About the recipe
Cinnamon sugar butterscotch goodness… with chickpeas? Yes, chickpeas!! My colleague Grace came to the office last week with chickpea chocolate chip cookies. They were so soft, that it inspired me to make blondies celebrating the same ingredient. I topped them off with sweet melted butterscotch chocolate chips. Chickpeas and peanut butter pack this blondie up with protein, and the apple and maple syrup brings out some sweetness. You won’t believe there are actual legumes in this decadent dessert ready in 30 min. It’s quick, vegan, gluten-free and delicious.Jump to Recipe
First of all, what are blondies? Blondies are “blonde brownies”. The difference between blondies and brownies is that they don’t contain any cocoa powder. They have more of a vanilla flavour. In the case of this recipe, I went for butterscotch flavours.
Chickpeas. Yes, I used chickpeas in a dessert! Chickpeas are a legume that is protein-rich, fibre-rich, and so budget-friendly. When blended, they are smooth and make these blondies very decadent. They have a neutral taste, which makes them easy to incorporate in desserts to make them nutrient-dense.
Look at this quick video here or in my Instagram Reals for the steps!Jump to Recipe
How to store
Store these blondies in an air-tight container, in the fridge.
I used regular peanut butter for this recipe. Add more apples or maple syrup if you use natural peanut butter to add more sweetness.
Chickpea and butterscotch blondies
- ½ cup oat flour
- 1 can chickpeas rinsed and drained
- ½ cup peanut butter
- ½ apple grated
- 1 tsp vanilla extract
- ½ tsp baking powder
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ⅓ tsp salt
- 2 tbsp butterscotch chocolate chips
- 1 tbsp white chocolate chips
- 2 tbsp white sugar
- 2 tbsp cinnamon
- Preheat oven to 350°F and grease and line a 9-inch baking dish.
- Add the chickpeas to the food processor. Pulse to mix well.
- Add oat flour, peanut butter, maple syrup, shredded apples, vanilla extract, baking powder, cinnamon, nutmeg and salt to the food processor. Pulse until smooth.
- Fold in white and butterscotch chocolate chips.
- Spread the mixture into the greased pan. Sprinkle with cinnamon and sugar mixture.
- Bake for 20 to 25 mins at 350°F.
- Remove from the oven and let set for 5 minutes.
- Drizzle melted butterscotch chocolate chips and enjoy. Keep in the fridge in an air-tight container.