I visited a bunch of site yesterday and came upon my friend Celine’s site at www.havecakewilltravel.com. She had made a recipe for Blondies that look amazing. The best thing I love about her site is that she is Vegan and she I love seeing how creative she gets making foods to fit into the Vegan lifestyle. I adapted the recipe a little, since I didn’t have a square baking pan to cook them in, I decided to make them into mini muffins. She also used brown rice flour, I just used all purpose flour. When I told my kids I was making these and got out all the ingredients, they were like, “chick peas? peanut butter? jelly?” I said “Yes!”
1 15 0z. can cooked chick peas (garbanzo beans) drained and rinsed.
1/2 cup raw sugar
1/2 cup strawberry all fruit spread
1/4 cup crunchy natural peanut butter
2 tsp. vanilla extract
1/4 cup plus 2 TB. ground flax seed
2 TB. all purpose flour
1/2 tsp baking powder
Preheat oven to 350 degrees. Lightly coat an 8 inch square baking pan (I used a mini muffin tin).
In a food processor, combine all the ingredients and blend until perfectly smooth, scraping sides often. (I don’t have a food processor, so I used my blender, which turned out just fine).
Pour batter into prepared pan. Bake for 26 minutes.
I also, place 3 chocolate chips on each muffin before baking.
Since I used the mini muffin pan, I baked them for about 13 minutes.
Let them cool completely or else they will fall apart. The insides are gooey and fantastic, and the addition of a few chocolate chips made it even better.
Each mini muffin is 72 calories, .25 grams of fat and .25 grams of fiber.
No one would know they were made with chick peas!!! You won’t feel guilty eating these!