Chickpea-Pecan Blondies

 

Cinnamon Chickpea Blondies (Vegan)

Video taken from the channel: Cotter Crunch Gluten Free Living


 

Pecan Blondies | Healthy No-Bake Raw Vegan Vanilla Brownies | Dessert Recipe | Oil-Free ����✨

Video taken from the channel: The Raw Edge


 

Butter-Pecan BlondiesEveryday Food with Sarah Carey

Video taken from the channel: Everyday Food


 

PEANUT BUTTER CHICKPEA BLONDIES

Video taken from the channel: The Toasted Pine Nut


 

BLONDIE RECIPE | healthy, vegan chickpea blondies

Video taken from the channel: Clean & Delicious


 

Healthy & Easy Chickpea Blondies Recipe

Video taken from the channel: Fit Men Cook


 

CHICKPEA BLONDIES | Easy Vegan Dessert

Video taken from the channel: Kaylie’s Healthy Recipes


4 tablespoons (54g) unsalted butter 1 15-ounce (425g) can low-sodium chickpeas, drained and rinsed 1 1/2 teaspoons vanilla extract 2 large eggs 2/3 cup (125g) light brown sugar, packed 1/4 cup (31g) all-purpose flour 1/2 teaspoon baking soda 3/8 teaspoon salt 1/2 cup (54g) pecans. Blondies are the golden, vanilla-flavored cousin to brownies. They’re known for their thick, dense texture and buttery flavor laced with caramel undertones — all qualities that make chickpeas a very welcome addition.

Yes, that’s right — beans and baked goods in. Serves: 16 | Serving Size: 1 blondie These easy-to-make blondies boast the nutty flavors of browned butter and pecans and are enriched by pureed chickpeas, which replace much of the butter typically used in this dessert. Store in an airtight container at room temperature for a couple of days or in the refrigerator for up to a week. Chickpea-Pecan Blondies. blog.myfitnesspal.com TeaBakerBook.

Canadian I drink hot tea:Red Rose; English/Irish Breakfast;Earl Grey home-made/home-cooked meals are my favourite I cook/bake or make using grains,peas and beans,lots of veggies. “Pies Plus” is my monthly treat I love our fur-baby cats Prefer British TV. These blondies sub in bananas for sugar and chickpeas for flour in this gluten-free and just-as-delicious treat. (via Ambitious Kitchen) 4. Vegan Meringues: Save the liquid from making your own chickpeas (trust us, way tastier than the canned version) and whip up a. Chickpea-Pecan Blondies | Recipes | MyFitnessPal. Yet another good use for a can of chickpeas, this dessert makes the most of basic pantry staples. Finger Food Appetizers Appetizer Dips Yummy Appetizers Appetizers For Party Finger Foods For Party Healthy Party Foods Appetizers For Thanksgiving Summer Finger Foods Birthday Appetizers.

Chickpea-Pecan Blondies | Recipes | MyFitnessPal. Yet another good use for a can of chickpeas, this dessert makes the most of basic pantry staples. High Protein Snacks Healthy Snacks Healthy Recipes Protein Recipes Healthy Breakfasts Eat Healthy High.

Even when you’re trying to lose weight, occasionally indulging in dessert can actually help you lose weight.If you’re looking for healthier takes on classic baked goods like banana bread, brownies and cookies, these recipes all clock in under 275 calories per serving. Creamy Chopped Chickpea Pecan Salad January 11, 2018 It’s been a while since I whipped up some sort of chopped lunch salad—you know, the super-versatile kind you can stuff into a wrap, pile onto toast, eat with crackers, or pile onto salad—but this creamy chopped chickpea pecan salad has become an instant new favorite. Based on surprising science, Always Eat After 7 PM debunks popular diet myths and offers an easy-to-follow diet that accelerates fat-burning and allows you to indulge in your most intense food cravings: Eating the majority of your calories at night.

List of related literature:

To toast nuts or seeds in the oven, arrange them in a single layer in a shallow baking pan in a 180°C/Gas 4 oven for five to ten minutes, rotating them occasionally until they are very lightly browned.

