A delicious protein packed vegan treat. Perfect for the festive season and a great way to use up leftover mincemeat if you’re sick of mince pies! Using a can of chickpeas gives these blondies a higher protein content and a wonderful creamy texture. These are lovely and moist so make sure you allow the blondies to cool in the tin before removing as they are soft. You can freeze these for up to 3 months too.
Makes 16 blondies
Preparation time: 15 minutes
Cooking time: 25 minutes
Mashed chickpeas and bananas are a great way to replace eggs in vegan dishes – this also creates a moist cake and provides plenty of fibre and protein. You could replace the banana with 100g apple puree if preferred.
You could omit the nuts if needed or use an alternative nut / seed. You could also replace the nuts with chocolate chips if preferred.
1 ripe medium sized banana
50g Thick coconut yogurt (or soya yogurt)
1 cup of canned chickpeas, drained
60g dairy free spread or coconut oil softened
1 tsp vanilla extract
125g gluten free self raising flour
50g ground almonds
1/2 tsp ground cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
150g mincemeat (check labels)
50g shelled pistachios whole or roughly chopped
