Chocolate Chip Walnut Chickpea Blondie Bake made in a cast-iron skillet. A flourless dessert, high in fiber and protein dessert and low in sugar.
When we think of dessert, chickpeas are not what comes to mind.
We typically associate them with savory dishes like
salads or hummus. But once you’ve tried baking with chickpeas, you will never go back to refined flour!
Besides being a nutritional powerhouse (hello protein + fiber + B vitamins), they also add a moist, fudge-like mouthfeel to baked goods.
This includes cake, cookies, brownies and blondies – anything goes! They are also naturally gluten-free and an affordable pantry staple!
I am loving baking with my new cast iron skillets from Lodge.
I find that my 8-inch skillet works best for serving you and your partner. No need to limit it to blondie bakes – think frittatas for two or even burger patties.
One variation you can make in this recipe is changing the amount of sweetness the you want.
I’ve reduced the sugar by half (to 1/4 cup coconut sugar) and found it just as palatable. Therfore, feel free to play around with this ratio.
If you make this recipe, be sure to tag me on Instagram!
- 2 cups chickpeas, cooked
- 1/2 cup coconut sugar
- 1/4 cup oats
- 1/4 cup almond butter
- 1 tsp baking powder
- 1/4 tsp baking soda
- Pinch of salt
- 1/2 cup walnuts, chopped
- 1/2 cup chocolate chips
- Preheat oven to 350 F.
- Add all ingredients to a food processor except walnuts and chocolate chips.
- Fold 1/4 cup walnuts and 1/4 cup chocolate chips into the batter by hand.
- Add batter to a greased 8-inch cast iron skillet.
- Bake skillet for 25-30 minutes.
- Allow it to cool to harden before slicing.
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