“The End of Dieting: How to Live for Life” by Dr. Joel Fuhrman
from The End of Dieting: How to Live for Life
by Dr. Joel Fuhrman
Hay House, 2014

In medium skillet over medium heat, toast ½ cup sliced almonds, 1 teaspoon ground cinnamon, and ⅛ teaspoon cayenne pepper until fragrant, about 3 minutes; set aside to cool.

“Cook's Illustrated Baking Book: Baking Demystified with 450 Foolproof Recipes from America's Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Baking Book: Baking Demystified with 450 Foolproof Recipes from America’s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2013

6 large ripe pears, peeled, cored and cut into pieces about 2-3 tablespoons butter about 3 tablespoons brown sugar %-3/4 cup chopped pecan nuts % cup carpet geranium flowers In a wok or frying pan stir fry the pears in the butter, adding the Sugar and the pecan nuts, for about 5 minutes.

“Edible & Medicinal Flowers” by Margaret Joan Roberts
from Edible & Medicinal Flowers
by Margaret Joan Roberts
Spearhead Press, 2000

To make the crumb topping, combine the flour, brown sugar, pecans, and salt in a food processor and pulse several times to chop the nuts.

“Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie” by Ken Haedrich
from Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie
by Ken Haedrich
Harvard Common Press, 2011

★ Preheat the oven to 350°F. Spread the pecans in one layer on a baking sheet and bake, shaking and tossing once or twice, until they’re very fragrant and a shade or two darker, about 5 minutes.

“Tacos, Tortas, and Tamales: Flavors from the Griddles, Pots, and Streetside Kitchens of Mexico” by Roberto Santibanez, JJ Goode, Todd Coleman
from Tacos, Tortas, and Tamales: Flavors from the Griddles, Pots, and Streetside Kitchens of Mexico
by Roberto Santibanez, JJ Goode, Todd Coleman
HMH Books, 2012

Cook and stir over medium heat for 3 to 4 minutes or until pecans are lightly toasted and pepper strips are just tender.

“The Ultimate Low-Calorie Book: More than 400 Light and Healthy Recipes for Every Day” by Better Homes and Gardens
from The Ultimate Low-Calorie Book: More than 400 Light and Healthy Recipes for Every Day
by Better Homes and Gardens
HMH Books, 2012

One of the things I used to make with them was sugared pecans.

“Southern Keto: 100+ Traditional Food Favorites for a Low-Carb Lifestyle” by Natasha Newton
from Southern Keto: 100+ Traditional Food Favorites for a Low-Carb Lifestyle
by Natasha Newton
Victory Belt Publishing, 2018

Add the cranberries and walnuts and stir just enough to incorporate them into the batter.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

Stir over low heat until plums are very tender and compote thickens, stirring often and adding 1⁄3 cup sugar if desired, about 45 minutes.

“Bon Appetit Desserts: The Cookbook for All Things Sweet and Wonderful” by Barbara Fairchild
from Bon Appetit Desserts: The Cookbook for All Things Sweet and Wonderful
by Barbara Fairchild
Andrews McMeel Publishing, LLC, 2010

The nuts or seeds are roasted in a 350° oven for eight minutes or in a (dry) skillet on top of the stove until they are fragrant, then served sliced or chopped as necessary.

“The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen” by Edward Espe Brown
from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen
by Edward Espe Brown
Shambhala, 2011

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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43 comments

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  • Delicious looking. I’m sorry Dani if you already answered this Q, but there are so many comments, I can’t find it. My Q is How much is a 15 oz can of chickpeas in cups? I make my own beans from scratch, and am unsure if the can measures the beans in their liquid or not. Thank you!

  • Congratulations for the good work! Your recipes are excellent! But in this recipe you have overcome! Very good! I’ll do it at home! lol

  • OMG…just found you. Just made these. Love! I did do a couple of substitutes, as I didn’t have enough nut butter, but they came out awesome! Thank you for the great work.

  • Love this recipe! I made a half batch last night with half flour, half vanilla whey (and added mini chocolate chips on top). Currently enjoying the leftovers cold from the fridge with coffee. So good:)

  • Please give me some ideas for room temperature or cold lunch because I don’t have access to a microwave or a kitchen, I saw your previous video I need something new please man

  • Fellow Texan here:)

    So I found your app before I found your YouTube, and I’m so glad I found you at all!

