Chickpea and Blondie Brownie

The richness and nuttiness of this tahini and chickpea brownies is sinful. It is buttery and sweet, yet light and tender. 

Chickpeas are aa vegetarian-friendly source of protein, fiber. manganese and folate and tahini is rich in minerals such as phosphorus, lecithin, magnesium, potassium and iron.

INGREDIENTS

• 3 Tbsp ghee or vegan butter
• 3/4 cup coconut sugar
• 2 flax eggs *see below for instructions
• 1 tsp vanilla
• 1 15 oz can unsalted chickpeas- drained and rinsed
• 3 tbsp tahini
• 2 tbsp almond milk
• 1/3 cup whole wheat flour or gluten free flour mix
• 1/2 tsp baking powder
• 1/2 tsp sea salt
• 1/3 cup chopped pecans
• 1/3 cup dark chocolate chips (optional) and a few for topping
• Cooking spray - olive oil is a good choice

DIRECTIONS

1. Preheat oven to 350 F
2. Melt ghee or butter in a small saute pan over medium heat.  Cook it stirring often until it browns. Do not allow it to burn.
3. Transfer the butter into a bowl and let it cool for about 10 minutes (or put it in freezer for about 3-5 minutes if you are short on time).
4. Once cool add the coconut sugar, vanilla and flax egg to the butter. Mix well.  To make *flax egg 2 tablespoon of ground flax seed (measure after grinding in a coffee grinder!) 6 tablespoons of water. Stir well, and allow the mixture to set for about 10 minutes
5. Place chickpeas, tahini and almond milk in a food processor.  Process until smooth, scraping sides halfway through.  1 1/2 minutes on medium is about right. 
6. Place flour, baking powder and salt in a separate bowl to blend. Fold in pecans and chocolate chips. Stir flour mixture into butter mixture and mix well.
7. Pour batter into an 8 inch greased pan (use cooking spray). Top with about 10-15 chocolate chips is using.  Bake at 350 F until a toothpick in center comes out clean, about 25-27 minutes.  Cool then slice and enjoy!