Since I left the beans out of this week’s chili, I thought it appropriate for them to show up in an unexpected spot: last night’s dessert.
Garbanzo beans, or chickpeas, can be found snuck into a number of baked goods recipes. Garbanzo bean flour is often used in gluten-free baking, and the actually beans themselves can add texture and body to certain treats, eliminating the need for flour altogether.
I have actually made these flourless blondie brownies twice this week, as I served them up at Mother’s Day brunch and then made a second batch yesterday. They were obviously tasty, but I was also frustrated that my first stab looked NOTHING like the photo accompanying the recipe.
As shown on the Damy Health** website, the bars have this gorgeous golden hue, not to mention are utterly loaded with chips. On Mother’s Day, I used only the suggested amount of milk chocolate chips, and mine happened to be mini chips. While the kids wolfed down their dessert treats, they definitely lacked in the chocolate department. So much so I didn’t want to share the recipe until I revisited it.
Yesterday, I threw some Sunspire peanut butter chips into the mix. While the recipe calls for only 1/2 cup total chips, I used much closer to a cup. I don’t think there is any way the photo shown includes the lesser amount! I’m also guessing she used honey, whereas I went with raw agave. I also don’t ever have straight-up peanut butter on hand, so both of my batches were made with raw almond butter. I would not suggest using sunflower seed butter for a nut-free option, as it would react with the baking soda and result in green (but perfectly safe!) bars.
Photogenic issues aside, I’m sharing this recipe because it is a slam dunk with children. In total I had seven kids sample these, and all devoured them with glee. They don’t really taste like nuts, and they most assuredly don’t taste like chickpeas!
Flourless Chocolate Chip Blondies
recipe from Damy Health
1 cup raw almond butter
1/3 cup raw agave or honey
2 egg whites
1/4 tsp. salt
1/2 tsp. baking soda
1.5 cups cooked chickpeas
1 tsp. vanilla extract
1/2-1 cup chocolate chips
Preheat oven to 350. Grease an 8 x 8 baking dish.
Place all ingredients except chocolate chips in food processor. Process until smooth, using a spatula to scrape down the sides.
Mix in chocolate chips.
Pour mixture into baking dish and sprinkle a few more chips on top. Bake for 27-30 minutes, or until golden brown. Remove from oven and let sit for at least 10 minutes before cutting into squares.
While obviously still a treat, the use of the beans and nut butter makes them high in fiber and protein, not to mention free of gluten and dairy (if you use dairy-free chocolate chips). And while they were tasty with 1/2 cup chips, I suggest throwing caution to the wind and tossing a few more in. At the very least your bars will photograph better!
**The Damy site is more geared toward adult fitness and weight loss, it does include quite a few tasty, healthy and kid-friendly treat recipes! Definitely worth a look-through.