A couple of weeks back I chatted with a mom on facebook who put my son’s list of allergies into perspective and made me feel so grateful that I can list them all on one hand. I was absolutely amazed at the list of allergies she is juggling between her children, and I told her I would keep my eyes out for any good looking gluten-free, egg-free, dairy-free, soy-free AND nut-free recipes that I happened to come across because she was having a hard time finding dessert options that met her families unique dietary needs (and that is an understatement).
I’ve been digging around the Internet ever since and finally I have found one that looked worth sharing, so decided to test it out and share it here with all of you. I’m adapting this recipe for flourless nut-free vegan blondies from one I found on Oatmeal With a Fork, with a couple of minor adaptations to the ingredients.
The recipe is really quite similar to more traditional vegan blondies recipes which combine chickpeas, peanut butter and maple syrup with amazing results.
However in this case I’ve substituted a mixture of oat and rice flours and coconut oil, to replace the peanut butter. At first I tried the full 1/2 cup oat flour suggested by Oatmeal with a Fork’s recipe, however the taste was a bit too oaty for me, so am suggesting to half it and add rice flour which has very little flavour, and to keep the sweetness in balance and not let it get overpowered by the flours, I’ve also thrown in two medjool dates.
To make them, throw all your ingredients, except the chocolate, in the food processor and pulse until smooth. Move your batter to a lined cookie sheet, mix in the 1/3 cup chocolate chips, and spread in a rectangular shape. You’ll want to aim for appx 1/2-3/4 cm thickness. Sprinkle the remaining chocolate chips on the top and bake in the oven for about 20 minutes, or until the top starts to brown nicely and your kitchen smells like cookies.
Take them out and let cool for a good 5-10 minutes before cutting them into squares. If you have any self control, store these nut-free chickpea blondies in a container in the fridge to let the coconut oil solidify and give these brownies a denser chewier quality that will be sure to satisfy the whole crowd. Enjoy!
- 1 cup cooked chickpeas (1 can, rinsed and drained)
- ¼ cup oat flour
- ¼ cup rice flour
- ¼ cup coconut oil (warmed to liquid form)
- ⅓ cup maple syrup
- 2 medjool dates, pitted and soaked
- ½ tsp baking soda
- ¼ tsp salt (optional)
- 1 tsp vanilla extract
- ⅓ cup + 2 Tbsp chocolate chips
- Preheat the oven to 350 F and line a baking sheet with parchment paper.
- Pulse all ingredients (except the chocolate chips) to a smooth puree using a blender or food processor.
- Spoon the batter to your baking sheet and mix in the ⅓ cup of chocolate chips.
- Spread evenly on your baking sheet in a rectangular shape, aiming for a thickness of ½ cm.
- Sprinkle the remaining chocolate chips over the top.
- Bake in the oven for 18-24 minutes, until the top is nicely browned and a toothpick inserted comes out clean.
- Let cool before cutting into squares.
- Store in the fridge (if there are any left)
Welcome!
Leave a Reply