Bacon, Banana and Peanut Butter Blondies

250 g bacon

240 g rinsed and drained tinned chickpeas (1 tin)

30 g peanut butter (2 big tbsp)

3 eggs

2 bananas (about 220g)

3 tbsp honey/maple syrup/xylitol

½ tsp salt

1 tsp baking powder

1 tbsp liquid sweetener of choice

1 cup oats/oat flour/gluten free flour

1 tsp vanilla extract (optional)

Preheat oven to 180 degrees.

Line your baking tin/tray of choice with bacon strips and cook for 10 minutes in the oven. Make sure it overlaps the edges a bit as it will shrink once cooked.

While the bacon cooks, prepare the blondie mixture.

Combine all the ingredients except the oats/ flour in a blender and blend until smooth.

Add the oats/flour and blend just until combined. Taste mixture and add more sweetener or salt if desired.

Remove bacon from the oven and pour the blondie mixture into the tray/tin.

Swirl some peanut butter over the top of the mixture if desired.

Bake for 30 minutes (or until a knife comes out clean).

Print Options:

Bacon, Banana and Peanut Butter Blondies