    I just wanted to say… I LOVE that your app is a purchase up front, and then just smaller purchases within the app. Can’t tell you how many apps I downloaded for “free” but to get any use, you had to commit to paying $20-$50 bucks.

  • Loving the dad jokes �� These look really good but ive got to have white chocolate chips in my blondies, especially with macadamia nuts! ��

  • Great recipe man. Actually looks easy and dellicious.

    Lo voy a poner en la mesa como postre para compartirlo con la familia pero no les voy a decir de que está hecho.
    Que los juegos comiencen.

  • I’m usually a skeptic when it comes to bean-based brownies, but I would try these! I like you went heavy on the macadamia nuts. I’d buy some just for this use. I don’t think the slow motion bits add anything to your videos.

  • Hi my dear friend i like your Content love it this is my favorite yummy healthy recipe new friends stayconn godbless you always and your family

  • My food processor broke, i tried the blender but mixture was too thick so i put it in my kitchen aid mixer using the paddle attachment on high and it worked perfectly to get the right consistency. Thanx for the recipe!

  • This recipe did not work for me, no matter what I did/what appliance I used, it would not form a batter. A waste of time and ingredients, unfortunately.

  • Absolute love this! Mine turned out a bit dry and crumbly. I won’t if I dried out the garbanzos too much because I rinse & drained it then didn’t use it right away. Will definitely try it again. Soooo yummy!

  • I’m a dummy LOL I follow the print recipe and vanilla extract was not listed so mine doesn’t have vanilla extract well next time ��

  • I am making these tonight for my sons last day at school party!! I think I love this kitchen more then the other one or is it just a different view??

  • Hi, hope you’re doing great. I’m from Sri Lanka. I love your vedios. I joined with you 7 or 7 1/2 years ago when your kids were small. I edited it. I’m so glad to see your using Asian things specially coconut, Finlly u inspired me to start Sri Lankan food channel. Thank you so much����

  • I’m excited to try this recipe, but I think your nutrition info is wrong. If you cut it into16 bars, it would be correct. But, if you cut it into the 9 bars the recipe suggests, each has 228 kcals. Just thought you should know and anyone else who is tracking calories right now. ��

  • That looks great! Never though about using chickpeas for the main layer! I do mine with hazelnuts and almonds and avoid sugar by replacing it with agave.

  • I have always been intrigued by recipes like these chickpeas and beans as a substitute to flour! Just curious if there is a difference in flavor, do u get a chickpea tasting blondie��

  • Hi Dani, I’ve just found your channel and have now made a trip to Who,e Foods (������‍♀️��)…however, I’m Type 1 Diabetic (43 years now) so I’m looking for low carb and, more importantly, low to no sugar. I cannot have honey or real maple syrup. I’m better off dividing real sugar between 12 muffins or more. But, I’ve purchased some monkfruit and would love more diabetes friendly recipes. Many thanks! I love your channel.

  • These look yummy! I just made your other healthy blondie recipe that uses coconut flour. They’re really good. I’m anxious to try these! I don’t want to use the monk fruit because of the Erythritol. So…I could use the same amount of coconut sugar? Would honey or maple syrup be the same amount as the monk fruit also?

  • I used tahini and baking powder (1 tsp) and adjusted the sugar and honey to taste before adding the egg. I didn’t have chocolate on hand but it still tasted great!

  • Made these this morning…OMG SO GOOD! I used raw coconut sugar instead of Monkfruit cuz it’s what I had on hand, they came out darker but soooooo good, thank you!

  • I made this recipe for church today and it was a real winner. Here are some comments…I put down a piece of parchment paper over the bare pan and it slid around while I tried to level out the batter, so I don’t suggest you do that. Maybe use some butter to get the paper to stay put. I toasted the nuts at 350 for four minutes on the middle rack, and that seemed adequate. I ended up baking the recipe for upwards of 26 minutes on the upper middle rack, and still it wasn’t super browned on the edges, but I felt it was enough and the finished product was very good. I think that maybe mixing the nuts for the topping with the couple of tablespoons of sugar might make it easier to spread and it would caramelize onto the nuts too.

