As I have a limited kitchen in Bangkok (one induction hob) my partner has helped out and made some delicious Brownies! Cheers Phil!
Ingredients
2 cans of chickpeas (500g) drained and rinsed
120ml of plant milk (of your choice)
80g of nut butter (of your choice)
½ a banana
2 tbsp vanilla
150g coconut sugar or brown sugar
90g ground almonds
2 tbsp cocoa powder
2 tbsp flax seeds or chia seeds or basil seeds
1 1/2 tsp baking powder
A pinch of salt
Dairy free chocolate chips (these are optional but I’d add them in as liberally as you wish)
Step 1
Preheat the oven to 180.
Step 2
Put all the wet ingredients into a food processor (chickpeas, plant milk, nut butter, banana and vanilla) and mix it!
Step 3
Add all other ingredients (not the chocolate chips) and blend it again.
Step 4
Line your tray (23x15cm) with grease proof paper or coconut oil and pour in the batter. Sprinkle chocolate chips on now if you want to add them.
Step 5
Bake for 40ish minutes (please check after 30 with a toothpick and then every 5 minutes as ovens differ). The toothpick should almost be clean. Then let the brownies cool completely.
Step 6
Chickpea brownies taste best on the second or third day so you’ll have to be patient.
