Chickpea Blondies

Grains, Snack/Side, Vegetarian

Yield: 64 Servings

Ingredients

3 1/4 cups Oats, old-fashioned or rolled  

1 2/3 cups (packed) Brown sugar, light 

1/2 tsp Cinnamon, ground 

1 tsp Baking powder 

3/4 tsp Table salt  

1 qt 1 1/2 cups Chickpeas, canned, rinsed and drained before measuring 

10 each Eggs, large 

1/2 cup Oil, olive or canola 

1 tsp Vanilla extract 

1 2/3 cups Chocolate chips, dark 

1 2/3 cups Raisins, dark or golden, seedless 

Method

  1. Preheat the oven to 350° F. Lightly oil or coat a baking pan with nonstick cooking spray and set aside. Use an 8X8 pan for the smaller batch; use a half sheet pan for the larger batch. 

  2. Combine the oats, sugar, cinnamon, baking powder, and salt in a bowl, stirring until the ingredients are evenly combined. 

  3. Rinse and drain the chickpeas thoroughly. Place the chickpeas in the bowl of a blender or food processor.

  4. Add the eggs, oil, and vanilla extract and puree until smooth. 

  5. Add the sugar-oat mixture (from Step 2), the chocolate chips, and the raisins to the batter (still in the blender or food processor) and pulse a few times, just until incorporated.  

  6. Transfer the batter to the prepared pan. Bake 30 to 35 minutes, or until the edges start to pull away from the sides of the pan and a toothpick inserted in the center comes out clean. 

  7. Cool in the pan before cutting into 2-inch squares. 

Recipe Notes: 

Transfer to airtight storage containers if you wish to hold the blondies. They will last for up to 4 days at room temperature.

Source: Jeremy West, Greeley-Evans Weld County School District 6