Chickpea blondie
This tasty and super easy recipe is full of the goodness of chickpeas and is a great lunch box addition.
SERVES25
TIME TO MAKE30 - 45 mins
MEAL TYPEDessert
TIME TO MAKE30 - 45 mins
MEAL TYPEDessert
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Method
- Preheat oven to 175°C
- Combine ingredients in a food processor and blend until smooth
- Pour batter into a greased and lined baking tin
- Bake for 15-20 minutes or until firm
- Allow to cool
- Cut into 25 pieces and serve
This recipe has been developed for small children. For older children and adults you may like to make the portions larger.
- 1can, canned chickpeas
- 1 tspbaking powder
- 2 tbspbrown sugar
- 1⁄3 cupwholemeal flour
- ½ cupmashed banana
- 2 tbspoil
- 1 tspvanilla extract
Per serve
- Energy144kJ
- Total Fat1.4g
- Saturated Fat0.1g
- Total Carbohydrate5.7g
- Sugars1.2g
- Dietary Fibre0.8g
- Protein1.0g
- Sodium31mg
Method
- Preheat oven to 175°C
- Combine ingredients in a food processor and blend until smooth
- Pour batter into a greased and lined baking tin
- Bake for 15-20 minutes or until firm
- Allow to cool
- Cut into 25 pieces and serve
This recipe has been developed for small children. For older children and adults you may like to make the portions larger.
Ingredients
- 1can, canned chickpeas
- 1 tspbaking powder
- 2 tbspbrown sugar
- 1⁄3 cupwholemeal flour
- ½ cupmashed banana
- 2 tbspoil
- 1 tspvanilla extract
Ingredients
- 1can, canned chickpeas
- 1 tspbaking powder
- 2 tbspbrown sugar
- 1⁄3 cupwholemeal flour
- ½ cupmashed banana
- 2 tbspoil
- 1 tspvanilla extract
Nutrition Facts
Per serve
- Energy144kJ
- Total Fat1.4g
- Saturated Fat0.1g
- Total Carbohydrate5.7g
- Sugars1.2g
- Dietary Fibre0.8g
- Protein1.0g
- Sodium31mg
Method
- Preheat oven to 175°C
- Combine ingredients in a food processor and blend until smooth
- Pour batter into a greased and lined baking tin
- Bake for 15-20 minutes or until firm
- Allow to cool
- Cut into 25 pieces and serve
This recipe has been developed for small children. For older children and adults you may like to make the portions larger.
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