  • Chickpea blondies are my favourite! They taste great and are so easy to make in the food processor. It is amazing how versatile chickpeas are! Honestly chickpeas and cauliflower are trying to take over the world ��

  • Thank you for sharing this recipe the first batch I made last month turned out so good, I made another batch today. I believe I am going to make them regularly because it will eliminate my desire to purchase store-bought energy bars. It is quick, easy and nutritious!

  • What exactly is the difference between a food processor and a blender as far as drier ingredients? I know that blender can make smoothies and soups?

  • I have a question. Here in my countru its difficult to get a can of Chickpea, so i want to replace it by cooked chickpeas. How much does the content of the 15 oz can weight once drained?

  • I made these the other day and substituted monk fruit with honey, almond butter with peanut butter and used dark chocolate chips. It came out amazing but I would recommend to bake it for a little longer cause mine was a little under baked at 30 min so maybe 35-40 min☺️

  • That looks good I’ve been watching your videos and would like to get a download of a grocery list that would help when going grocery shopping please let me know if you have one I’ve tried your links on the other videos but don’t work. ��

  • Hi Dany! I’m writing from Rome, Italy. What if I substitute raw chickpeas with chickpeas flour, maybe adding some water to get the consistancy you showed? May it work, in yr opinion? Thanks! ��

  • Hi dani and everybody else in the world �� of clean and delicious �� too awesome �� video as always coconut �� oil in a food �� processor chickpeas rich in protein and rich in lovely �� fibre almond butter room temperature a cup of almond butter monkfruit vanilla extract kosher salt baking powder and baking soda blend together chocolate �� chips �� you can add if you want to go vegan �� add some chocolate �� chips �� vegan of course pop in the oven cool �� completely I’m excited �� to make these

  • You’re recipes are awesome! Love the vegan and gluten free options in many of them. Other sweetener options are agave syrup, and the more widely available date syrup (especially yummy on fresh fruit salads & smoothies bowls), both low glycemic indexes. Also, fyi, peanut butter is listed in the instructions, and wonder if that might work as well with the garbanzo beans for this recipe?

  • I made the blondie recipe yesterday, I use regular sugar because it’s what I have (definitely want to try the monk fruit sugar next time).
    They turn out great, so delicious and so quick easy to do. Like you said even better cold.��
    Thank you so much for your really simple and yummy recipes…love your creativity ❣️

  • Pretty sure this is a breakfast recipe… Protien, healthy fats, I’m going to make this to eat for breakfast:D thanks for the awesome recipe!! Can’t wait to try it:)

  • Made this! The banana was very ripe and used maple but it wasnt sweet enough for me.. i might add more maple or some coconut sugar next time. It kind of reminds me of a protein bar but its better because u make it fresh.:D the texture is cakey and soft

  • I opted to use maple syrup as my sweetener because I was worried about overheating my magic bullet and needed a liquid sweetener, so everything could easily blend so I put the garbanzo beans and maple syrup and vanilla extract in the bullet and it mixed wonderfully without overheating then I folded everything else in. It was great when I could not find my food processor. This is a great recipe

  • We followed this recipe exactly and then double checked. it came out as like sugar soup. What did I do wrong? My wife bakes all the time and she has no clue what we did wrong.

  • Hi Dany, I love your channel and it is my first reference when looking for a recipe. PSA, so… you know how you said “you can probably get the job done in a blender”… NOP I just broke my vitamix:(, so instead of enjoying a midnight snack I am looking for the warranty papers. I am still your fan tho:)

  • Wow genius. Thank you, I am excited to try this now, I love weird, healthy, easy food to make. I’m excited. Just a quick question do you think it would taste good with peanut butter instead of almond butter?

  • Sarah,I always love watching your videos!! And as a fellow redhead,I ♥️ your hair!��…Cheers from Canada ����
    P.S. I’m definitely adding chocolate chips to these…Yum��

  • Can someone advise which Brand this 9×13 inch baking pan is from? It is a bit difficult in Europe to get this size in metal. Thanks!