The Healthy and Nutritious Blondie That Does It All
Yes, yes, and yes. Literally, where to even begin on this one? It’s a nutrition monster: plant protein from the chickpeas and peanut butter; vitamin A and potassium from the pumpkin; a good source of fiber from all. And did we mention it’s a dessert–sweet (if you want it to be), creamy, and very filling? Think of it as a brownie that does dinner’s heavy lifting.
Ingredients
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Instructions
Prep
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Rinse and dry chickpeas. Boil or steam them for 20 minutes to soften, discarding any skins that separated from the beans. Set aside to cool.
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Preheat oven to 350. Coat a pie pan or 8x8 baking tray with cooking spray.
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To ensure a smooth mix, place the following in a blender in the order listed: a splash of almond milk, vanilla extract, maple syrup (if using), pumpkin puree, two scoops of peanut butter, and the chickpeas. Blend on high until all mixed and a consistent texture; plan on stopping and reshuffling the contents and/or using your blender’s tamper tool once or twice.
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Add in flour; baking soda; and a couple of shakes or cocoa powder and/or handful of chocolate chips, jf using. Blend until integrated. The texture should be not unlike frosting.
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Pour the batter into your pan or tray; smooth out to ensure the bottom of the cooking device is covered and the batter spread out evenly. Spread chocolate chips out across the surface.
Cook
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Bake for 25-27 minutes. Allow to cool for at least 15 minutes before serving.
Note
*If the peanut butter you’re using has added sugar, or if you plan on being generous with the chocolate chips, you can skip the maple syrup.)
easy to make, toddler favorite, chocolate, vegetarian, snacks, treats
