This vegan version of deliciously moist flourless blondies is also refined sugar free! And full of flavours! It’s light with crunchy caramelized fruity edges and a soft, moist inside. Just a perfect treat whenever you’re in a dire need of a lush homemade cake that’s quick and so easy to make.
At least that was the case in my Mom’s kitchen. Store bought sweets and treats were very much looked down upon and these very blondies were the most common answer to whenever we’d run out of sweets. As I’m recalling this, funny how we made a full circle in only a few decades. I mean we seriously never thought of going out buying any of the industrialy made stuff as homemade food was considered way superior.
Coming back to the recipe, when I was looking for a way to veganise my favourite childhood sweet squares, I knew I wanted them to be light, fluffy and moist, just as the originals with eggs and white flour. I’ve already baked with chickpeas and I know what a lovely, rich texture they make. Chickpeas don’t really have a distinct taste to them, so they take on the most pronounced flavour of the dish just contributing to the moist lushness whenever you need it.
Ingredients for 21x21cm pan
- 240g cooked chickpeas
- 100ml extra virgin olive oil
- 80ml oat cooking cream
- 5tbp agave syrup
- 200g rolled oats
- 1/2 tsp baking powder
- a pinch of salt
- vanilla and lemon zest – optional and to taste
- seasonal fruit, I used raspberries and peaches, you can use pretty much any berries, cherries, apricots, pears, plums
- sugar free apricot jam
Let’s bake!
Preheat the oven at 180C, wash and dice the fruit.
For wet ingredients, blend the chickpeas, oil, cream, agave syrup, vanilla and lemon zest if adding, into a smooth paste.
For dry ingredients, blend rolled oats to flour consistency and mix with baking powder and a pinch of salt.
Gradually add dry ingredients to the wet ones to make the batter. If the batter gets too thick, add a bit more of the cooking cream.
Grease the pan and pour the batter in. Add the fruit and let or help it sink unevenly through the batter.
Bake for 30minutes or until nice and golden.
While still hot, brush with slightly warmed apricot jam and sprinkle with coconut protein powder.
