December 4, 2013

That Vegan Thing: Chickpeas bring out best in blondies

By Jeff Peterson

You have got to be kidding me. First, I had brownies with black beans, now this dessert-aholic was going to try chocolate chip cookie squares with chickpeas?

That was my reaction when my wife told me she was baking Vegan Chocolate Chip Blondies with legumes. I watched as she processed the chickpeas with the rest of the ingredients, wondering how in heck this recipe was going to turn into something I would want to eat for dessert.

I have to tell you, one bite and I was hooked. I actually ate an entire row in about a minute. We didn’t bother to tell our children the blondies had been made with chickpeas, even the ones who claim they don’t like chickpeas.

We watched as the entire pan of blondies disappeared in less than 24 hours. We didn’t care that each child probably had three apiece for dessert that night. That’s because there’s no sugar and flour. There is really nothing bad for you in this recipe.

Chickpeas are high in fiber, iron and provide you with a good supply of antioxidants. It’s an awesome snack or dessert for anyone.

For all of the people in your family who are finicky, don’t even tell them chickpeas are in the recipe. They will never know. It will be our secret. Shh! Enjoy the blondies and that vegan thing.


Vegan Chocolate Chip Blondies

2 cans chickpeas

1 cup all-natural peanut butter

2/3 cup pure maple syrup

4 tsp vanilla

1 tsp salt

½ tsp baking powder

½ tsp baking soda

2/3 cup semi-sweet chocolate chips

¼ cup semi-sweet chocolate chips

Sea salt for sprinkling

Cooking spray

Preheat oven to 350 and spray 9-by-13-inch pan with nonstick cooking spray. In a food processor or good blender, add all ingredients except chocolate chips and process until the batter is smooth. Stir in 2/3 cup chocolate chips and then spread batter evenly in the pan. Then sprinkle and lightly press the ¼ cup of chocolate chips on top. Bake for 25 minutes or until toothpick comes out clean and edges are starting to brown. Cool for at least 20 minutes. Sprinkle with sea salt, cut into squares and serve.

Jeff Peterson anchors from 5 to 7 a.m. on CBS 13 and from 7 to 8 a.m. on FOX 23 and is a vegan.


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