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Nutrition Facts
Serving Size 1 (110g) Recipe makes 8 servings
Calories 275
Calories from Fat 62		(22%)
Amount Per Serving		%DV
	Total Fat 6.9g	10%
	Saturated Fat 0.9g	4%
	Monounsaturated Fat 2.5g
	Polyunsaturated Fat 3.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 231mg		9%
Potassium 224mg		6%
Total Carbohydrate 48.8g		16%
	Dietary Fiber 4.8g	19%
	Sugars 26.7g
Protein 5.8g		11%
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Chickpea Blondies (Gluten-Free)

Recipe #360742 | 35 min | 9 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Andrew Mollmann
Mar 14, 2009

My cousin made a batch of these and they were quite good. They're almost healthy for you and Gluten-Free to boot! Her's were very gooey (which made them extra yummy). The original recipe is here: http://havecakewilltravel.com/2009/02/26/chickpea-blondies/ Would probably be good with cinnamon & brown sugar sprinkled on top (what wouldn't be?)

SERVES 8 , 16 2 (change servings and units)

Ingredients

15 ounces cooked chickpeas, drained & rinsed (1 can. Also called garbanzo beans)
1/2 cup sugar
1/2 cup strawberry jam (or other flavors)
1/4 cup crunchy peanut butter
2 teaspoons vanilla extract
6 tablespoons flax seed meal
2 tablespoons brown rice flour
1/2 teaspoon baking powder

Directions

1
Preheat oven to 350°F Lightly coat 8" x 8" square baking pan with cooking spray.
2
In food processor, combine all ingredients and blend until smooth. Scrape sides often.
3
Pour batter into pan and bake for 26 minutes.
4
Cool on wire rack and allow to cool completely before placing in fridge and slicing.

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Featured Reviews for This Recipe

From: Prose

On Apr 24, 2009

AWESOME recipe! My husband is allergic to gluten and I'm vegan so this worked out well for both of us. My friends and family who don't have special dietary needs also loved the flavor, not to mention the nutrition! My Dad left me an extensive voicemail message about how delicious and moist they were. The first time, I made them as directed. The second time, I subbed agave nectar for sugar, creamy peanut butter for crunchy, and cocoa powder for flour (to make brownies instead of blondies), and doubled the baking powder (which helped them rise more). Definitely a keeper. Will make again and again.

4 people found this review helpful

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