If it’s officially October, so that means I’m allowed to post pumpkin everything and enjoy all the fall recipes while I can right?
But really if I didn’t come up with another chickpea recipe for this season, who would I be anyways. Chickpeas are the best for baking and give an amazing texture. If you’ve never tried it, I highly recommend you give it a shot with any of these easy vegan & grain-free recipes:
These pumpkin blondies are vegan, grain-free, gluten-free, dairy-free, soy-free and even refined sugar free (depending on which chocolate chips you use). Just make sure you allow them to cool before slicing. A little patience goes a long way when cooking with chickpeas.
GUYS! I can’t wait for you to try this recipe! Please remember to tag me on socials @balancingandie so I can see your lovely creations. It just makes my day!
1/4 cup unsweetened natural nut butter (I used tahini)
1/4 cup almond milk
1 tsp baking powder (ensure yours is cornstarch free if grain free)
1/2 tsp baking soda
1 tsp lemon juice (or vinegar)
1/4 tsp ground nutmeg
1/2 tsp ground cinnamon
1/3 cup semisweet chocolate chips (optional)
3 tbsp vegan butter (softened - room temperature)
2 tbsp icing sugar (sifted)
1 tbsp pumpkin puree
Preheat oven to 350F. Line 8x8 baking pan with parchment paper.
Blend all batter ingredients except chocolate chips in a food processor until well combined and no chunks of chickpeas remain. Stir in chocolate chips if using with a spoon. You can taste at this point and adjust sweetness if required. If you have a less powerful food processor, I'd recommend blending the chickpeas alone first or even using a blender for the chickpeas and then mixing the rest of the batter by hand. Pour into prepared pan.
Bake for 35-45 minutes (depending on your oven). The blondies are done when firm to touch in the centre and the edges start to become golden.
Remove from oven and allow to cool in pan for 10 minutes before transferring to cooling rack to cool completely. This part is very important to avoid excess crumble.
Meanwhile in a small bowl, combine your icing ingredients and set aside until blondies are completely cool and ready to be iced.
Spread icing evenly and refrigerate blondies for 30 minutes to up to overnight. Slice & enjoy. Store any excess in the refrigerator in an air tight container. Will keep for up to 5 days. I'd recommend freezing after that.
It's SUPER important to let this recipe cool on a cooling rack. Chickpeas can be tricky and allowing them to cool and then refrigerate helps to firm up the blondie. I don't recommend storing these out of the fridge as moisture without preservatives can sometimes become moldy too quickly!
To keep the recipe grain-free, ensure your baking powder is grain-free (cornstarch). Lots contain this so depending on your diet, please check. I get mine from the natural aisle at the grocery store.