Can't wait until dessert? These brownie-like treats are so tasty and nutritious you can even eat them guilt-free for breakfast! Chickpeas are one of my must-have pantry staples. They are incredibly versatile and work as a base for entrees, appetizers, desserts, and yes, even breakfasts. Considered a superfood, loaded with essential vitamins and minerals including manganese, folate, copper, iron and zinc, 1 cup of chickpeas (also called garbanzo beans) contains more than 12 grams of (mostly insoluble) fiber. Seriously? That's nearly half your recommended daily requirement!
The average American only gets about 10-20 grams of fiber a day, which is not good because fiber helps 1) clean our gut walls, 2) remove toxins, and 3) feed good bacteria for optimal gut health...oh yeah, and studies have shown that high fiber diets also lower blood sugar, bad cholesterol, and possibly even the risk of colon diseases including cancer. So go ahead, enjoy these delicious nutritious treats!
Chocolate Chickpea Blondies
(makes 16 pieces)
Ingredients
coconut oil for greasing pan
1 can chickpeas, drained, rinsed and (if possible) peeled*
1 flax egg (1 Tbsp flax meal + 3 Tbsp water whisked and let stand for 5 min)
½ cup creamy almond or peanut butter (nothing added)
2 Tbsp raw cacao powder
1/3 cup maple syrup
2 tsp vanilla
½ tsp salt
1 tsp baking powder
2-3 fresh strawberries, sliced
1/3 cup vegan dark chocolate chunks, optional
Directions
1) Preheat oven to 350 degrees and coat an 8X8 glass baking pan with coconut oil.
2) Place chickpeas, flax egg, nut butter, cacao powder, maple syrup, vanilla, salt and baking powder in a food processor and blend until smooth. Add chocolate chips, if using, and spread evenly into baking dish. Top with strawberry slices.
3) Bake for 25-30 minutes (check after 20 – this depends on your oven), until toothpick comes out clean and edges start to brown.
4) Cool pan on a wire rack for at least 20 minutes then cut into squares. Store in fridge, that is, if there are any leftover...