Yoga Kitchen – Simple, healthy, and plant-based

Never just call a blondie a brownie

If you pick up a packet of brownies at the supermarket, it will invariably contain eggs and dairy.
But that’s not necessary. Animal products, especially beef and dairy, are responsible for the enormous CO2 emissions of modern agriculture.
In this recipe for soft cakes, banana, ground flaxseed and chickpeas make eggs completely unnecessary. The banana and dates also provide a deliciously sweet taste. And there’s no butter or margarine, as peanut butter takes over that role with flying colours. These blondies are nutritious, contain no added sugar and can also be made without the chocolate chips.
The original recipe I adapted also included vanilla powder or vanilla essence, but I’ve left these out because due to climate change and food speculation by a couple of big players on the market, vanilla products have become very expensive in recent years.

What ingredients do you need?

You will need the following ingredients for a large blondie measuring approximately 20 x 20 cm, which you can cut into pieces or strips afterwards:

• approx. 380 g cooked chickpeas (cooked yourself or from a jar or tin), rinsed
• approx. 70 g wholemeal wheat flour
• one small banana (approx. 80 g without the skin)
• two tablespoons of ground flaxseed, soaked in 3 tablespoons of water for half an hour
• 8 to 9 pitted medjool or mazafati dates
• 130 g peanut butter (pure peanut paste)
• 2 teaspoons baking powder
• a pinch of salt
• 60 g dark chocolate chips
• a shallow baking tin measuring approx. 20 cm x 20 cm and baking paper

How to make it:

If you have a conventional oven, preheat it to 180°C. This is not necessary for a fan oven.
Line the baking tin with baking paper.
Then prepare the batter:

1. Mash the banana with a fork
2. Place all the ingredients except the chocolate chips in the bowl of a food processor fitted with an S-shaped blade and blend until you have a smooth batter
3. Stir about 50 of the 60 g chocolate chips into the mixture
4. Pour the batter into the baking tin lined with baking paper and spread evenly with a spatula
5. Sprinkle the remaining 10 g of chocolate chips on top
6. Place the tin at the bottom of the oven and bake for about 35 minutes at 180°C until golden brown
7. Remove the blondie from the tin and the baking paper and leave to cool on a wire rack

That’s it!
You can freeze these blondies if you like.

Chick pea blondies, per 100 g of product

Values are approximate and do include the chocolate drops.

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