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tinathorn

bars - Double banana blondies

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Rate this recipe 4.4/5 (8 Votes)

Ingredients

  • 1 cup cooked chickpeas
  • 1/4 cup soy yoghurt
  • 1/4 cup soy milk
  • 1/3 cup coconut butter
  • 1 cup GF flour (I used 1/3 cup each of almond meal, buckwheat flour, tapioca flour)
  • 1 banana mashed
  • 1/3 cup agave plus 1/2 tsp stevia
  • 2 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • A pinch salt
  • 1 tsp cinnamon
  • 1/3 cup dark chocolate chips
  • 1 banana cut into chunks- for the top

Details

Adapted from includingcake.com

Preparation

Step 1

Blend wet ingredients in food processor until very smooth. Pour into a bowl, add dry ingredients (except choc chips and banana chunks) and stir together until well mixed. Fold in chocolate chips.
Spoon mixture into a parchment lined 8x8 baking tin and smooth top. Press the banana chunks lightly into the surface. Bake in oven at 180C for approx. 15 mins. Check with a toothpick and remove when just cooked. Allow to cool fully before slicing into squares.

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