Chickpea Blondies

Not all of the holiday desserts have to be unhealthy! These blondies taste fantastic. You can even eat the whole pan while feeling good about yourself. At least that's what I did. Then my cousins and sister proceeded to do the same. I made these before I went to Bethlehem, which is also known as Christmas city. They set up little shops all over town like in Europe with local crafts, etc. It was freezing but there was plenty of hot cider and mulled wine. Best of all, it was Rex friendly. Below is a picture of the Bethlehem steel stacks.

 I've made this recipe 3 times in 2 weeks so far. That's how delicious these blondies are. The recipe is from Chocolate Covered Katie, a healthy dessert blog. She's very vegan friendly, so check out the site!

Ingredients

1 1/2 cups (250 g) cooked and drained chickpeas

3/4 tsp baking powder

1/8 tsp baking soda

l/4 tsp salt

1 tsp ground cinnamon

3/4 cup dark brown sugar 

1 tbsp vanilla extract

1/4 cup ground flax seed or quick oats (both are great, though flax has more nutrients by far)

1/4 cup sunflower seed butter

1 tbsp coconut oil

3/4 cup chocolate chips 

Snickerdoodle Blondies, or "Oh hey, blog, I'm back"

So I am one of those... I search Pinterest for recipes from time to time.  Not too ashamed to admit it.  In July I went to meet my boyfriend's parents for the first time (after only dating for a couple months), and I was way nervous.  Momma D always says to not go to someone's home empty handed, and that Italians typically bring bread and wine.  Momma D also says a lot of things that aren't appropriate for this blog.  Michelle believes in always bringing baked goods, and showing people you love them with delicious foods.  With all this in mind and extensive searches and worrying, I set out to make this recipe.

Snickerdoodle Blondies

Adapted from My Own Sweet Thyme  

2 2/3 cups all-pupose flour

2 teaspoons baking powder
1 teaspoon salt
2 cups packed brown sugar, light or dark
1 cup butter, room temp
2 eggs, room temp
1 Tablespoon vanilla
1/4 cup white sugar (last time I used turbinado sugar, added a good texture)
1 1/2 Tablespoons ground cinnamon (last time I accidently added a lot; feel free to do the same)