This recipe calls for rich maple syrup, sunflower butter and chickpeas, packing these blondies with protein, fiber and natural sweetness. This recipe calls for rich maple syrup, sunflower butter and chickpeas, packing these blondies with protein, fiber and natural sweetness. Israeli Kitchen This recipe calls for rich maple syrup, sunflower butter and chickpeas, packing these blondies with protein, fiber and natural sweetness. (Photo: Sarah F. Berkowitz)

Butterscotch blondies

Sweet, chewy, gluten-free dessert bars made with surprisingly wholesome ingredients.

Print
  • Yield: 20 blondies
  • Prep time: 20 minutes
  • Cook time: 25 minutes

Remember those blondies of our childhood? They were the non-chocolate brownies our moms used to make, and they were delicious. But they were packed with all manner of unhealthy ingredients, and let’s face it, nowadays healthy is the new unhealthy.

This recipe calls for rich maple syrup, sunflower butter and chickpeas, packing these blondies with protein, fiber and natural sweetness. Give it a try – you’ll be surprised!

Ingredients

  • 1 can chickpeas, rinsed and drained
  • 1/2 cup sunflower or almond butter
  • 1/3 cup maple syrup
  • 1 tablespoon vanilla
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup butterscotch chips

Directions

Preheat oven to 350° F. Spray an 8” square pan with non-stick spray.

In a food processor, combine all ingredients except chips. Scrape down sides of bowl and process again.

Transfer to baking pan. Sprinkle chips on top and use a spatula to fold them in.

Bake 25 minutes. Cool completely on wire rack before slicing and serving.

Adapted from AmbitiousKitchen.com.

Related Topics: Baking, Desserts

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen
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