Chop Chip Chickpea Blondies

The fishiest choc chip blondies you will ever meet. Chickpea blondies used to be my absolute favourite thing ever to make for snacks a couple of years back, but I completely forgot about them until a friend made and posted a photo of some she’d made earlier this week and reminded me. And a good reminder it was!

It may sound a little weird, but adding chickpeas into your baking makes them absolutely delicious! Super fudgey and soft, plus very filling due to the protein and fibre.

These choc chip blondies are absolutely jam packed with nutrient goodness, and of course a healthy dose of dark chocolate because YUM!!

Ingredients:

• 1 can chickpeas, drained and rinsed

• 60g peanut or almond butter

• 55g brown rice flour

• 50g vanilla plant protein powder

• 40g sugar of choice (I used Natvia gold)

• 1 tsp vanilla extract

• 1 tsp cinnamon

• 1 tsp baking powder

• 1 cup almond milk

• 100g zucchini, grated

• A handful of dark chocolate, chopped

Method:

1. Preheat oven to 180°C and line a loaf tin with baking paper.

2. Combine flour, protein, cinnamon, sugar and baking powder in a bowl.

3. Add chickpeas, nut butter, vanilla and almond milk to a blender and blend until smooth.

4. Gently combine wet and dry ingredients, then fold in grated zucchini and chocolate.

5. Pour into tin and bake for about 40 minutes until golden. Allow to cool completely before slicing!

Notes:

• I made 6 large blondies.

• Store in a sealed container in the fridge for up to a week.

• You can substitute the protein powder for oat flour, but I’d recommend then adding some extra sweetener, to taste!