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July 14, 2012

Buttery Chickpea Flax Blondies

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Have you tried the Michael Phelps diet?

Because I'm starting to think I'm on it... decadent desserts are taking over my life!
Not like that's a bad thing, of course, I sort of welcome it.

;)

Kinda like how I welcomed these blondies into my mouth kitchen.



Lately, all I've wanted are some darn good, buttery, sugary blondies.  Except I don't want the butter, the sugar and the guilt that go along with one, or in my case, three (oh, I can never stop at one).  I set out to healthify a blondie recipe, but after two failed attempts I cheated and took my black bean brownie recipe and swapped a couple ingredients.  I used chickpeas instead of black beans and oat flour instead of cocoa powder and quinoa flour.  The result?  Aaahmazing!  These blondies satisfied my cravings in every way possible, they were absolutely delicious.

Chewy, sweet, buttery and... healthy?  Oh yes.  It's like a nutrition bomb hiding in a sinful-looking and sinful-tasting package.



Buttery Chickpea Flax Blondies:  [eggless, low fat/sugar, high fiber, GF, vegan]
(makes 9 blondies)

   1/3 cup Unsweetened Almond Milk
   20g (3 tbs) Ground Flaxseed

   96g (1 cup) Old Fashioned Rolled Oats (GF if you like)
   1+1/2 tsp Baking Powder
   1/2 tsp Baking Soda
   1/4 tsp Salt

   138g (1/2 cup + 1 tbs) Unsweetened Applesauce
   one 15.5oz can Garbanzo Beans, drained and rinsed well
   14g (1 tbs) Walnut Oil (or any other neutral oil)
   1 tsp Butter Extract (not optional!)
   144g (3/4 cup) Granulated Erythritol
   7g (1 tsp) Molasses
   1/2 tsp Vanilla Paste (or extract)

Directions:
1.  Preheat the oven to 350 degrees Fahrenheit and line a 9" brownie pan with parchment paper both ways, set aside.
2.  In a small bowl, heat the almond milk for 30 seconds, until hot.  Stir in the flax and set aside to gel up.
3.  In a blender or food processor, add the oats and blend to a coarse flour.  Pour this into a separate small bowl and stir in the baking powder, baking soda and salt.
4.  In a blender or food processor, add the applesauce, beans, oil, butter extract and flax gel mixture and puree until beans are completely liquified.
5.  In a medium-sized bowl, stir together the erythritol, molasses and vanilla paste until it looks like brown sugar.  Pour in the blended wet mixture and stir until sugar dissolves.  Fold in the oat flour mixture.  Pour/scoop batter into the prepared pan and spread to the edges (I tapped the pan on the counter to get the batter to the corners and flatten the surface).  Bake for 50 minutes, or until the center is firm when tapped.
6.  Let cool in the pan for about an hour, then transfer to a wire cooling rack and wrap with plastic wrap (be careful, the blondies are very soft and flimsy right now).  Leave covered at room temp overnight and slice the next day.

Note:  While these blondies are surprisingly sweet, I would suggest adding 1/2 teaspoon of stevia extract if you want them extremely sweet.  Totally doing that next time.  My sweet tooth overrides my willpower sometimes...  Also, feel free to add chocolate chips or nuts.  I didn't add those because I wanted to taste these plain to see if they were good enough.  They are  :)



I called these "Flax Blondies" because I could detect the flax a tiny bit.  I'm not a fan of flax but it's so nutritious I try to sneak it in everything possible.  Kind of like spinach, but less gross and not green.

^^ Can you believe it??

Now I don't feel bad about eating three in a row one bit.
In fact, according to the label, I'm proud of myself for indulging healthfully  :)

8 comments:

  1. These look completely fabulous. I actually don't mind flax -- hard to say I like it -- and I think it would really work here. Thanks!

    ReplyDelete
  2. It seems like you're inspired by a lot of Chocolate Covered Katie’s recipes without giving credit to your inspiration, such as these white bean blondies or the brownnie batter or cookie dough dips, and even your blog's tagline can be seen as a copycat of hers.

    You might want to be careful, because a lot of people know her recipes, and on one of the forums they’re saying your blog is one of the blogs that gets inspiration from other bloggers without giving any credit. I just wanted to let you know, because I like your blog!

    ReplyDelete
    Replies
    1. Hi Liz! I really hope that's not the case because I develop all of my own recipes myself. If any recipe is based on another recipe, I give credit. I certainly don't want to be seen as a copycat, I've seen many other bloggers make black bean brownies, so I made those here on the blog, and then I made this recipe right off that one. Both are 100% my recipes. I am not very familiar with Chocolate Covered Katies' recipes because she uses flours I don't have (and can't have due to my allergies), real sugar and brown sugar, and they are mostly all small batch recipes.
      I changed my blog tag line because it gets my objective across faster and easier than the previous one. I listen to the constructive criticism from my friends/family and kind of change my blog based on that.
      From now on I'll definitely make a search for similar recipes so this doesn't happen again. Thanks for notifying me!
      -Jess

      Delete
  3. Replies
    1. Oh good I'm glad! Thanks for trying them out :)

      Delete
  4. I can't have erythritol, but i can have stevia. How should I substitute?

    ReplyDelete
    Replies
    1. You can use any granulated sweetener you like as long as it measures cup-for-cup like sugar. I wouldn't recommend using liquid stevia though, because the granulated sweetener adds bulk.

      Delete

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