What’s Cooking in Gail’s Kitchen? Something to Savor: Gluten-free PB Blonde Brownies! Even though I don’t have a restricted diet, I can appreciate the benefits of choosing gluten-free options from time to time. And to be honest, I like the natural nutty flavor of chickpeas as a substitute for white flour. It turns out to be a nice compliment to the natural peanut butter taste. Reward yourself with a touch of chocolate in these blonde brownies. Now that’s something to savor.
GLUTEN-FREE PB BLONDE BROWNIES
15-ounce can organic chickpeas, drained
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon sea salt
1/2 cup natural peanut butter
1/3 cup pure honey
2 teaspoons vanilla extract
1/3 cup semi-sweet mini chocolate chips
1/4 cup peanut butter chips
Coarse sea salt for garnish
Semi-sweet mini chocolate chips for garnish
Preheat oven to 350°. In a food processor, combine chickpeas, baking soda, baking powder, sea salt, peanut butter, honey, egg, and vanilla extract. Process until batter is smooth. By hand, fold in mini chocolate chips and peanut butter chips. Spread batter evenly in a 8″x8″ square nonstick pan. (Use nonstick oil, if necessary.) Sprinkle mini chocolate chips on top. Bake 17-20 minutes until edges are golden brown and the center passes the toothpick test. Cool 15 minutes on wire rack. Sprinkle with coarse sea salt. Cut into squares and serve.