Sweet & Salty chickpea peanut butter blondies
Ingredients
130 grams peanut butter
80 grams maple syrup
50 grams coconut sugar, or brown sugar
1 orange
80 grams chocolate, minimum 60%
1 pinch of salt
0.5 tsp. baking powder
425 grams tinned chickpeas
0.5 tsp. baking soda
1 tsp. sea salt, in flakes
Instructions
STEP 1/7
Preheat the oven (lower and upper heat: 170°C).
STEP 2/7
Chop the chocolate with Braun’s MQ 5 Vario 350ml chopper attachment.
STEP 3/7
Drain the chickpeas and blend all ingredients except for the chocolate chips and sea salt in the jug blender attachment to a creamy dough.
STEP 4/7
Use the EasyClick system to switch easily from the 350ml chopper to the jug blender.
STEP 5/7
Stir in the chocolate chips and pour the dough into the baking pan.
STEP 6/7
Bake in the preheated oven for about 20-30 minutes.
STEP 7/7
Spread a pinch of salt on the baked blondies.
Sweet & Salty chickpea peanut butter blondies
Ingredients
130 grams peanut butter
80 grams maple syrup
50 grams coconut sugar, or brown sugar
1 orange
80 grams chocolate, minimum 60%
1 pinch of salt
0.5 tsp. baking powder
425 grams tinned chickpeas
0.5 tsp. baking soda
1 tsp. sea salt, in flakes
Instructions
STEP 1/7
Preheat the oven (lower and upper heat: 170°C).
STEP 2/7
Chop the chocolate with Braun’s MQ 5 Vario 350ml chopper attachment.
STEP 3/7
Drain the chickpeas and blend all ingredients except for the chocolate chips and sea salt in the jug blender attachment to a creamy dough.
STEP 4/7
Use the EasyClick system to switch easily from the 350ml chopper to the jug blender.
STEP 5/7
Stir in the chocolate chips and pour the dough into the baking pan.
STEP 6/7
Bake in the preheated oven for about 20-30 minutes.
STEP 7/7
Spread a pinch of salt on the baked blondies.