However, this time it can most definitely be said that
these Blondies achieve top marks in the taste test!
The basic idea of including sweet potato came from a
recipe in the highly regarded ‘Vegan Cookies Invade your Cookie Jar’, however I
wanted to take healthy to greater heights!
This was a risk and I knew it! The plan was to make some cakes to take
along to my friend’s fireworks party, so I knew I’d need to pull out all the
stops to get it right.
There sat my plate of Blondies in amongst all the other
non-vegan, non-healthy delicacies that had brought to the party....and by the
end of the night… they had all disappeared! No one had guessed the secret
ingredients and what’s more one of the guests at the party was diabetic and was
so pleased upon realising he could eat my cake without any worry!
This first batch was made using spelt flour, but I figured
since the amount of flour was already fairly low (as I’d subbed part of the
flour for the chickpeas) it should be fairly simple to make a gluten free version. I was on a role and so this morning I couldn’t
resist making another batch for myself- this time with my favourite GF combo.
The result… I think I like the GF blondies even better!!
Recipe: Chocolate marbled blondies
makes 16 squares
Ingredients
1 cup cooked mashed sweet potato
¼ cup soy yoghurt
3 tbs water
1/3 cup coconut butter
¼ cup agave plus ½ tsp stevia
2 tsp vanilla extract
1 cup white spelt flour (or GF subs below)
½ cup mashed chickpeas
½ tsp baking powder
¼ tsp baking soda
A pinch salt
1 tsp cinnamon
1/3 cup dark chocolate chips
NB: GF flour substitute- 1/3 cup each of almond meal,
buckwheat flour, tapioca flour
Method
Blend wet ingredients in food
processor until very smooth. Pour into a bowl, add dry ingredients (except choc
chips) and blend together well mixed. Fold in chocolate chips. Spoon mixture
into a parchment lined 8x8 baking tin and smooth the top. Bake in oven at 180C
for approx. 15 mins. Note- GF timings may be slightly shorter- check with a
toothpick and remove when almost cooked. Allow to cool fully before slicing
into squares.
Note- if the mixture is still slightly warm (from the sweet potato not
being totally cool) the choc chips will melt slightly giving the batter a
‘marbled' effect. This was a happy accident which I actually love, but if you
want to chocolate chunks to stay solid and the batter to remain ‘blonde’ than allow
the potato to cool fully before mixing.
Your pictures look so amazing!! Very yummy looking... I would like to make some of these. I've looked at 3 of your recipes so far and they all call for mashed chickpeas. I can't eat beans, so do you think I could add mashed banana? or apple sauce instead? Michelle
ReplyDeleteHi, thank you for your kind words! I haven't tried this specific recipe without the chickpeas. I imagine banana could work as it quite thick, whereas i'm not sure apple sauce would do the job as it is a lot thinner. I think silken tofu may also work well if you can eat that? let me know how you get on if you do try it.
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