Carrot Cake Chickpea Blondies - Sugarfree Sundays
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Carrot Cake Chickpea Blondies

Carrot Cake Chickpea Blondies

Carrot cake strikes AGAIN! This time, in the form of a chickpea blondie. They are moist, and spicy, and totally delish. I am also just a sucker for anything that can be made by the wizz of a blender. No mess and super quick. I like to grab one of these as a snack, or dress them up a little with strawberries, protein yogurt and nut butter and munch them for dessert.

Carrot Cake Chickpea Blondies

Yields1 Serving
Prep Time15 minsCook Time30 minsTotal Time45 mins
Wet
 50 g banana
 150 g steamed pumpkin
 15 g nut butter
 2 egg whites
 1 whole egg
 240 g drained and rinsed chickpeas (1 can)
 120 g finely grated carrot
 3 tbsp tbsp lemon juice
 zest of one lemon
 1 tsp ginger, cinnamon, nutmeg (1 tsp of each)
 1 tbsp vanilla extract
 1 tbsp sweetener of choice (adjust to taste, but make sure mixture is a bit sweeter than you would like final product as baking dulls the flavours)
Dry
 30 g coconut flour
 50 g whey protein powder
 ½ tsp xanthum gum (optional)
 1 tsp baking powder
  tsp baking soda
 1 pinch salt
Optional toppings
 chopped cranberries
 chopped walnuts
 raisins
 white chocolate chips
1

Blend wet ingredients except for the carrot.

2

Combine dry ingredients and mix well.

3

Pour the blended wet ingredients into the dry and mix.

4

Stir in carrot and any extras. Mix.

5

Bake in greased tin for +-30 mins, removing when a knife comes out clean.

6

Ice with a lemon cream cheese frosting or a protein frosting. I made a frosting from casein protein powder, yogurt and lemon juice.

Ingredients

Wet
 50 g banana
 150 g steamed pumpkin
 15 g nut butter
 2 egg whites
 1 whole egg
 240 g drained and rinsed chickpeas (1 can)
 120 g finely grated carrot
 3 tbsp tbsp lemon juice
 zest of one lemon
 1 tsp ginger, cinnamon, nutmeg (1 tsp of each)
 1 tbsp vanilla extract
 1 tbsp sweetener of choice (adjust to taste, but make sure mixture is a bit sweeter than you would like final product as baking dulls the flavours)
Dry
 30 g coconut flour
 50 g whey protein powder
 ½ tsp xanthum gum (optional)
 1 tsp baking powder
  tsp baking soda
 1 pinch salt
Optional toppings
 chopped cranberries
 chopped walnuts
 raisins
 white chocolate chips

Directions

1

Blend wet ingredients except for the carrot.

2

Combine dry ingredients and mix well.

3

Pour the blended wet ingredients into the dry and mix.

4

Stir in carrot and any extras. Mix.

5

Bake in greased tin for +-30 mins, removing when a knife comes out clean.

6

Ice with a lemon cream cheese frosting or a protein frosting. I made a frosting from casein protein powder, yogurt and lemon juice.

Carrot Cake Chickpea Blondies