This is my second chickpea recipe this week and this one is a little bit naughty… but not THAT naughty. Firstly, these blondies don’t contain any gluten, dairy, eggs or oil, making them easy to digest as well as hormone and cholesterol free. Secondly, they contain a healthy dose of fibre, protein and nutrients that you often don’t find in sweet baked treats. The recipe calls for chickpeas, which are naturally high in plant-based protein (making it filling) and fibre (aiding digestion), organic coconut sugar – unprocessed sugar containing impressive amounts of nutrients like zinc and iron – and nut butter to bind (I used cashew butter, high in unsaturated fat that can help lower cholesterol levels). Ironically, all of these ingredients are actually beneficial for controlling blood sugar levels, reducing the risk of developing diabetes!
You might think that all sounds rather dull, but these blondies are totally addictive. They may not contain any nasties but they’re deliciously moist, sweet and light, packed with pecan pieces and flavoured with cinnamon, a powerful anti-inflammatory spice – totally comforting and unpretentious all round.
Take a batch out with you on a walk, enjoy as an afternoon treat, or even as an indulgent breakfast.
Cinnamon Pecan Blondies (VE, GF)
Prep time: 10 minutes
Baking time: 30 minutes
- 1 tin chickpeas
- 30g oats (gluten-free if possible)
- 60g organic coconut sugar
- 6 heaped tbsp nut butter (cashew/almond/peanut)
- 60ml maple syrup
- 1sp vanilla extract
- 1.5 tbsp cinnamon
- 1/2 tsp baking powder
- 1/4 tsp bicarbonate soda
- 1/2 tsp salt
- 50g pecans, roughly chopped
- Pre-heat the oven to 180 degress C and blend all of the ingredients except the pecans in a food processor until smooth.
- Fold the pecans into the batter then pour the mixture into a lightly oiled square baking dish (around 20 x 20cm).
- Bake in the oven for around 30 minutes until the top is firm. Allow to cool before slicing.