Cinnamon Chickpea Blondies

I love cinnamon; it's one of my favourite spices. I often use it in baking, cooking and sprinkled into my morning porridge.

I've never made blondies before - didn't really know what they were until recently - but as I've been using aquafaba (bean liquid) as an egg replacement for many recent posts, I am also discovering lots of new recipes that use chickpeas. This recipe below is from a vegan website - Veggie Inspired Journey.

Blondies are just like traditional chocolate brownies but substitute vanilla for the cocoa used in brownies - hence the 'blonde' in their name! I adapted it slightly, replacing the sugar with flaxseed meal and reducing the amount of liquid sweetener, and not bothering with the walnuts, adding a few more oats instead. The recipe is really simple; just blend everything in a food processor.

They don't contain any oil or dairy and make a nice alternative sweet treat to chocolate.

Cinnamon Chickpea Blondies
Makes 9

Ingredients:
- 420g / 15oz / 1 can chickpeas, drained
- 128g / 8tbsp cashew butter
- 40g / 1.4oz oats
- 40g / 6tbsp flaxseed meal
- 80g / 4tbsp agave nectar OR honey
- 1.5tbsp cinnamon
- 1tsp vanilla
- 1/2tsp baking powder
- 1/4tsp baking soda

Method:

• Combine all the ingredients in a food processor and purée until smooth.
• Pour the batter into an 8x8 baking dish, lined with parchment.
• Bake in the oven at 175C / 350F for 30 minutes.
• Remove from the oven; the blondies will continue to firm up while cooling.
• Cool on a wire rack and slice into squares. ENJOY!

Nutritional Information: