Carrot Cake Chickpea Blondies

Yields1 ServingPrep 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

Blend wet ingredients except for the carrot.

Combine dry ingredients and mix well.

Pour the blended wet ingredients into the dry and mix.

Stir in carrot and any extras. Mix.

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

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