Chickpea Banana Oat Blondies
Ingredients
Metric
240 g ~ 1 can cooked chickpeas
240 g ~ 2 small bananas
120 g oat flakes
80 ml milk | soy, oat or cashew
20 g ground flax seeds
15 g peanut butter
1 tsp baking powder
US
8 oz ~ 1 can cooked chickpeas
8 oz ~ 2 small bananas
1 ½ cup oat flakes
⅓ cup milk | soy, oat or cashew
2 tbsp ground flax seeds
1 tbsp peanut butter
1 tsp baking powder
MAKES8 blondies
PREP TIME15 minutes
COOKING TIME30 minutes
TOTAL TIME45 minutes
Steps
1Preheat the oven to 200°C (400°F) Fan. Rinse and drain chickpeas. Add rinsed chickpeas, ripe bananas, oat flakes, milk, flax seeds, peanut butter and baking powder to a blender (large cup).
Tip: Do this is stages so everything fits in your blender. Add chickpeas, ripe bananas, peanut butter and milk first. Blend, then add oat flakes, flax seeds and baking powder.
Tip: Do this is stages so everything fits in your blender. Add chickpeas, ripe bananas, peanut butter and milk first. Blend, then add oat flakes, flax seeds and baking powder.
2Blend for 60 seconds. Shake the cup - or mix the contents with a spoon or a spatula. Blend for another 60 seconds, or until smooth.
3Line a loaf tin or an oven-safe glass container with baking paper. Pour the batter in.
4Spread it evenly using a spoon or spatula.
5Bake in the middle of the oven for 25 minutes. Let cool before slicing.
6Slice into 8 bars and transfer to a plate. Can be kept in the refrigerator for up to 4 days. The blondies taste even better chilled.
Nutritional Info
Makes 8 blondies
150 Calories per blondie
6g protein
25g carbohydrates
4g fiber
3g fat
150 Calories per blondie
6g protein
25g carbohydrates
4g fiber
3g fat
High in Vitamins B1, B3, B5, B6, Folate, C
High in Omega 3 & 6
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Selenium
High in Zinc
High in Omega 3 & 6
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Selenium
High in Zinc
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