Recently,
I had a foray into gluten-free baking. We had a guest who could not eat gluten,
and I wanted to impress. But I did not want to buy special gluten-free flour. I
had once before made recipe that had chickpeas in it, so I decided to give it a
try. This was the recipe:
No-Flour Blondies
1 can (15oz)
chickpeas, drained and rinsed
½ cup nut
butter
⅓ cup sugar
2 teaspoon
vanilla extract
¼ teaspoon
baking soda
¼ teaspoon
baking powder
⅓ cup chocolate chips
Put all ingredients except chocolate chips in a bowl. Using
an immersion blender, blend until very smooth. Then, fold in the chocolate
chips. Bake at 350 for 20-35 minutes or until skewer inserted does not come out
wet.
Last
time I made them, all came out well. They looked and tasted like blondies. But
this time, I made one small change that made a huge difference. I used Sunbutter
instead of peanut butter. And this is what happened.
What
happened?? According to the Sunbutter website, the chlorophyll in the sunflower
seeds reacts with the baking soda and powder and the green color is a
byproduct. Thankfully, it is perfectly safe to eat green blondies. But then
maybe they should be greenies?