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chickpea blondies
Random thought:
Why are all the brownie and blondie recipes I find online only enough for a little 8x8 inch pan?
That only makes 9 reasonably-sized pieces, which can be gone in no time at all. Even quicker, if you share them with anyone else. (And could you imagine living with a family of multiple sweets-enjoying people? Goodness gracious!) I want enough batter to fill up the 9x13 inch pan, and while it's not hard to double the recipe....
WHO are all these people who think it is fine to go through all the trouble of finding the ingredients, measuring, mixing, pouring, baking, cooling, cutting, etc., AND washing all the dishes, to only get 9 little pieces of goodness out of it, of which surely you will eat at least 2 before they even finish cooling off?
..
This is an interesting recipe:
7-Ingredient Peanut Butter Chickpea Blondies [Vegan, Gluten-Free, Refined Sugar-Free]
I'd wanted a sweet treat I could share with my mom today.
I was constrained to certain recipes due to being out of my usual egg-replacer.
I didn't have enough maple syrup, so I used mostly brown rice syrup instead.
I used tahini instead of peanut butter, since I have a lot of tahini.
I omitted the strawberries.
I don't have a food processor (maybe I should finally get one), so I used my blender instead, and it turns out that my blender leaks, so maybe I need a new blender too.
One reason I chose this recipe is that it uses buckwheat flour, which I have! I got it when I was eating gluten-free several years ago, and still haven't used it up.
After mixing all the ingredients up, the batter was not very sweet, so I added 3 left-over packets of sugar and some old coconut creamer powder I'm trying to use up. And then I baked it.
It didn't turn out like I had hoped. (I'd been thinking of blondies I had made when I was a kid. Sweet, butterscotch flavor.) It tasted... healthy! (With the main ingredients being chickpeas and tahini, why wouldn't it be healthy?) But after eating two pieces, I wanted more. I continued thinking about them, after going to bed. Today, I'm considering making another batch before heading over to my mom's. I could try the peanut butter in it this time, and could put more sugar in it maybe, and some vanilla.
I also want to try this recipe, as I have chickpea flour too, and using it sounds a lot easier than pureeing a can of chickpeas:
Chickpea Flour Brownies
But it's probably too late for any of that now. Sigh.
Why are all the brownie and blondie recipes I find online only enough for a little 8x8 inch pan?
That only makes 9 reasonably-sized pieces, which can be gone in no time at all. Even quicker, if you share them with anyone else. (And could you imagine living with a family of multiple sweets-enjoying people? Goodness gracious!) I want enough batter to fill up the 9x13 inch pan, and while it's not hard to double the recipe....
WHO are all these people who think it is fine to go through all the trouble of finding the ingredients, measuring, mixing, pouring, baking, cooling, cutting, etc., AND washing all the dishes, to only get 9 little pieces of goodness out of it, of which surely you will eat at least 2 before they even finish cooling off?
..
This is an interesting recipe:
7-Ingredient Peanut Butter Chickpea Blondies [Vegan, Gluten-Free, Refined Sugar-Free]
I'd wanted a sweet treat I could share with my mom today.
I was constrained to certain recipes due to being out of my usual egg-replacer.
I didn't have enough maple syrup, so I used mostly brown rice syrup instead.
I used tahini instead of peanut butter, since I have a lot of tahini.
I omitted the strawberries.
I don't have a food processor (maybe I should finally get one), so I used my blender instead, and it turns out that my blender leaks, so maybe I need a new blender too.
One reason I chose this recipe is that it uses buckwheat flour, which I have! I got it when I was eating gluten-free several years ago, and still haven't used it up.
After mixing all the ingredients up, the batter was not very sweet, so I added 3 left-over packets of sugar and some old coconut creamer powder I'm trying to use up. And then I baked it.
It didn't turn out like I had hoped. (I'd been thinking of blondies I had made when I was a kid. Sweet, butterscotch flavor.) It tasted... healthy! (With the main ingredients being chickpeas and tahini, why wouldn't it be healthy?) But after eating two pieces, I wanted more. I continued thinking about them, after going to bed. Today, I'm considering making another batch before heading over to my mom's. I could try the peanut butter in it this time, and could put more sugar in it maybe, and some vanilla.
I also want to try this recipe, as I have chickpea flour too, and using it sounds a lot easier than pureeing a can of chickpeas:
Chickpea Flour Brownies
But it's probably too late for any of that now. Sigh.
Normal people
(Anonymous) 2022-05-29 11:37 am (UTC)(link)