Gluten-free chickpea blondies

Gluten-free chickpea blondies with peanut butter and dark chocolate chips (sweetened with dates). Gooey baked treats that get all their moistness from soft pulses.

At a glance

• Serves 6
• Prep time: 10 min
• Cooking time: 25 min
• Total time: 35 min
• Calories: 190 kcal per serving
• Protein: 6 g
• Fat: 8 g
• Carbs: 22 g

Ingredients

• 1 tin of chickpeas
• 3 tbsp peanut butter
• 3 tbsp maple syrup
• 1 tsp baking powder
• 40g chocolate chips (dark, sweetened with dates)
• 1 tsp vanilla extract

Method

You’ll need: oven · baking dish · blender · sieve · wooden spoon

1. Preheat the oven to 180 °C (160 °C fan) and line a small baking dish with baking paper.
2. Rinse the chickpeas thoroughly in a sieve.
3. Blend the chickpeas, peanut butter, maple syrup, baking powder and vanilla in the blender to a smooth batter.
4. Fold the chocolate chips into the batter with a wooden spoon.
5. Spread the batter flat in the dish and bake for 25 minutes, until the top cracks.

Good to know

Pulses as cake? This soft chickpea batter mimics classic cookie dough amazingly convincingly.

Swaps

Peanut butter → almond butter (for a more neutral flavour, simply swap the strong peanut butter for creamy almond butter).

Cooking tips

When blending, make sure there are really no small bits of chickpea skin left in the batter. They spoil the soft cake texture later.

Storage

Let the blondies cool completely in the dish after baking. While they're warm, they easily fall apart when you cut them.

Allergens

Contains peanuts. Completely gluten-free, lactose-free and vegan.

Dairy-free recipes