You’d think that after eating up to 2 large servings a day of 3 testing batches in a row, I’d be tired of these. But nope: I blame it on the knowledge they are a mostly-good-for-you type of dessert.
These are not meant to perfectly mimic or replace the most sinful blondies ever made, but to offer a healthy and tasty alternative instead. Yup.
Non-stick cooking spray
15 ounces (1 can, 425 g) cooked garbanzo beans, drained and rinsed
1/2 cup (96 g) raw sugar
1/2 cup (160 g) strawberry or other all-fruit spread
1/4 cup (64 g) crunchy natural peanut butter or tahini
2 teaspoons pure vanilla extract
1/4 cup plus 2 tablespoons (42 g) flax meal (sub with other meal or flour if you’re not looking to make these gluten-free)
2 tablespoons (20 g) brown rice flour (sub with other meal or flour if you’re not looking to make these gluten-free)
1/2 teaspoon baking powder
Preheat oven to 350°F (180°C, or gas mark 4). Lightly coat an 8-inch (20-cm) square baking pan with spray.
In a food processor, combine all ingredients and blend until perfectly smooth, scraping sides often.
Pour batter into prepared pan. Bake for 26 minutes.
Place the pan on a wire rack and let cool completely before placing in the fridge and slicing.
Enjoy cold from the fridge. These blondies freeze well, too.
Yield: 8 servings