These are flourless brownies made with chickpeas. That’s right! Chickpeas! It’s sweetened with a ripe banana and pure maple syrup. It’s also great for breakfast! It’s very simple and I used my BlendTec blender to whip everything together. I added Wow Butter as it’s peanut free so the girls can bring it to school for lunch.
Ingredients:
1 540mL can of chickpeas, rinsed and drained
1/3 cup oat flour or ground oats
1 ripe banana
2 eggs
1/4 cup nut butter. Feel free to use any variety of nut butter you like, as long as it’s a creamy, no stir kind. You can also use Wow Butter or sunflower seed butter, for a nut free recipe.
1/4 cup pure maple syrup or honey
1 teaspoon vanilla extract
2 teaspoon ground cinnamon
1/3 cup (about 1 scoop) unflavored or vanilla protein powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup of 70% dark chocolate coarsely chopped
1. Preheat oven to 350 degrees F and spray 8x8 inch pan with nonstick cooking spray or line with parchment paper.
2. Put everything except the chocolate pieces together in a food processor or BlendTec blender. If you’re using the blender, make sure the liquid goes in first. Blend until the batter becomes smooth. Fold in the chopped chocolate.
3. Spread batter evenly in prepared pan. Bake for 20-25 minutes or until toothpick comes out clean and edges are a tiny bit brown.
4. Cool pan for 10 minutes on wire rack. Makes 12 brownies. Store covered in the fridge. Bars will last about 3 days.
Bon appetit!
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