Nibby Chickpea Banana Blondies Recipes

CHICKPEA BLONDIES

Steps:

• Preheat the oven to 350 degrees F and line a 9-inch square baking pan with parchment paper, leaving a 2-inch overhang on two opposing sides.
• Pat the chickpeas dry between a clean kitchen towel, then transfer to a food processor. Add the almond butter, maple syrup, vanilla extract, baking powder, baking soda, salt and reserved aquafaba (liquid from the canned chickpeas). Process until the mixture is very smooth, scraping down the sides with a rubber spatula as needed, about 2 minutes. Add the almond flour and pulse to combine. Carefully remove the food processor blade, then stir in the 1/2 cup chocolate chips with a rubber spatula until evenly incorporated.
• Transfer the batter to the prepared baking pan and smooth into an even layer. Sprinkle with the remaining 2 tablespoons chocolate chips. Bake until the edges are golden brown, the top is set and a toothpick inserted in the center comes out with just a few small crumbs, about 30 minutes. Let cool in the pan on a wire rack for 15 minutes, then use the parchment overhang to transfer to the wire rack. Let cool completely, then slice into 16 squares. Serve immediately or store in an airtight container for up to 3 days.

NIBBY CHICKPEA BANANA BLONDIES

Steps:

• Preheat oven to 350F, line a 9" square pan with parchment or greased foil.
• In a food processor, puree chickpeas, bananas, sugar, stevia, honey, sunflower seed butter and salt until smooth.
• Add the flour, ground seeds, baking soda and cream of tartar, and run the machine to combine.
• Add the cacao nibs and pulse inches.
• Scrape into the pan and smooth the top.
• Bake 35 minutes. Cool completely before slicing.