Vegan Skin Friendly Blondies

A blondie ... if you didn't know already ... is the official name for a brownie - minus the chocolate. Both are deliciously dense and chewy. 

This little recipe experiment came about after using endless tins of chickpea water to try and create a creamy mayonnaise. The theory is to use aquafaba (that's the liquid the chickpeas sit in) to create a vegan mayo. It's trickier than it sounds trying to get the oil to thicken, and consequently I've been left with heaps of drained chickpeas whilst I try to get the mayo right. Believe me there is only so much hummus a girl can handle!!

I've read before about chickpeas being used as a creamy substitute in vegan baking so I figured I'd give it a try. Fortunately these turned out awesome first time ... so now I know exactly what to do with those leftover chickpeas. 

Rich in important nutrients. Chickpeas are also good sources of magnesium, manganese, zinc, and iron. They also contain good amounts of B vitamins and vitamin A (as beta-carotene) which is particularly good for skin health. 


2 tins of drained chickpeas (I've used 400g tins)

200g gluten free oats

1 tsp vanilla extract 

75g coconut sugar

2 tbsp maple syrup

1/2 tsp baking powder

2 heaped tbsp almond butter

1 tbsp coconut oil 

2 pinches of pink salt


Pre-heat the oven to 180C 

Blend all the ingredients on a slow setting in your food processor until smooth and well combined

Pour into a square silicone baking tray or standard baking tray lined with greaseproof paper

Oven bake for 30 minutes at 180C 

Stand to cool, then pop in the fridge to set (an hour or two)

Slice into squares and store in the fridge

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1 comment

  • This didn’t really work for me. I feel like I could taste too much of the garbanzo beans. If I make again I will add pecan or walnuts when blending the oats to see if I can cover the bean flavor a bit more. I have not been off sweets long though, so maybe my tastebuds haven’t adjusted to this type of sweet.


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