Want an easy way to trade-up the nutrition of your favorite baked goods? Add beans!
(photo & recipe from Have Cake, Will Travel)
The other day, I stumbled upon a recipe for Chickpea “Blondies” on a recipe blog that I occasionally visit. I’m not going to lie, I was pretty skeptical at first. Beans in my baked goods?!? It didn’t sound like a tasty combination, but the comments on the blog post were really positive. I love trying new and interesting recipes and Goya chickpeas score a 88 on the NuVal scale, so I figured that I might as well give the recipe a try.
My goodness is this recipe delicious! The “blondies” turned out soft and moist with a sweet, jam-y flavor. You’d never know that chickpeas were thrown into the mix.
Like usual, I made a few substitutions in the recipe: I used blackberry preserves instead of strawberry and all-purpose flour instead of brown rice flour. Holy yum!
Who knew that you could chickpeas for dessert!?! This recipe is definitely a keeper! 
Developed by an independent panel of nutrition and medical experts, the 
am def. going to be trying these – i have been seeing them popping up ALL OVER the blog world
glad to hear your substitution of flour worked – i am always a bit skeptical of changing out flours in recipes because of their foodscience properties (julie @ savvyeat speaks wonderfully about this, by the way) but I also hate to buy an entire bag of one kind of flour for one recipe, you know?
These sound (and look) amazing. I checked out the recipe though and unfortunately since our tiny city apt kitchen doesn’t have much storage space, we don’t have a food processor big enough. One day I’ll get to try them!
that is really interesting! I think I am going to have to try it myself.
I am going to have to try this recipe. I also have a recipe for black bean brownies that look interesting as well – http://happyherbivore.com/2009/05/vegan-blackbean-brownies/. Has anyone ever tried them?