A sweet treat that is truly a treat. Using seasonal ingredients, full of protein from chickpeas! These blondies are a brownie-like snack which can also be had as a dessert, hot with ice cream…
I was craving something sweet. It is around this time of year that I start to eat less fruit and turn to sugary treats instead. Which face it, aren’t really a treat for your mind+body. They are a short high followed by lazing around on the sofa. So I switched it up and made these nutritious slabs of gooey sweet, easy to make, blondies.
You can leave out the chocolate chips so they are a healthier treat, or be a little naughty for Halloween and add them like I did.
Let me know if you’ve made them by using the #notetoiris or @notetoiris
Eat them the same day or store in the fridge for up to 5 days. They also freeze well for up to 3 months.
These blondies can be made baby-friendly by omitting any added syrups/sugar, chocolate chips and salt.
Nutritious Butternut Squash & Chickpeas BlondiesPrint This
- 1/2 cup (75 g) gluten-free oats
- 1 1/2 cups (230 g) chickpeas (I used one pack, you can also use 15 oz. can)
- 1/2 cup (120 g) almond butter
- 1/3 cup (75 g) butternut squash puree
- 2 tablespoons maple syrup (sweetness to taste)
- 2 tsp vanilla
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp sea salt
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp allspice
- 1/4 tsp nutmeg
- Optional 1/4 teaspoon turmeric powder for more yellow colour
- 1/2 cup (90 g) vegan chocolate chips (I used Sainsbury's own)
- Preheat oven to 170C. Chop butternut squash into same sized chunks, steam or boil until tender. Blitz in food processor for super smooth finish or combine with other ingredients at step 3.
- In a food processor add oats. Pulse until flour like substance.
- Next add remaining ingredients: chickpeas, almond butter, butternut squash puree, maple syrup, vanilla, baking powder, baking soda, sea salt, and spices. Blend to combine. Remove S-shape blade and add 1/4 cup chocolate chips. Fold into batter.
- Line a square cake pan (I used a 9×9 inch pan / 23cm x 23cm) with parchment paper. Or use a bit of coconut oil. Pour batter into baking dish and spread to even. Sprinkle with remaining chocolate chips.
- Bake blondies for 25-30 minutes, or until a fork inserted comes out clean. Let rest for 10-15 minutes before cutting into squares.