Carrot Cake Chickpea Blondies

25 Mar 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

AuthorMaxine SchuilingCategoryDesserts, Gluten free, High protein, Macro friendlyDifficultyBeginner

Yields1 ServingQuarter (0.25 Servings)Half (0.5 Servings)Default (1 Serving)Double (2 Servings)Triple (3 Servings)

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

 ⅓ 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.