Cinnamon Chickpea Blondies (Recipe)

Chickpeas are so versatile.

 For dish three from the pound of chickpeas I cooked, I decided to go with something sweet.  The original recipe is from Veggie Inspired and is here — Cinnamon Chickpea Blondies.  

 Of course, I made some changes.   

 This is my version:   

 Preheat oven to 350F and lightly grease an 8”x8” pan. 

 In food processor bowl (with blade) combine the following and puree until smooth: 

 1 1/2 cups of cooked chickpeas 

 1/2 cup of sunbutter 

 1/4 cup of old fashioned oats (GF certified if needed) 

 2/3 cup sugar in the raw 

 1/4 cup pure maple syrup 

 1 1/2 tsps. Cinnamon 

 1 teaspoon vanilla extract 

 1/2 teaspoon baking powder 

 1/4 teaspoon baking soda 

1/4 teaspoon salt   

 Pour into dish and bake for 30 minutes or until pulling away from side and top is firm.  (This took 35 minutes in my oven.)   

 So for my notes —

 1.  I used chickpeas without salt.  I’m not sure how well canned would work.

 2.  Sunbutter (and omitted additional nuts) due to allergies.  I would think any nut butter would work for those who don’t have to be careful. 

 3.  Original recipe calls for coconut sugar.  I’ve tried it and I’m not a fan. 

 4.  I used Aldi brand pure maple syrup.  Still costly, but not as costly as Whole Foods.

 5. I used imitation vanilla extract....sorry, but it is true.  I rarely buy the real deal because of costs. 

  

I tried to capture the texture in this photo.

These are soooo good!

The maple syrup is expensive and I would think you could use honey, agave, or perhaps even a Karo syrup.

However, it uses very little so if you keep some on hand I think it would be worth the splurge.

I have just a little bit of my chickpeas left.

Tomorrow I’ll share what I do with the last of them.