Gingerblondies

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.

Ingredients:

  • 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:

  1. preheat oven to 350
  2. pulse dates for a minute or so in food processor
  3. add chickpeas and blend (a minute or two)
  4. add liquid ingredients through feed tube
  5. add powder ingredients
  6. 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?

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One thought on “Gingerblondies

  1. Pingback: Gingerblondie Pie | Cravings Gone Clean

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