Chickpea Blondies Recipe Nut Free

Chickpea Blondies Recipe Nut Free

These blondie chickpea sticks with spread are healthy, fudgy, vegan blonde with chocolate chips. A healthy vegan protein dessert or snack ready in half-hour.

Blondie is sort of a brownie. Well, apart from the colour, that is the name. Brownies are named for his or her brown color, an equivalent for blonde hair. they’re blonde thanks to the shortage of chocolate in their dough, replaced by vanilla. Chickpea blondies are fudgy healthy bar blondies made in 10 minutes in your kitchen appliance using canned chickpeas. The trick to creating fudgy blondie with chickpeas is to towel dry and dry the chickpeas first.

This recipe is flourless meaning no all-purpose flour is employed within the recipe. Instead, the recipe uses almond flour, which is essentially thinly sliced ground almonds. an alternative choice is oat flour, which you’ll make reception by putting oatmeal during a blender for 30 seconds.

Healthy spread blondie recipe with chocolate chips, no flour, gluten free, and vegan.

Prep Time: 10 Mins
Cook Time: 25 Mins
Cool Time: 15 Mins
Total Time: 50 Mins


  • 1/4 teaspoon bicarbonate of soda
  • 1/2 teaspoon sea salt
  • 1/2 tablespoon vanilla
  • 1/4 teaspoon leaven
  • 1/3 cup almond flour – or oat flour
  • 1/3 cup of pure vegan chocolate chips
  • 1 1/2 cups cooked chickpeas – or 1 400 g (14 oz) canned chickpeas, drained, towel dry
  • 1/3 cup spread – or edible seed butter if it doesn’t contain nuts
  • 1/2 cup syrup – or a liquid sweetener like agave syrup or date syrup


  1. Preheat oven to 180 ° C (350 ° F) Line a 9 inch x 9 inch brownie pan with parchment paper. Set aside.
  2. Open the can of chickpeas, rinse, drain, and dry / scrub the chickpeas with a clean towel to get rid of ALL water or moisture. this is often vital or blonde hair will become brittle and too moist
  3. Place the chickpeas during a kitchen appliance bowl, add spread , syrup , vanilla, bicarbonate of soda , leaven and salt.
  4. Blend on high for 1 minute or until smooth and no large lumps remain.
  5. Add almond flour and process again at high speed for 15-30 seconds to blend.
  6. Remove the kitchen appliance blades, stir within the chocolate chip. I suggest you retain 3 tablespoons on the side and sprinkle them afterward top of the blondie. It also prevents adding too many chocolate chips to the dough which can melt and switch your blonde hair into brownies.
  7. Spread the blondie mixture evenly onto the prepared baking sheet and sprinkle the chocolate chip you put aside on top.
  8. Bake for 20-30 minutes or until golden and assail top. take care , if your pan is wider it’ll cook faster and the other way around if yours is smaller, the blonde is thicker and should take quite half-hour to line . Always insert the pick within the middle of the bondie to see baking. If it comes out clean with a touch crumb, then it’s ready.
  9. Cool 10 minutes during a skillet to tighten blonde hair. Don’t miss this or they’re going to be damaged. Then carefully peel off the edges with a knife and lift up the parchment paper strips to simply remove the blonde hair from the pan and transfer to a cooling rack. take care that the bondie will remain soft and brittle. If you discover it too soft or damp, wait another 10 minutes before moving to the cooling rack. This prevented the blonde from breaking.
  10. Chill for a minimum of 1 hour before slicing into 1 stick or they will become brittle. After 1 hour you’ll put the blondie within the refrigerator for 1 hour. this may add an additional fudgy texture and make it easier to slice.

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