Flourless Chocolate Chip Blondie Bars

Ok, ready for something life changing?

Baking with chickpeas instead of flour. That’s what’s life changing.

Maybe this concept isn’t breaking news to anyone else, but I still can’t get over the recipe that I made for the Super Bowl this Sunday.

Flourless Chocolate Chip Blondie Bars

Flourless Chocolate Chip Blondie Bars

Ingredients

  • Coconut oil cooking spray
  • 1 can (15 oz) chickpeas, rinsed and drained
  • 1/2 cup all natural almond butter (I use unsalted)
  • 1/3 cup pure maple syrup or agave
  • 2 tsp vanilla
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 cup dark chocolate chips, plus 2 tbsp for topping
  • Sea salt (optional)

Directions

  1. Preheat oven to 350 degrees.
  2. Spray 8×8 pan with cooking spray (or line with parchment paper to avoid spray).
  3. Add all the ingredients except chocolate chips to a food processor, then process until batter is smooth.
  4. Fold in the 1/2 cup of chocolate chips.
  5. Spread batter evenly in prepared pan, then sprinkle 2 tbsp of chocolate chips on top.
  6. Bake for 20-25 minutes or until toothpick comes out clean and edges are a tiny bit brown.
  7. Cool pan on wire rack for 20 minutes.
  8. If desired, sprinkle with sea salt, then cut into squares.

Flourless Chocolate Chip Blondie Bars2

I got this idea from my friend Dawn’s healthy eating party a couple of weeks ago. When I tasted them originally, I couldn’t believe that they had no flour, no butter, and no oil. And only the sugar content from the maple syrup and dark chocolate chips. Since I was pressed for time yesterday before heading to Cate and Joe’s for the game, I thought this would be the perfect recipe to make. All you have to do is throw everything into the food processor and mix the chocolate chips in afterwards. So easy, and they came out great. For those of you with almond allergies but OK with peanut butter, I think it would be fine to substitute.

I asked Tim if he had any comments to add about the bars, and he said, “UMM ridiculous.” We both just don’t understand how chickpeas can taste this delicious in a recipe! I felt like I was eating cookie dough. Yum.

-Let’s chat-
Have you ever baked with chickpeas before or am I the only one new to this world? What about garbanzo bean flour? This makes me curious to experiment with that too!
I would love recipe or baking suggestions! Did you bring anything fun to your Super Bowl get-together?

Tuesday class folks, I still have to plan a format for tonight. Any suggestions or requests?

Pistachio Muffins

Last week I shared the recipe for the cranberry orange oat muffins that I made for Christmas morning. Today I’m popping in to share the other festive version I baked, pistachio muffins.

Pistachio Muffins

Pistachio Muffins

Recipe adapted from Tasty Little Crouton

Ingredients

  • 1 cup whole wheat flour
  • 1 cup almond flour
  • 1/2 cup coconut sugar (you could use brown sugar if no coconut sugar)
  • 1/2 cup ground pistachios, plus extra for topping
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 3/4 cup coconut milk
  • 1/2 cup unsweetened applesauce
  • 1/2 cup oil of choice (coconut or extra virgin olive oil)
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract

Directions

  1. Preheat oven to 350 degrees.
  2. Mix the flours, brown sugar, ground pistachios, baking powder, and salt together in a bowl.
  3. Combine the egg, milk, applesauce, oil, and extracts, then add the wet mixture to the dry mixture and mix until combined.
  4. Scoop the mixture into 12 greased muffin tins or muffin tin liners.
  5. Sprinkle the remaining pistachios on top of the muffins.
  6. Bake 20-23 minutes, or until a toothpick inserted into the middle of the muffin comes out clean. Allow to cool for 10 minutes and enjoy!

Pistachio Muffins

This muffin was another light muffin. It was definitely nutty, but the pistachio flavor wasn’t overwhelming at all. I wouldn’t recommend using too many more pistachios than this recipe calls for because I think that could potentially be too much.

Pistachio Muffin

These buggers are a great option for a festive occasion, something you could make for St. Patrick’s Day, or another perfect snack/breakfast to have on hand.

Pistachio Muffins

I loved these and can’t decide if I liked the cranberry orange oat or pistachio more. You guys will just have to bake both and let me know!

–Let’s chat–
What’s your favorite nut to bake into a muffin? Have you ever tried pistachio muffins before?

Cranberry Orange Oat Muffins

This year I baked two different muffins recipes to bring to my parents’ house on Christmas morning. I wanted to make my muffins as festive as possible, so I decided to go with red (cranberry orange oat) and green (pistachio) as my theme. Today I’m sharing the recipe for the cranberry orange oat version with you guys. I would say this is one of the most delicious muffin recipes I’ve ever made! Seriously. You have to try them.

Cranberry Orange Oat Muffins

Cranberry Orange Oat Muffins

Recipe adapted from Texanerin Baking

Ingredients

  • 1 cup whole wheat flour
  • 2 tablespoons wheat germ
  • 2 tablespoons wheat bran
  • 1.5 teaspoons baking soda
  • 1.5 cups quick oats
  • 1.5 cups dried cranberries
  • Zest of 1 large orange
  • 1 cup orange juice
  • ¼ cup extra virgin olive oil
  • ¼ cup honey
  • 1 teaspoon vanilla extract
  • 1 egg
  • ½ cup boiling water

Directions

  1. Preheat the oven to 375 degrees F.
  2. In a large bowl, mix together the dry ingredients (including zest).
  3. Add the wet ingredients to the dry mixture, stirring in the boiling water last.
  4. Let the batter sit for at least 15 minutes before filling greased muffin tins or muffin liners. I let my batter sit overnight in the fridge, and I filled my muffin liners to the top.
  5. Bake for 16-18 minutes or until a toothpick inserted in the middle comes out clean.
  6. Remove muffins from pan, cool, and enjoy!

Cranberry Orange Oat Muffins

This recipe makes a dozen muffins. They came out cakey (love) and light. The cranberry and orange zest kept a sweet taste to them despite the recipe not having any added sugars. I don’t normally like a lot of orange flavored things, but this zest was subtle and not overbearing. If you wanted to add a stronger orange flavor, I’d probably recommend zesting another orange.

Cranberry Orange Oat Muffins

These are perfect for any festive occasion or a quick grab and go nutritious snack. If you try them, I hope you like them as much as I did.

–Let’s chat–
Do you like orange flavored foods? What’s the best muffin recipe you’ve ever made or tried? 

I’ll share the pistachio version soon!