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