyone can enjoy!
Makes 9-12 blondies in a 6-7” pan
1 cup almond meal
2, 15 oz cans of organic garbanzo beans, rinsed and drained (pulses!)
3/4 cup natural almond butter
1 tablespoon unrefined coconut oil
1 teaspoon organic vanilla
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
1/3 cup grade B maple syrup
1/3 cup unsweetened almond milk
1 tsp baking soda
1- In a powerful blender, add all ingredients and blend into a well-mixed batter.
2- Pour all ingredients into a parchment lined and sprayed 7″ brownie pan, bake for 30 minutes at 350 degrees. Cool + serve!
Try cooking with more pulses, which are grain-seed legumes that are high in protein and fiber, and include beans, lentils, and garbanzos. Watch your heart and health! Muah! xx ck