YOUR SOLIN GENERATED RECIPE
Vanilla Chickpea Protein Blondies
Oven-baked chickpea blondies blended with creamy Greek yogurt and vanilla for a soft, fudge-like texture that melts in your mouth.
INGREDIENTS
3.75 ounce chickpeas
0.5 cup liquid egg whites
0.25 cup non-fat Greek yogurt
0.25 scoop vanilla protein powder
0.5 tbsp almond butter
0.5 tbsp maple syrup
1 tsp vanilla extract
0.5 tsp baking powder
0.25 tsp sea salt
PREPARATION
Preheat your oven to 350°F and line a 6x6 or 8x8 inch baking dish with parchment paper.
Rinse the chickpeas thoroughly under cold water and pat them completely dry with a paper towel to ensure a better texture.
Place the dried chickpeas, egg whites, Greek yogurt, almond butter, maple syrup, and vanilla extract into a high-speed food processor.
Process the mixture for 1-2 minutes until it is completely smooth and no lumps remain.
Add the vanilla protein powder, baking powder, and sea salt to the processor and pulse until just combined.
Pour the batter into the prepared baking dish and use a spatula to smooth the top into an even layer.
Bake for 25 to 30 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean.
Remove from the oven and let the blondies cool completely in the pan before slicing into three large bars.