I am sure you have seen a ton of recipes using chickpeas/garbanzo beans or black beans. They give a wonderful and creative spin on the traditional brownies or blondies. There are plenty of creative ways to use these beans, rather than just eating them plain. They provide a wonderful and natural source of protein.
|Also known as chickpeas.|
Nutrition Breakdown Per Blondie:
What you will need:
1 can garbanzo beans/chickpeas, drained and rinsed
1/2 cup natural peanut butter
1/2 cup PB2, prepared with water
3/4 tsp. baking powder
3/4-1 cup sweetener (Measurement based on Vitacost brand Stevia*)
Pinch of salt
1 1/2 tsp. Better Body Foods Organic Vanilla Extract
1 large egg + 1 large egg white, whisked
1/4 cup unsweetened shredded coconut
1/4 cup pecans, chopped
*All Stevia brands are different when it comes to the level of sweetness, so if using Stevia- blend without the eggs first and sweeten to taste. Blend in eggs last.
If using honey- start with 1/3 cup and sweeten to taste, prior to adding the eggs.
Preheat oven to 350 degrees F. Combine all ingredients, except for the coconut and pecans, into a food processor and process until it reaches a creamy consistency.
|Example of too chunky. Keep processing until its completely creamy.|
Fold in the coconut and pecans, and scoop into a parchment lined (or greased) 8×8 baking dish. Spread evenly with a spatula and sprinkle some additional shredded coconut on top, if desired.
Bake for 25-30 minutes and allow to cool before cutting. Check center for doneness. Toothpick should come out clean.
|Top with additional coconut, if desired.|
Enjoy! If you make and post to Instagram- be sure to tag @sammybfit and hashtag #sammybfit to ensure that I see your wonderful remakes!