Blondies

ingredients

• 230g rinsed chickpeas [canned]
• 185g cane sugar [other works fine too]
• pinch of seasalt
• half teaspoon cinnamon powder
• half teaspoon vanilla extract
• half teaspoon baking
• teaspoon baking powder
• 85g peanut or almond butter
• 40g oat or wheat flour
• chocolate chips [optional]

preparation

1. Preheat the oven to 350˚F (176˚C). Line an 8×8 inch baking pan with parchment paper. Set aside.
2. Drain and rinse chickpeas, then pat them dry with a paper towel or kitchen towel.
3. Fit the food processor with a metal blade. Add chickpeas and sugar. Process the mixture until it reaches a very creamy consistency. It’s important to blend until there are no chunks or visible pieces of chickpea skins in the mixture. Scrape down the sides as needed.
4. dAdd almond butter, cinnamon powder, vanilla extract, salt, and baking powder to the food processor and blend until completely smooth. Then add oat flour and blend again until all the ingredients are fully combined. The batter will be thick, sticky, and dense. Be careful not to overwork your food processor.
5. Remove the lid of the food processor and detach the blade. Use a spoon or spatula to fold in the chocolate chips.
6. Transfer the batter into the prepared pan and distribute it evenly, making sure to spread it out into the corners to ensure a level surface. Sprinkle the top with extra chocolate chips if desired.
7. Bake the blondie for about 20 to 25 minutes or until a toothpick inserted into the middle comes out with just a few crumbs.
8. Let it cool for a few minutes before removing it from the pan, then allow it to cool completely on a wire rack before cutting into slices and serving.

enjoy!