Chickpeas in desserts? I wouldn’t say no 😋 It might take some getting used to, but you should definitely give it a try! Chickpea flour is perfect as a gluten-free baking alternative for savoury and sweet dishes and gives blondies a beautiful golden brown colour. In addition, chickpeas provide approx. 20% protein, including a particularly high proportion of essential amino acids. This makes the little powerhouses very suitable as a little snack in between meals. 💪 Refined with pomegranate seeds, the Blondies taste even a little juicier and sweeter. 🥰 You’ll find more information about chickpeas below.

Have fun trying them out! ❤

  • VEGAN
  • GLUTEN-FREE
  • WITHOUT REFINED SUGAR

Chickpea Blondies with Pomegranate Seeds

Natalie Lutz
prep time 45 Minuten
Dish dessert
servings 12 blondies

ingredients
  

  • 2 bananas
  • 250 g chickpea flour
  • 1 package of tartaric baking powder
  • 60 g coconut blossom sugar
  • 100 g pomegranate seeds
  • 30 g cacao nibs
  • 30 g coconut oil
  • 180 ml oat drink
  • 1 pinch of salt
  • 1/2 tsp vanilla powder or ground tonka bean

instructions
 

  • Preheat the oven to 180° C top and bottom heat.
  • Mix the chickpea flour with baking powder and coconut blossom sugar.
  • Peel the bananas, mash them with a fork and add to the flour mixture.
  • Warm up the coconut oil and add to the flour mixture along with the oat drink.
  • Mix with a hand mixer until a homogeneous mass is formed.
  • Add the salt and vanilla powder or tonka bean and mix well again.
  • Fold in 70 g pomegranate seeds and then pour the batter into a greased or baking paper-lined brownie tin. Optionally, line a baking tray with baking paper, separate half with aluminium foil and spread the batter evenly on one half of the baking tray.
  • Sprinkle 30 g pomegranate seeds and 30 g cacao nibs over the batter. Then place in the centre of the oven and bake for about 30 minutes until golden brown.
  • When the blondies are ready, remove from the oven and let it cool down.
  • Remove from the tin, divide into 12 equal pieces and enjoy.

This recipe is

vegan / gluten-free / without refined sugar
Keyword Eat Your Proteins

GOOD TO KNOW

The chickpea – the “chicken” in the empire of vegetables
They are far more than inconspicuous legumes with a funny name. Chickpeas contain an above-average amount of potassium, magnesium, phosphorus, calcium and iron and around 20 percent protein. Thereby they provide a particularly high proportion of essential (vital) amino acids. Just one portion of cooked chickpeas (approx. 220 g) provides 20 grams of protein and can therefore easily compete with typical animal protein sources.
But they offer much more. For example, the oil of the chickpea lowers the blood cholesterol level and can thus prevent arteriosclerosis (hardening of the blood vessels) (of course only if eaten regularly!). The potassium and magnesium content strengthens the heart muscle, the relatively high amounts of calcium and phosphorus are valuable for the skeleton and prevent osteoporosis (increased risk of bone fractures). In Ayurvedic medicine, poultices prepared from chickpea flour and honey are placed on canker sores.
Furthermore, they are super healthy for our digestion as they contain a lot of fibre, especially insoluble ones, and help stimulate bowel activity and cleanse the intestines.
Chickpeas are also great for diabetics as they can contribute to both healthier pancreatic function (increased insulin secretion) and a reduction in insulin resistance.
They are extremely diverse and can be used in many dishes. They can be used to conjure up delicacies such as hummus, falafel or a fine curry, as well as sweet dishes such as these delicious shortbread cookies or pancakes.

Nice To Know:

Chickpeas do not giggle a bit. As cheerful as the name may sound, it has nothing to do with giggling. Instead, it derives from the Latin word “cicer”, which originally means pea.

References:

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