Cooked and pureed chickpeas give these white chocolate-studded, gluten free blondies a nutritious boost and moist, fudgey texture, so you shouldn't feel guilty eating more than one...or two.
- 2 cups cooked & drained Farmer Direct Organic chickpeas
- 1/2 cup tahini (sesame paste)
- 1/3 cup pure maple syrup
- 1 large egg (or 1 flax egg*)
- 2 teaspoons vanilla
- 1/2 tsp salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup white chocolate chips
- 1/2 cup pecans, coarsely chopped
Directions
Preheat oven to 350ºF and lightly grease an 8” x 8” glass baking pan.
In a food processor, add all ingredients except white chocolate chips and pecans and process until batter is smooth. Add half of the white chocolate chips pecans and pulse a few times to stir them evenly into batter.
Spread batter evenly in prepared pan. Sprinkle remaining white chocolate chips and pecans on top.
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean and edges are just starting to brown. The batter may look underdone, but will set as it cools.
Cool pan for at least 20 minutes on wire rack before cutting. Makes 16 blondies. Store covered in the refrigerator for up to a week (if they last that long!).
*Flax egg: combine 1 Tbsp. ground flax and 2 ½ Tbsp. water in a small bowl or jar. Let sit 5 minutes to thicken. Use in place of 1 egg.
