(makes 15-20 squares)
- 1 1/2 cups chickpeas (1 can, drained and rinsed) (250g)
- 3/4 tsp baking powder
- 1/8 tsp baking soda
- heaping 1/8 tsp salt
- 3/4 cup brown sugar*
- 1-2 tsp vanilla extract
- 1/4 cup ground flax (20g) (see nutrition-info link below, for substitution ideas)
- 1/4 cup peanut butter (or other fat source) (see nutrition-info link below, for lower-cal options)
- optional: 1/3 cup chocolate chips (Not “optional” if you’re CCK!)
Preheat oven to 350 degrees. Blend all ingredients (except chips) until very smooth. Mix in chips, and scoop into a greased (or tinfoil-lined) 8×8 pan. Bake for 38-40 minutes. You want the blondies to look a little undercooked when you take them out, because they’ll firm up as they cool, and you don’t want them to get hard. (Note: you can probably sub any white bean for the chickpeas)
Even-Lower-Calorie Options:
ReplyDeleteThe Snickerdoodle Blondies are a *little* lower in fat and calories than the chocolate blondies, thanks to the applesauce. You can sub applesauce (in a 1-to-1 ratio) for some of the pb in the regular blondies as well. Of course, you can also sub all of the pb with applesauce… a few readers have done this and liked the results. But don’t blame me if you don’t like the fat-free version; everything tastes better with pb!
(The blondies will also be even lower in calories if you use stevia in place of some or all of the brown sugar. But, once again, be warned that you might not like the taste. Many people don’t like the taste of stevia.)