19 Jul Peanut Butter And Jelly Chickpea Blondies

Preparation time: 10 minutes
Cooking time: 30 minutes
Serving: Approximately 10 – 15 small squares

INGREDIENTS

• 1 can chickpeas (soaked overnight, then drained)
• 2 bananas 
• ½ cup natural unsweetened peanut butter
• ¼ cup date syrup
• Pinch salt
• 1 tsp baking powder
• 1 tbsp coconut flour

JAM

• 1 cup fresh strawberries
• 2 tsp chia seeds
  ¼ cup water (optional)
• Squeeze lemon juice

ADDITIONAL

• Eco baking sheets
• Weck glass jar (sterilized with boiling water)

METHOD

1. Pre-heat oven to 150ºC and line a square tray with a baking sheet. 
2. Rinse, de-stem and roughly chop the strawberries. Add to a pot along with the chia seeds and a few tablespoons of water. Bring to boil and leave to simmer until strawberries are mushy and start to thicken. 
3. In a blender, combine the chickpeas, banana, peanut butter and date syrup. Blend until very smooth. Then add salt, baking powder and coconut flour. Pour ¾ of the batter into the tray. Then top with the strawberry jam and spread evenly. Drop the remaining ¼ of the batter and spread/swirl through the top jammy layer. 
4. Bake for 15 minutes and then cover with foil to steam until cool. Enjoy warm as a breakfast treat or as an on-the-go snack. You can freeze the squares for up to 3 months..