Blondes have more fun

by Khushboo on May 14, 2011

It’s made up of merely three words but this one phrase can really do my head in: “I don’t know”.  And lucky for me, all of life’s ‘important’ questions remain unanswered:

  • If a pencil is so popular, why is it still it #2?
  • How can you get off a non-stop flight?
  • Why are there 5 syllables in the term ‘monosyllabic’?
  • How can you have a civil war?
  • Do Siamese twins pay for one ticket or two tickets when they go to movies and concerts?
  • Why do they call it 2% milk, if its 2% fat, not milk?
  • Can a guy named Nick have a ‘nick’name?
  • Why do the ABC song, Twinkle Twinkle Little Star, and Baa Baa Black Sheep all have the same tune?
  • Why do people who only eat natural foods drink decaffeinated coffee?
  • Have you ever thought what life would be like if your name was Anonymous? You’d get credit for everything nobody wanted credit for?

Even though I DON’T KNOW the answer to answer to any of these questions, there are 3 things I am sure of:

  1. At least one of the above got you to crack a smile
  2. Rather than healthify a recipe for baked goods, it is better to sometimes stick with good ol’ butter and sugar.
  3. Chickpeas are best eaten in the form of a salad topper or as hummus

Despite my past failed attempt with using beans in a baked good, I had the urge to give it another shot.  With a few changes made to the original recipe, I managed to create whatever the opposite of synergy is called.   Individually I love each of the ingredients, but combined..hmmm it wasn’t exactly what I was going for.  The chickpea flavor was too dominating and the whole thing just tasted too healthy…even for me!  If you have any idea how to improve the following recipe, please be my guest.  Without further adieu, I bring to you Chickpea Blondies:

Chickpea Blondies


  • 420g chickpeas
  • 3 egg-whites
  • 30g oat flour/ground oats
  • 2 TBSP coconut oil, melted
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 75g honey  
  • 2 tbsp peanut butter
  • 1/2 banana
  • 30g ground flax seed
  • Pinch of salt


1. Preheat oven to 180*C

2. Blend chickpeas and eggs in a food processor/blender and grind until mixture reaches a batter consistency.

3. Mix in all other ingredients (beside ground flax) and continue to grind.

4. Transfer mixture into a mixing bowl and stir in ground flax seed.

5. Pour batter into a greased pan and bake for 20-25 minutes or until a toothpick interested into center comes out clean.

And I leave you with a final question: what does one do with a fresh batch of chickpea blondies???

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{ 6 comments… read them below or add one }

Priyanka May 15, 2011 at 3:46 am

this recipe really sounds fun, I am going to try it. I am already on a baking spree these days. 🙂


Khushboo Thadani May 16, 2011 at 5:00 am

Let me know if you have more success with them than I did!


Emma (Sweet Tooth Runner) May 15, 2011 at 7:15 pm

Mmm those chickpea blondies look SO GOOD!! What to do with them?! Eat them all of course! Hehe! 😀


Khushboo Thadani May 16, 2011 at 5:00 am

Haha if only they were yummy! I guess it’s nothing a lot of peanut butter can’t fix ;)!


Parita May 15, 2011 at 7:30 pm

I like the addition of chickpeas to this…will have to take a look and give it a go one of these days. I use black beans in my brownies. It really does work – can’t taste them a bit!


Khushboo Thadani May 16, 2011 at 4:59 am

I don’t know what went wrong- the chickpea flavor was too evident and just tasted weird! I wish I could fed-ex them to you.


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