White Chocolate Raspberry Chickpea Blondies
Gluten-Free White Chocolate Raspberry Chickpea Blondies Recipe
Gluten-free | Diary-free | Vegan
There are multiple adjustments that can be made; ingredients will be labeled as “(optional)”
I am going to make it as simple as possible, no need for extra reading. I hope you enjoy!
Serving: 16 pieces
Materials:
- Baking Dish of 8x8
- Parchment Paper
- Silicone Spatula
- Measurement spoons
- Measurement cups
- Food Processor
Ingredients:
- 1 can of 15 oz of chickpeas
- I used an organic and low sodium kind but any can be used
- Be sure to rinse and drain the chickpeas well to insure that there is not to much moisture in the pastry
- 1/3 cup of nut butter
- I used all natural creamy peanut butter
- Almond butter, tahini, coconut oil, butter, non-diary butter, or applesauce can be used with an 1:1 ratio
- 1/3 cup of oats
- I used gluten free “Bob’s Red Mill” quick cooking rolled oats
- 1/3 cup of coconut sugar
- The pastry is slightly bitter and this will give it some subtle sweetness
- Organic cane sugar, monk fruit sugar, stevia, or any other sugar can be used as well
- 1/2 teaspoon of baking powder and baking soda
- helps them to rise
- 1-2 tablespoons of white chocolate chips + plus some more for topping (optional)
- I used white chocolate chips by lily's that are sweetened with stevia
- Walnuts and or almonds can be added
- Dash of salt
- 1/3 of maple syrup
- This will give the pastry a elevated vanilla taste and more sweetness
- 1 tsp of vanilla extract
- 1/2 tsp of almond extract (optional)
- I used it to create a nutty taste and warmer taste to the pastry
- Vanilla and almond extract compliment each other well
- Be sure to not add to much because it is more potent than vanilla
- 1 tbsp of almond milk
- Adding this will allow the batter to be better incorporated
- If allergic to almonds, oat milk, coconut milk, whole milk, or any other milk can be utilized
- 1/4 of a cup of raspberries
- I used frozen but fresh raspberries can be used as well
Instructions:
- Preheat your oven to 350 degrees and line your dish with parchment paper
- Grab your food processor and begin adding the chickpeas, peanut butter, and oats
- Blend of 30 secs and then push the ingredients down with the spatula blending once again
- Add in the everything else and blend in 30 sec intervals and keep pushing the batter down for 3 more times
- Make sure everything is well incorporated and then mix in the chocolate and raspberries
- Add your batter to the dish
- Top with extra chocolate if desired
- Bake for 30-35 minutes
- Let it cool for an hour to 30 minutes
- Then enjoy!!
It can be stored in an in the fridge or in a room temperature place.
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