Dr Hazel Wallace's peanut butter and chickpea blondies recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Dr Hazel Wallace’ s peanut butter and chickpea blondies recipe By You Magazine - April 20, 2018 Who knew chickpeas could be so versatile? Being high in fibre and protein, they add great texture to these peanut butter and chickpea blondies, and the overall recipe is relatively low in sugar compared to shop-bought versions. I’m not quite sure which tastes better, the raw batter or the cooked blondies, but licking the spoon is definitely one of the best bits of making this recipe. MAKES 8-9 1 tbsp coconut oil, plus extra to grease 1 x 400g tin of chickpeas, drained and rinsed 125g smooth peanut butter 4 tbsp milk or water 2 tsp vanilla extract 90ml maple syrup or honey ½ tsp salt ½ tsp baking powder ¼ tsp bicarbonate of soda 60g dark chocolate, chopped 1 tbsp cocoa powder 1. Preheat the oven to 200ºC/400ºF/gas mark 6. Grease a shallow 15cm square or round baking tin. 2. Place the chickpeas in a blender or food processor and add the peanut butter, milk, vanilla, maple syrup, salt, baking powder and bicarbonate of soda. Blitz until smooth. Stir in the chocolate, then tip the batter into the prepared tin. 3. Melt the tablespoon of coconut oil in a small bowl set over a saucepan of simmering water. Stir in the cocoa powder, then drizzle half the chocolate sauce over the batter and swirl it through the mixture with a knife. 4. Bake for 16–18 minutes. Set aside to cool in the tin for 15 minutes, then turn onto a wire rack to cool completely. 5. When ready to serve, cut into squares and drizzle over some more peanut butter and the remaining chocolate sauce. Store in an airtight container in the fridge for up to a week. Recipe from The Food Medic for Life by Dr Hazel Wallace, published by Yellow Kite on 19th April, £20 RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved