top of page

& Blondies


  • 1 tin chickpeas, rinsed and drained

  • 1/2 cup watermelon seed butter of your choice – cinnamon spiced or salted caramel for blondies, or choc cacao for brownies

  • 1/4 cup oats or quinoa flakes (gluten free option)

  • 1/3 cup honey or maple syrup (vegan option)

  • 1 teaspoon vanilla

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1/2 teaspoon salt

For Brownies

  • 2 teaspoons of cocoa

  • 1/2 cup choc chips (optional)



  1. Preheat oven to 180°C and line an 8x8 inch pan with baking paper.

  2. Rinse chickpeas in a strainer under cold water and pat dry with paper towel.

  3. Put chickpeas in blender, along with all the other ingredients (except chocolate chips for brownies).

  4. Blend on low, stirring occasionally, and then slowly increasing speed until batter is smooth.

  5. Add chocolate chips if desired and fold through gently.

  6. Pour and spread batter into the pan and bake for 20–25 minutes until a skewer or knife comes out clean.

  7. Cool in pan for 20 minutes on wire rack and then cut into squares. Makes 16.

  8. Store covered in the fridge for up to 3-5 days – if they last!
bottom of page