Snowday Chickpea Blondies

This morning I woke up and saw that nature (and my car) was covered in a thick sheet of snow.  My email inbox was flooded with alerts from my internship program notifying us that we are not in session today due to the weather conditions (yay! Snowday!).  Snowdays are a perfect time to relax and in my case, get creative in the kitchen.  I decided to whip up these chickpea blondies after feeling inspired by my blackbean brownies that I made a few weeks ago.  If it’s snowing where you are and you’re feeling adventurous, feel free to try these delicious, fiber-packed blondies for a treat 🙂

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Ingredients:

  • 15 oz. canned chickpeas, rinsed
  • 1 cup whole wheat flour
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 cup packed brown sugar
  • 1 cup unsweetened applesauce
  • 2 tbsp. unsweetened vanilla almond milk
  • 1 tbsp. vanilla extract
  • 1 cup mini vegan chocolate chips (I used Enjoy Life brand)

Directions:

Preheat the oven to 350°F.  Use non-stick spray to spray a 9×9″ baking pan.  Set aside the baking pan as the oven pre-heats.  In a food processor, add all ingredients except chocolate chips.  Using the food processor, mix all ingredients until everything is uniform.  Turn off the food processor, add chocolate chips and using a spoon mix the chocolate chips into the batter.  Using a spoon or spatula, scoop the batter into the pan and bake for 25-30 minutes.  Remove from oven, allow to cool, and enjoy!

Stay warm and safe

-Jess

 

Sunrise Spelt Brownies

If you’re wondering about the title of this post, let me explain. I created this recipe while being awake at 6 AM which is just a few minutes past sunrise where I am, and thinking about how I really wanted a brownie. As a nutrition enthusiast, I realize brownies are not an ideal breakfast food, but a girl can dream and dreaming leads to creating. Make no mistake, these definitely aren’t a health food, but using whole grain spelt flour adds a bit of fiber. These brownies aren’t super chocolatey, so feel free to add chocolate chips or something else to add more flavor. FullSizeRender-9

Ingredients:

  • 1 and 3/4 cups of whole grain spelt flour or other whole grain flour of your choice (use brown rice flour to make this gluten free)
  • 1/4 tsp. salt
  • 1/2 tsp. baking soda
  • 7 tbsp. cocoa powder
  • 2/3 cup unsweetened apple sauce
  • 1/4 cup dark agave nectar
  • 1 cup unsweetened soymilk
  • 1/2 cup earth balance vegan spread
  • 1 tsp. vanilla extract

Directions

  • Preheat the oven to 350ºF.
  • Measure dry ingredients (flour, salt, baking soda, and cocoa powder) and mix together in a large bowl.
  • Melt the earth balance spread, measure apple sauce, agave nectar, vanilla extract, and unsweetened soy milk and combine in a bowl. Mix with a whisk or spoon.
  • Add the wet ingredients to the dry ingredients and mix well.
  • Grease a brownie pan and using a spoon, transfer the brownie mixture to the pan, spreading with the spoon if necessary.
  • Bake at 350ºF for about 27 minutes (figure 25-30 minutes is ideal, check with a toothpick for readiness).
  • After baking, allow to cool, cut the brownies, and enjoy (in moderation!)

 

-Jess

Chocolate Chunk Banana Bread

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Having some overripe bananas in your kitchen is a great “excuse” to make this healthy, vegan, banana bread. This recipe is equal parts nutritious and delicious, especially for summer. Bananas are high in potassium and with increased sweating comes an increased need for electrolyte replenishment. Eating bananas (in whatever healthy form appeals to you) is one way to achieve this! I consider this a “treat” to be eaten in moderation, but it’s a healthy one which is a plus. If you’re on a gluten-free diet, feel free to substitute the whole wheat flour for gluten-free flour or almond meal. Also, keep in mind, when using coconut oil in a recipe like this (and in brownies or bar-shaped baked goods), you may want to eat this heated up since coconut oil is solid at room temperature and will harden after cooling.

Chocolate Chunk Banana Bread (vegan)

Ingredients:

  • 1.5 cups whole wheat flour (or another whole-grain, or nut-based flour)
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/4 cup brown sugar, packed
  • 1 cup unsweetened applesauce
  • 1.5 tsp. vanilla extract
  • 3 overripe bananas (the bananas I used were completely brown)
  • 1/2 to 3/4 cup coconut oil (I used about 3/4 cup. My final product was super moist, but coconut oil is high in calories, so you can adjust this based on your preferences and it’s not going to have a huge effect on the taste).
  • 1 tsp. cinnamon
  • 16 oz. dark chocolate chunks (or chips).

Directions:

  • Preheat the oven to 375 degrees Fahrenheit
  • In a large bowl, mix flour, baking soda, baking powder, and sugar together
  • In a smaller bowl, mash bananas
  • Melt the coconut oil in the microwave (in a microwave safe dish) for a minute (it will harden quickly if it’s cooled, so do this step shortly before adding to the rest of the ingredients)
  • Add the applesauce, vanilla extract, and melted coconut oil to the dry ingredients in the larger bowl
  • Add the mashed bananas to the large bowl
  • Add in chocolate chips and cinnamon
  • Stir together until well-mixed
  • Grease a baking tin or pan (I used a Farberware 9″ square baking pan)
  • Add the ingredients to the pan and heat for 25-30 minutes (or until a toothpick is inserted and comes out clean)
  • Allow to cool for a bit, cut, and enjoy!

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-Jess