The Sweet taste of Chick-Peas

You're probably already a pro at sneaking good-for-you ingredients into your treats, whether it's adding kale to your cocktail, cucumber to your ice pops, or zucchini to your chocolate cake. The next step? Making desserts out of chickpeas.


If you’re scratching your head right now, trust us, we are not kidding. Not only are chickpeas part of the super-healthy pulse family (which includes lentils and dried peas in addition to chickpeas), but they also have a delightfully neutral flavor that lets them easily disappear into baked goods. So while you’re likely used to whirring chickpeas with tahini to make hummus or tossing them onto salads, they’re also great for adding a nutrient boost to sweet treats. As a bonus, if you’re gluten free or vegan (or making dessert for someone who is), this chickpea dessert recipe fits the bill.

Cinnamon-Cranberry Chickpea Blondies
Yield: 16 bars
1 15-oz. canned chickpeas, drained and rinsed
1/2 cup smooth natural almond butter (about 4.5 oz.)
6 Tbsp. maple syrup
1/4 cup pitted dates (about 1.6 oz.)
2 tsp. vanilla extract
2 1/2 tsp. cinnamon
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup dried cranberries or raisins (about 2.75 oz.)

Instructions

1. Preheat oven to 350ºF. Grease an 8-inch square pan with coconut oil.
2. In a food processor, combine all ingredients except cranberries. Pulse a few times to mix. Scrape down sides of bowl, then process until batter is smooth, stopping to scrape down bowl as needed. Fold in cranberries.
3. Spread batter in prepared pan. Bake for 20 to 25 minutes, until golden around the edges and just set in the middle. Let cool in pan on a wire rack, then cover and refrigerate until firm, at least 1 hour. Cut into squares and serve.

Shop for Chick Pea (Garbonzo) Flour in the link below



http://bit.ly/sweetchickpeas10