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Chickpea Blondies
2010.02.12
I found this recipe in my new cookbook "500 Vegan Recipes", and thought I would give them a try.
This fudgelike, chewy, and healthy treat has a wonderful texture and flavor. It is prefect for those days when you feel like something sweet, without going overboard in fat and calories.
If your kids like peanut butter and jelly, this is a snack that is sure to please, and you won't feel guilty about serving them up. These are packed with protein (from the garbanzo beans, peanut butter and flax), and are perfect for lunches, or after school snacks. Tastes like a chewy peanut butter and jelly sandwich.
1 can (15 oz) cooked garbanzo beans, drained and rinsed
1/2 cup raw sugar (I used dehydrated cane juice)
1/2 cup strawberry or other all-fruit spread
1/4 cup natural peanut butter
2 tsp pure vanilla extract
1/4 cup plus 2 TBSP ground flax
2 TBSP rice flour
1/2 tsp baking powder
Preheat oven to 350. Lightly coat 8x8 baking pan with nonstick spray.
In food processor, combine all the ingredients and blend until perfectly smooth, scraping the sides occasionally.
Pour into the prepared pan and level the batter with a spatula.
Bake for 26 minutes, or until set and firm to the touch.
Let cool, still in the pan. Chill for a few hours before slicing and servinig.
Enjoy cold, and store in the fridge.
This fudgelike, chewy, and healthy treat has a wonderful texture and flavor. It is prefect for those days when you feel like something sweet, without going overboard in fat and calories.
If your kids like peanut butter and jelly, this is a snack that is sure to please, and you won't feel guilty about serving them up. These are packed with protein (from the garbanzo beans, peanut butter and flax), and are perfect for lunches, or after school snacks. Tastes like a chewy peanut butter and jelly sandwich.
1 can (15 oz) cooked garbanzo beans, drained and rinsed
1/2 cup raw sugar (I used dehydrated cane juice)
1/2 cup strawberry or other all-fruit spread
1/4 cup natural peanut butter
2 tsp pure vanilla extract
1/4 cup plus 2 TBSP ground flax
2 TBSP rice flour
1/2 tsp baking powder
Preheat oven to 350. Lightly coat 8x8 baking pan with nonstick spray.
In food processor, combine all the ingredients and blend until perfectly smooth, scraping the sides occasionally.
Pour into the prepared pan and level the batter with a spatula.
Bake for 26 minutes, or until set and firm to the touch.
Let cool, still in the pan. Chill for a few hours before slicing and servinig.
Enjoy cold, and store in the fridge.
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Looks "Great"and yummy !! Where did you find the cookbook, I'm still looking for a good one to add to my collection ! cd
catdad · 2010-02-15: 15:12
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Nicely done!
davidcardona · 2010-07-02: 01:44
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