You won’t believe what these are made of! I feel like I am really starting to rock the science of substitutions (watch out for a post on just that topic next week).
These are so moist that I wasn’t sure what to call them. First they were blondies, but then they are darker/warmer in colour…there is a lot of cinnamon in them. They taste as rich as brownies, but are more moist. They are like a combo of pecan pie and brownies…without the nuts? ALSO, of course, they are healthy, and contain a decent amount of protein and fiber! So everybody wins. I am open to better name ideas. But please, don’t make fun of gingers. Trust me, if these are gingers, they are delicious.
- 1 cup pitted dates
- 2 cups chickpeas
- 1/2 cup egg whites
- 1/2 fat free cottage cheese
- 1.5 tbsp cinnamon (or to taste…I like a lot of cinnamon)
- 1/2 tbsp nutmeg
- 1/2 tbsp ginger
- 1 tbsp baking powder
In the food processor:
- preheat oven to 350
- pulse dates for a minute or so in food processor
- add chickpeas and blend (a minute or two)
- add liquid ingredients through feed tube
- add powder ingredients
- pour into 9′ X 13′ baking pan (I lined mine with parchment paper)
I baked it for 30 minutes, literally because I really wanted to try this recipe idea, and I had to run out the door. They are very moist. If you prefer a crunchier bottom/outside, you could definitely leave them in longer. Either way, very yummy! (all of this is safe to eat at any amount of being cooked, anyhow)!
What’s your favorite dessert?