Flourless chocolate brownies

*** Dairy free, Soya free, Egg free and Gluten free ***

Ingredients

1 can of chickpeas (400g) in liquid

125g/half cup of peanut butter/any nut butter

4 tbsp maple syrup

2 tbsp flavourless oil

1 tsp baking powder

Half tsp baking soda

1 tbsp cocoa powder

Pinch of salt

100g/half cup chocolate chips

Method

Preheat oven to 180C/355F. Line a 8 inch square tin.
Put chickpeas with aquafad in food processor and blend until smooth
Add all other ingredients, except the chocolate, in the food processor and put on at medium/high until fully mixed.
Fold in half the chocolate.
Spread mix in tin.
Sprinkle remaining chocolate across top of mixture.
Bake for 25/30 minutes. It should be soft but golden brown on top.
Leave in tin to cool down.
Cut in squares – should make about 9 blondies.

Alternative

Flourless blondies

*** Dairy free, Soya free, Egg free and Gluten free ***

Ingredients

1 can of chickpeas (400g)

125g/half cup of peanut butter/any nut butter

3 tbsp maple syrup

2 tbsp flavourless oil

1 tsp baking powder

Half tsp baking soda

Pinch of salt

100g/half cup chocolate chips

Method

Preheat oven to 180C/355F. Line a 8 inch square tin.
Drain the chickpeas. Set aquafad aside for use in other recipes.
Put chickpeas and all ingredients, except chocolate, in food processor and put on at medium/high for 10 minutes. (Mixture will be thick and sticky)
Fold in half the chocolate.
Spread mix in tin.
Sprinkle remaining chocolate across top of mixture.
Bake for 20/25 minutes. It should be soft but golden brown on top.
Leave in tin to cool down.
Cut in squares – should make about 9 blondies.

Alternative

Aquafaba – liquid from the tinned chickpeas

The aquafaba can be used as an egg replacement. It makes really good meringues.

*** Vegan meringues ***

Ingredients

Aquafaba from one can of chickpeas (200ml)
150g/1&half cups of icing sugar (powdered sugar) – sieved
1 tsp of cider vinegar
1 tsp vanilla extract

Method

Whisk the aquafaba, sugar, vanilla and apple cider vinegar at a high speed for at least 10 minutes. It requires an electric mixer.
The bowl must have no grease, wipe with some cider vinegar. Wipe the baking tray apple cider vinegar. Any grease will cause them to collapse.
Bake in over at 120C/245F for 1 hour 15 minutes (if you prefer them browned leave for longer). Leave in oven for at least another 30 minutes once you turn of the oven, better still leave until oven is fully cooled down.

They taste and look like egg meringues.