Easy and quick to make and delicious, nutritious snacks. I’ve been making chickpea carob chip cookies and chickpea brownies for years. I made sweet potato blondies a few weeks ago and those turned out almost fudge-like. These are thicker but every bit as “fudgy”. Feel free to substitute the sweetener as well as the quinoa flakes for quinoa flour. And of course, sunflower butter (or any nut butter if possible) would substitute quite well for the pumpkin seed butter.
Preheat oven to 350 degrees. In the bowl of a food processor combine:
2, 15 ounce cans of garbanzo beans (chickpeas), drained and rinsed (save the aquafaba for another recipe; it’ll store in the refrigerator for a week)
1 cup quinoa flakes (find it in the cereal aisle)
3/4 cup pumpkin seed butter
1 tablespoon avocado oil
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon sea salt
1/3 cup date syrup (or honey, agave or coconut nectar, or maple syrup)
1/3 cup unsweetened non-dairy milk
1 teaspoon baking soda
Pulse until the garbanzo beans are creamed and incorporated into the batter. The batter will look mottled because of the quinoa flakes. While it’s pulsing, line an 8″ square baking pan with parchment paper and spray with a non-stick cooking spray. Scoop the batter into the pan and bake in a preheated 350 degree oven for 25-30 minutes. Cool before serving.
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