Recipes.

Chickpea and Oat S’More Blondies.

Hi friends! I’ve been awake since 5:30am trying to make this day as productive as possible! I’ve been to a Tabata class at the gym, finished a few chores, put another coat of paint on a project I’m working on for the house and started working on this blog post. I’m three cups of coffee in and feeling pretty good about it! I have a nice little list going of things I need to get done this week. I love a good list. This week is super busy and there’s nothing for satisfying than putting a check mark next to each task I complete. It’s the little things.

I actually made these vegan blondies over a week ago and honestly, I haven’t had much motivation to sit at my computer and work. I’m not mad about it. The weather is finally feeling like summer here in Newfoundland, so being outside and soaking up every last ounce of it takes priority over sitting at a computer. I’m gardening, getting outdoor chores completed, spending time with friends and just getting outside to hike. It’s been great!

I’m not big into refined sugar these days. I mostly stick to fruit and the occasional medjool date, but every once and a while, i crave something sweet. I have a pantry full of canned items, so I thought chickpeas might be something I could incorporate into a sweet treat. I literally threw a bunch of things into a food processor and came out with the best blondies I’ve ever made! Thank God I wrote down what I was adding. Sometimes, I just casually wing it and I have to go back, measure and make the recipe a few more times to get it just right. This time, the first time was a charm.

Chickpeas are such a versatile legume. Plus, they have the added bonus of being chock full of minerals, vitamins, fibre and have tons of protein (a perf addition for you plant based friends out there). These blondies are AHHHHHHH-MAZING. MY husband destroyed an entire pan in ONE sitting. That’s a lot of chickpeas, dude. Give these a try. I promise you won’t regret it.

Let me know if you try my recipes by tagging me on Instagram @sincerely_les Enjoy!

Sincerely,

Les

Yields 9 large blondies

Ingredients:

1 can of chickpeas (rinsed and drained well)

1/3 cup almond butter (you could also use cashew butter here)

1/3 cup maple syrup

5 tbsps of gluten free oats (I use Bob’s Redmill)

2 tsps vanilla

1/4 tsp sea salt

1/4 tsp baking powder

1/4 tsp baking soda

1/2 cup vegan chocolate chips

1 cup vegan marshmallows (i use Dandie’s)

Method:

Preheat oven to 350 and line an 8×8 pan with parchment paper.

In a food processor, blend chickpeas and oats until smooth. Add the rest of the ingredients except for the chocolate chips and marshmallows and blend until well combined. Remove the blade from the food processor and fold in the chocolate chips and marshmallows.

Using a spatula, scrape out the mixture into the pan and smooth until even. Bake in oven for 25-30 mins or until edges have browned. Do not overcook because the blondies will get very dry. Remove from oven, sprinkles extra toppings (marshmallows, chocolate chips, silvered almonds) and drizzle with almond butter. Let sit for 30 mins before cutting.

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