Peanutty Blondie Bars
This dessert packs a punch! Chickpeas replace flour, making this a gluten-free option. They’re also a flavour carrier—letting the peanut and coconut flavours shine through while keeping the bars moist.
1 - 14 oz (398 mL) can chickpeas or lentils, rinsed and drained
1/2 cup (125 mL) all-natural crunchy peanut butter
1/3 cup (80 mL) maple syrup
1 Tbsp (15 mL) vanilla extract
1/2 tsp (2 mL) sea salt
1/2 tsp (2 mL) baking powder
1/4 tsp (1 mL) baking soda
1/2 cup (125 mL) vegan dark chocolate, chopped or chocolate chips, divided
1/4 cup (60 mL) organic unsweetened finely shredded coconut
Preheat oven to 350 F (180 C). Line 8 or 9 in (20 or 23 cm) square baking pan with parchment paper.
In food processor, whirl chickpeas or lentils until finely chopped. Add peanut butter, maple syrup, vanilla, sea salt, baking powder, and baking soda. Whirl until smooth. Pulse in half the chocolate. Batter will be very thick.
Scrape into pan and spread out evenly. Sprinkle with coconut, then top with remaining chocolate. Bake until edges are brown and firm, about 20 to 25 minutes.
Cool completely before cutting. Remove from pan and cut into 16 squares. To pack, place in parchment-lined cookie tin or hard-sided container with lid to prevent breakage or squishing.
Makes 16 bars.
Each bar contains: 151 calories; 4 g protein; 8 g total fat (3 g sat. fat, 0 g trans fat); 18 g total carbohydrates (10 g sugars, 2 g fibre); 129 mg sodium
source: "Splendour in the Grass", alive #381, July 2014
Peanutty Blondie Bars
Directions
READ THIS NEXT
SEE MORE »
Purple Cabbage and Apple Soup
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Herb and Greens Frittata
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
Caramelized Fennel and Yogurt Dip
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.
Tempeh and Mango Curry
The stars of this delicious curry dish are yellow and orange fruits and vegetables, which are high in a form of carotenoids called xanthophylls. These compounds have more of a yellow pigment as opposed to their orangier cousins, the carotenes. While a powerful antioxidant, xanthophylls are mostly associated with maintaining good eye health. Mix and match This curry is easily adaptable to whichever vegetables you have on hand. Experiment to find your favourite combination.