I 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.
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 and seed butter) and can be made gluten free by choosing gluten free baking powder. And they passed my boyfriend's taste test (who is usually anti-healthifying recipes)! Which, trust me, says it all. So go ahead and try these, I will certainly be making them again (and doing some more experimenting with legumes in baking)!
Chickpea blondies with white choc chips and macadamias
400g can chickpeas, drained, rinsed and patted dry with paper towel
1/2 C nut butter (I used Mayver's Original Super Spread but your favourite nut &/or seed spread will work fine)
1/4 C brown sugar (can be substituted for honey)
1 tsp vanilla essence
1/4 tsp baking powder
1/4 tsp bicarb soda
1/2 C white choc chips
1/3 C macadamias, chopped
Splash of water (~3 Tbsp)
1. Preheat oven to 175°C and line a loaf tin with baking paper.
2. Blend all ingredients, except the white choc chips and macadamias, in a food processor until smooth. It should make a thick hummus-like consistency.
3. 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.
4. Bake for ~50mins or until a skewer comes out clean and the edges begin to brown. Cool in tin for 5 minutes before removing to cool completely on a wire rack. Cut into squares and enjoy!