This morning something just came over me... a wave needing to bake. Not just one item, but several. And whenever inspiration flows through this way, I just ride the wave as best I can (you know, because of children).
I have actually been wanting to try out a blondie recipe for some time and today just happened to be the day. If you haven't ever heard of the term blondie, it's basically a light (in colour) brownie minus the chocolate. But most blondies have some form of chocolate, usually in the form of chocolate chips. For me, I decided to make my own chocolate and add a light layer on top.
These blondies were such a hit in my house that they are gone. Devoured. And what's even better is that they are a really nutritious and protein packed snack, so I am definitely not complaining.
My advice: double or triple this recipe. Then put them in the freezer (after a few have been eaten). Pack in lunches, take as a snack on the go and BOOM! Deliciousness and sustained energy.
This yummy recipe has been adapted from Chocolate Covered Katie.
- 1 1/2 cups chickpeas (or 1 14oz can, drained)
- 1/3 cup pumpkin puree
- 1/3 cup pure maple syrup
- 1/3 cup gluten free rolled oats
- 1/4 cup favourite nut butter (for school friendly use pumpkin seed butter. Sunflower seed butter will turn batter green. See Notes below)
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1/8 tsp baking soda
- 2 tsp pure vanilla extract
- 1.5 tbsp coconut oil
- 1 tbsp raw cacao
- 1/2 tsp maple syrup
- Preheat oven to 350 degrees and line a 8x8 baking dish with parchment paper.
- Drain canned chickpeas and give them a good rinse.
- In a food processor fitted with the S blade, add all the ingredients, except for the chocolate sauce. Process until smooth.
- Transfer ingredients to baking dish and smooth out the top with a spatula. Set aside.
- In a small pot, add the ingredients for the chocolate sauce. Mix together. Place on the stove and heat on low, allowing the coconut oil to melt. This will only take a few minutes.
- Time to drizzle. Using a spoon, simply drizzle the sauce over top of the blondies. Use as much or as little as you want. I used the back of my spoon to flatten the top once I was done.
- Place in the oven and cook between 28-30 minutes.
- Allow to cool for 10 minutes before cutting to make sure it stays in tact!
**NOTES: There is a chemical reaction that occurs between sunflower seeds and sunflower butter and baking soda which creates a green batter. This is not harmful in anyway, just a funny thing. So if you want green blondies, go for it! If not, use other nut or seed butters,