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Ingredients
16 portion(s)
Peanut Butter & Chickpea Blondies
- 150 g dried chickpeas, (1 1/2 cups cooked or 425g can)
- 100 g Peanut Butter, (1/3 cup)
- 100 g Rice malt syrup, (1/3 cup)
- 55 g brown sugar, (1/3 cup)
- 55 g self-raising flour, (1/3 cup)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla essence
- 90 g dark chocolate chips, (1/2 cup)
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6
50min
Preparation 15minBaking/Cooking -
7
easy
Preparation -
8
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Recipe is created for
TM 31
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5
Recipe's preparation
- If using dried chickpeas, they must be pre cooked before preparing the blondies.
(Skip this set of steps if you have canned or 1 1/2 cups of pre cooked chickpeas). - Preheat oven to 180 degrees and line a 20x20cm square baking tin with parchment paper.
- Reserve and set aside around a tablespoon of the chocolate chips.
Add the remaining chips into the TMX bowl and stir through. (Feel free to add more if needed). - Carefully remove from the pan and slice. Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
Chickpeas
Peanut Butter Chickpea Blondies
10
Accessories you need
-
Simmering basket
buy now -
Spatula TM5/TM6
buy now
11
Tip
For a gluten free option, swop out self raising flour for almond flour.
For a peanut free option, swop out peanut butter for almond butter.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Add a commentYummy treat, no one guessed that chickpeas were in...
Yummy treat, no one guessed that chickpeas were in them.