Chickpea Blondies (Gluten-free, grain-free)

  June 26, 2016  |    Blog>Nutrition & Weight Loss

We often describe our parents, who raised us in a loving, healthy, cook-it-from-scratch, granola-making, wholesome home, as being basically hippies, minus the drugs. 😉 Long before it was considered cool to eat and buy locally grown food or to belong to a Community Supported Agriculture (CSA), our mom was all over it.  Before people were avoiding pesticides, our mom was on the case.  And when the current plant-based movement didn’t even exist and before it was considered cool to worry about sustainability, and saving the planet, our mom was serving us yummy spaghetti and lentil-“meatballs”– and bean “burgers” and vegetarian split pea soup had a regular spot on the weekly dinner menu too.  Our mom was simply out to keep us—and the planet healthy.  And you could see it all over her granola and chickpea covered apron.  🙂

chickpea-blondies-peanutbutter-honey-darkchocolate-coconut-logo

Our mom was eating conscientiously before it was chic.  She didn’t realize that she was savvy and ahead of her time, creating most of our family meals out pulses–the delicious, protein-packed, sustainable foods you know as dried peas, beans, lentils and chickpeas—unaware that years later, 2016 would be named International Year of Pulses (IYP) by the United Nations.

Now, as registered dietitian nutritionists, the coolest thing for us is that everything is coming full circle since we grew up with pulses and already love them and toot their horn (couldn’t resist! 😉) and our mom had taught us what the UN is currently acknowledging about pulses.  We get to deliver the amazing message about pulses and encourage you to enjoy them more often and take the pulse pledge.

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To take the pledge you’ll simply commit to eating pulses once a week for 10 weeks and join a global food movement!

Here’s why you’ll love it! Eating dry peas, lentils, beans and chickpeas helps reduce your carbon footprint – and it’s great for your health. Every 1/2 cup of cooked pulses delivers 9 grams of protein.

Pulses are:

  • nutritious (packed with protein, fiber, iron, potassium, antioxidants, and more!)
  • versatile and tasty (ummm… our yummy spaghetti and “meat”balls were made of lentils! our succulent “burgers” we made from beans—and just wait ‘till you check out the delectable sweet recipe below)
  • affordable (ah, yes….our mom didn’t let us forget that dad was a phD student with 3 kids to feed, so we were taught at an early age that pulses are one of the most cost effective proteins in the world)
  • sustainable (growing up, as proud owners of a “compost heap” in the wooded section of our suburban back yard, we were taught a thing or two about how pulses enrich the soil where they grow, reducing the need for chemical fertilizers. Plus, they can grow in harsh environments and have a low carbon footprint and hardly require any irrigation (they’re water-efficient).

 

And just in case you we’re wondering what pulses do for our crazy sweet tooth that we work hard to keep in check—we’ve got this scrumptious golden nugget below.  It’s a throwback to the Blondies our mom used to bake. Only these are even healthier and tastier, if you can believe it! We can’t!  And the protein and the fiber in the pulses help to keep you satiated.  Regardless, it’s hard not to eat the whole batch…they’re that good!

 

chickpea_blondies_horizontal_logoChickpea Blondies

Makes 16 servings

Chickpea_blondies_ingredients_logoIngredients

1, 15-oz can chickpeas, also may be found as garbanzo beans

1/2 cup all natural peanut butter

1/3 cup honey

2 tsp vanilla

1/2 tsp salt

1/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp ground cinnamon

1/3 cup dark chocolate chips, plus 1 Tbsp, reserve for top

1 Tbsp unsweetened coconut flakes, reserve for sprinkling

Chickpea_blondies_tray_vertical_logo

 

Directions

  1. Preheat oven to 350 degrees F.
  1. Spritz an 8×8 pan with oil in a spray container.
  1. Rinse chickpeas and place in food processor. If using a blender, after rinsing chickpeas, remove their skin before placing in the blender by pinching the chick pea between your fingers. The skin will easily fall off and will take about five extra minutes and will ensure a very smooth blended product.
  1. Combine all ingredients except the chocolate chips and unsweetened coconut flakes in a food processor and blend until completely mixed.
  1. Fold in 1/3 cup dark chocolate chips.
  1. Spread batter evenly in pan, top with reserved 1 Tbsp of chocolate chips
  1. Bake for approximately 18 – 20 minutes. This will vary depending on your oven. You do not want to overcook these so check on them to see if they are ready sooner in your oven. They should be moist and a little brown around the edges. Insert a toothpick, if it comes out clean they are done. Cool pan on a wire rack until pan is cool to touch, sprinkle with unsweetened coconut flakes.
  1. Cut into squares. Makes 16 blondies
  1. Delicious immediately or cool in refrigerator for a delicious cold treat. If you prefer them to be more firm, simply allowing them to cool in the fridge.

 

Nutrition Facts Per 1 Serving: 123 Calories, 6 g Fat, 2 g Saturated Fat, 0 mg Cholesterol, 35 mg Sodium, 15 g Carbohydrate, 2 g Fiber, 8 g Sugar, 3 g Protein

 

The Nutrition Twins work with the Pulse Councils to help people to eat more healthfully and encourage them to take the Pulse Pledge.

Chickpea_Blondies_Collage

Chickpea Blondies (Vegan, gluten-free, grain-free)
 
Nutrition Facts Per 1 Serving: 123 Calories, 6 g Fat, 2 g Saturated Fat, 0 mg Cholesterol, 35 mg Sodium, 15 g Carbohydrate, 2 g Fiber, 8 g Sugar, 3 g Protein
Author:
Ingredients
  • 1, 15-oz can chickpeas, also may be found as garbanzo beans
  • ½ cup all natural peanut butter
  • ⅓ cup honey
  • 2 tsp vanilla
  • ½ tsp salt
  • ¼ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp ground cinnamon
  • ⅓ cup dark chocolate chips, plus 1 Tbsp, reserve for top
  • 1 Tbsp unsweetened coconut flakes, reserve for sprinkling
Instructions
  1. Preheat oven to 350 degrees F.
  2. Spritz an 8x8 pan with oil in a spray container.
  3. Rinse chickpeas and place in food processor. If using a blender, after rinsing chickpeas, remove their skin before placing in the blender by pinching the chick pea between your fingers. The skin will easily fall off and will take about five extra minutes and will ensure a very smooth blended product.
  4. Combine all ingredients except the chocolate chips and unsweetened coconut flakes in a food processor and blend until completely mixed.
  5. Fold in ⅓ cup dark chocolate chips.
  6. Spread batter evenly in pan, top with reserved 1 Tbsp of chocolate chips
  7. Bake for approximately 18 – 20 minutes. This will vary depending on your oven. You do not want to overcook these so check on them to see if they are ready sooner in your oven. They should be moist and a little brown around the edges. Insert a toothpick, if it comes out clean they are done. Cool pan on a wire rack until pan is cool to touch, sprinkle with unsweetened coconut flakes.
  8. Cut into squares. Makes 16 blondies
  9. Delicious immediately or cool in refrigerator for a delicious cold treat. If you prefer them to be more firm, simply allowing them to cool in the fridge.

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