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Healthy Vegan Blondies

This is a super easy no waste recipe. Made with the entire can of chickpeas, nutty almond butter and maple syrup. They’re unbelievably gooey and rich but not too sweet.

It’s no secret I love a sweet treat but I love adding a little more nutritional value to my baking. These are super high in protein due to the chickpeas as well as tasting completely delicious. If you’re looking for something a little more chocolatey be sure to try my Beetroot & Mushroom Brownies.

Healthy Vegan Blondies

Serves: 12

Minutes: 70


1 cup oat flour

1 cup buckwheat flour

1 tsp baking powder

1 tsp baking soda

Pinch of salt

1 x 400g can of chickpeas (including the water)

1/4 cup almond butter 

1/2 cup coconut sugar

1/4 cup maple syrup

1/4 cup plant milk (I use soy)

1 tsp vanilla essence

1 cup frozen or fresh raspberries

1 cup frozen or fresh raspberries


Pre heat the oven to 180 degrees and line a baking tray with baking paper. Blend your oats into oat flour and add them to a medium sized bowl along with the buckwheat flour, baking powder, baking soda and salt. 

Blend your chickpeas and chickpea water until a thin paste forms then add to the bowl along with the almond butter, coconut sugar, maple syrup, plant milk and vanilla. Mix everything together and add the raspberries and mix through. 

Cook for 40 minutes until golden – leave to cool before cutting. 

Have fun and enjoy

Kelsi xx

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