Choc Chip & PB Blondie Bake
Serves 9
Dairy Free
Gluten Free
Low FODMAP
Vegan
Vegetarian
Ingredients
1 can (425g) chickpeas (rinsed & drained)
1 banana (mashed)
⅓ cup crunchy peanut butter
¼ cup maple syrup
2 Tbsp coconut sugar
generous sprinkle of cinnamon
½ tsp vanilla bean paste
generous crack of pink salt
½ tsp baking powder
¼ tsp bicarb soda
½ cup vegan choc chips
Low FODMAP Note: enjoy one blondie per serve
Method
Preheat the oven to 175º and line a square brownie tin with baking paper
Combine all ingredients (except the choc chips) to a food processor and blitz until smooth
Fold in choc chips and transfer the batter to your prepared baking tin
Cover the tin with aluminium foil and bake for 20 minutes. Remove foil and place back in the oven and bake for a further 10-15 minutes or until cooked through and golden brown
Slice into 9 large blondie squares and enjoy hot with vegan vanilla ice cream
Store in an air-tight container in the fridge and consume within 2 days
