Low-Sugar Maple Walnut Blondie Recipe Made with Chickpeas
There are many things to love about blondies and brownies, and here’s one more… It’s easy to sneak secret ingredients into the batter for bonus nutrition! One low-sugar maple walnut blondie recipe made with chickpeas, coming right up…
1/9 of pan: 117 calories, 4.5g total fat (0.5g sat. fat), 193mg sodium, 17.5g carbs, 3.5g fiber, 2g sugars, 5g protein
Click for WW Points® value*
Cook: 30 minutes
Cool: 1 hour
One 15-oz. can chickpeas (garbanzo beans), drained and rinsed
1/4 cup + 2 tbsp. whole-wheat flour
1/3 cup unsweetened applesauce
1/4 cup (about 2 large) egg whites or fat-free liquid egg substitute
1/4 cup + 2 tbsp. natural no-calorie sweetener that measures like sugar
2 tbsp. creamy peanut butter
2 tbsp. canned pure pumpkin
1 1/2 tbsp. maple extract
1 tbsp. vanilla extract
3/4 tsp. baking powder
1/4 tsp. salt
1 oz. (about 1/4 cup) finely chopped walnuts, divided
Preheat oven to 350ºF. Spray an 8” X 8” baking pan with nonstick spray.
Place all ingredients except walnuts in a food processor. Puree until completely smooth and uniform.
Fold in 1/2 oz. (about 2 tbsp.) walnuts. Spread mixture into the baking pan, and smooth out the top.
Evenly top with remaining 1/2 oz. (about 2 tbsp.) walnuts, and lightly press to adhere.
Bake until a toothpick (or knife) inserted into the center comes out mostly clean, 25–30 minutes.
Let cool completely, about 1 hour.
MAKES 9 SERVINGS
HG Alternative: When this recipe was first published in the cookbook Hungry Girl Clean & Hungry OBSESSED!, on page 321, it called for 3 tbsp. Truvia spoonable no-calorie sweetener (or another natural brand about twice as sweet as sugar). These days, we tend to go with sweeteners that measure cup-for-cup like sugar, but feel free to use 3 tbsp. Truvia instead!
Hungry for More Low-Sugar Dessert Recipes with Hidden Beans?
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