nosh magazine
Ingredients
CHICKPEA
BLONDIES
WITH WHITE
CHOC CHIPS &
MACADAMIAS
• 400g can chickpeas, drained, rinsed and patted
dry with paper towel
• ½ cup nut butter (I used Mayver’s Original Super
Spread but your favourite nut or seed spread will
work fine)
• ¼ cup brown sugar (can be substituted for honey)
• 1 teaspoon vanilla essence
• ¼ teaspoon baking powder
• ¼ teaspoon bicarb soda
• ½ cup white choc chips
• 1/3 cup macadamias, chopped
• 3 teaspoons water
Method
recently discovered the wonders of chickpeas in baking. They’re an
unlikely substitute for flour but somehow they just work! And the
benefits? Well they instantly increase the fibre and protein content of any recipe,
not to mention adding in some sneaky vegetable serves! This recipe isn’t new;
you will find variations floating all over the internet, mostly using normal choc
chips and nothing else. But I wanted to go more down the traditional route:
blondies are meant to contain white chocolate. And macadamias and white
chocolate are just a match made in heaven!
I
These blondies are crispy and crumbly on the outside and soft and moist on the
inside. The recipe is flour less, full of healthy fats (thanks to the nut or seed butter)
and can be made gluten free by choosing gluten free baking powder. So go ahead
and try these, I will certainly be making them again (and doing some more
experimenting with legumes in baking)!
• Preheat oven to 175°C and line a loaf tin with
baking paper.
• Blend all ingredients, except the white choc chips
and macadamias, in a food processor until
smooth. It should make a thick hummus-like
consistency.
• Stir in the choc chips and 3/4 of the macadamias
and pour into the loaf tin. Smooth top with the
back of a spoon and sprinkle with remaining
macadamias.
• Bake for approximately 50 minutes or until a
skewer comes out clean and t