Posts Tagged by Dates

Date, Walnut and Cinnamon Spiced Blondies

(Soy, sugar and gluten free)

Serves a lot of people (depending on how many you scarf straight out the oven)

• 1.5 cups chickpeas (drained and rinsed if you’re using canned)
• 1/2 cup of date paste (7 medjool dates blended with 1-2 tsp of water till smooth)
• 1 level tsp of baking powder
• 1/8 tsp baking soda
• 2 tsp cinnamon
• a pinch of salt
• A pinch of nutmeg and cloves (optional)
• 2 tsp of vanilla essence
• 1/2 cup toasted walnut pieces
• 2 heaping tsp ground flaxseed
• 1/4 cup peanut butter (or other fat source, see below note*)
• 1/3 cup dark chocolate chips
• 2-3 large dates, chopped

* My first round making this I skipped out on PB and used 2 tbsp of coconut oil and a mashed banana instead. This worked fine. The end result was a moist (sorry) and light blondie which was only slightly crumblier than usual. I personally prefer using peanut butter because it gives the blondies a fudge-y richness and helps them adhere to each other when. You could probably use almond, or any other nut butter in place if you’re not a fan of PB.

1. Toast the walnuts for 8-10 minutes in your oven or grill (broiler), but watch carefully as they burn easily. You want them just slightly golden brown.
2. In the meantime whizz all the remaining ingredients together in a food processor, save for the chopped dates. When the mixture is smooth pour in the walnuts and chopped dates then pulse to combine.
3. Spoon the mixture into a well greased/non-stick/foil-lined brownie pan and bake at 220 C for 20-25 minutes or until the top is crumbly and golden brown. I’m generally bad at giving baking times because my oven is spastic and tends to cook things quickly, so use your baker’s intuition here.
4. Cut into squares and allow to cool. Serve to your friends and family and watch them marvel at your witchcraft (or wizardry, I’m not judging boys ).