Pumpkin Chickpea Blondies!🎃🧡Happy October you guys! This is one of my favourite months, and to celebrate I’m sharing a pumpkin inspired recipe! These blondies are sweet, moist and decadent. You won’t believe they’re made with chickpeas!! I’ve copied the recipe below,👇 and you can find it on the blog. Enjoy it lovelies!✌️
PUMPKIN CHICKPEA BLONDIES
1/2 cup (75 g) gluten-free oats
1 1/2 cups (275 g) chickpeas (15 oz. can)
1/2 cup (120 g) almond butter
1/3 cup (75 g) canned pumpkin puree
1/4 cup (60 ml) maple syrup
2 tsp vanilla
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp sea salt
1 tsp pumpkin spice
1/2 cup (90 g) semi-sweet vegan chocolate chips
1. Preheat oven to 350F/176C. In a food processor add the oats. Pulse until flour like substance. Then add the chickpeas and blend to combine.
2. Next add the remaining ingredients: almond butter, canned pumpkin puree, maple syrup, vanilla, baking powder, baking soda, sea salt, and pumpkin spice. Blend to combine. Remove S-shape blade and add 1/4 cup of chocolate chips. Fold into the batter.
3. Line a square cake pan (I used a 9×9 inch pan / 23cm x 23cm) with parchment paper. Rub the sides with a bit of coconut oil. Pour batter into baking dish and spread to even. Sprinkle with remaining chocolate chips.
4. Bake blondies for 25-30 minutes, or until a toothpick inserted comes out clean. Let rest for 10-15 minutes before cutting into squares.