Chocolate Chunk Nut Butter Blondies (with Teff Flour)

chocolate chunk nut butter blondies with teff flour

Are you enamored with teff flour yet? I am! Teff flour is my new baking darling. Making cookies? Teff flour. Making brownies? Teff flour. Making snack bars? Heck, yes, teff flour!

Even the Globe and Mail is publishing full page articles extolling the virtues of teff, and when the Globe and Mail gets on board, you know teff is making it mainstream. According to the Globe, teff is great for iron, protein, and fibre. Particularly of note, teff’s fibre comprises a lot of resistant starch, a particular kind of starch that resists digestion in your small intestine. This starch makes it into your large intestine and is turned, by the bacteria there, into good stuff for your body (basically it feeds the bacteria and they turn it into short-chain fatty acids). All very positive.

Teff has been called the endurance grain, the stamina grain, the energy grain, and more. Or maybe those are names I’ve made up. Either way, consensus is that teff should be in your diet prontissimo.

chocolate chunk nut butter blondies with teff flour

So let’s talk blondie bars. Also, don’t get too excited, but I’m going to be trying teff BROWNIES soon. Yes and yes.

But back to the blondies. These are another very easy intro recipe for teff. Easy to make gluten-free, simple ingredients, and really pretty forgiving. You can’t go wrong with nut butter and chocolate chunks in anything. You can’t teff this up.

The original recipe is from Vegan Richa; I just upped the teff factor. I took them to the office for a farewell party and my sister called them “the best bars ever”. They would make an awesome lunch snack (we are in the back to school zone) or a tasty and healthy-ish option for a work snack shindig.

Enjoy! Also I promise I’ll stop with the teff play on words very soon. I’ve pretty much run out of ideas anyways.

chocolate chunk nut butter blondies with teff flour

Chocolate Chunk Nut Butter Blondies (with Teff Flour)

  • Author: Original recipe from Vegan Richa; tweaks by Backyard Owl
  • Recipe Notes: vegan, gluten-free, oil-free

Ingredients:

  • 1/4 cup + 2 tablepoons non-dairy milk
  • 2 tablespoons maple syrup
  • 1/2 cup organic cane sugar
  • 1 tablepoon flax seed meal or ground chia
  • 2 teaspoons vanilla
  • 3/4 cup almond butter or peanut butter or other smooth nut butter (I used a mix of almond and peanut)
  • 1/2 cup teff flour
  • 1/4 cup  + 2 tablespoons coconut flour (or more teff, if you don’t have coconut flour)
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 2/3 cup gluten-free/dairy-free chocolate chunks

Instructions:

  1. Preheat oven to 350F.
  2. In a large bowl, whisk together milk, flax/chia, maple syrup, sugar, and vanilla until smooth.
  3. Stir in nut butter until completely combined.
  4. In a separate bowl medium-sized bowl, whisk together teff and coconut flours, cornstarch, salt, baking soda, and cinnamon.
  5. Add dry ingredients to wet and mix until well-combined (without, you know, stirring the thing to oblivion).
  6. Spread batter into a (very lightly) greased 8×8 pan and bake for 18-25 minutes, depending on your oven’s hotness. They should pull away from the edges of the pan just slightly and look dry on top.

© Backyard Owl


Chickpea Blondies with Peanut Butter and Dark Chocolate (v, gf)

chickpea blondes with peanut butter and dark chocolate

As someone who has greatly extolled the virtues and deliciousness of the black bean brownie, I’m sorry to report that I had to read it in a magazine before making the connection that if black beans made brownies, chickpeas could make blondies.

Once that lightbulb went on, I felt rather foolish for not having thought of it before. The world of baking with beans, strange as it sounds, is actually really full of options – when I saw the recipe for Peanutty Blondie Bars in Alive Magazine, I knew I had to make them.

The blondies are vegan, gluten-free, totally free of flour, contain dark chocolate, and are naturally-sweetened. Check, check, and check. And check and check. I mean, what more can you ask for in a snack recipe?

chickpea blondies with peanut butter and dark chocolate

I’ve chosen to make my blondies in a muffin tin because I think it makes for a neater dessert in the end, and it makes the blondies look like cute, short cupcakes, and quite frankly, everybody loves things shaped like cupcakes. Having also made the recipe as squares, I found they held together better when made in the muffin tin, which is kind of important if you want to pack these in a kid’s lunch or for that matter, in your own lunch.

So there you have it – tender, moist, tasty, and packed with peanut butter, dark chocolate, and shredded coconut. And made of chickpeas.

Enjoy while mumbling to yourself, ‘I can’t believe these are made of beans.’ Feed them to your friends and watch them do the same. All hail the garbanzo.

chickpea blondies with peanut butter and dark chocolate

Chickpea Blondies with Peanut Butter and Dark Chocolate

  • Author: Alive Magazine (view original recipe for Peanutty Blondie Bars here)
  • Recipe Notes: vegan, gluten-free, naturally-sweetened, high in fibre, high in protein
  • Yield: 12 blondies

Ingredients:

  • 1 1/2 cups (cooked) chickpeas
  • 1/2 cup natural peanut butter
  • 1/3 cup maple syrup
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 tablespoon vanilla
  • 1/2 cup vegan dark chocolate chips
  • 1/4 cup unsweetened, shredded coconut

Instructions:

  1. Preheat oven to 350F.
  2. Whirl chickpeas, maple syrup, and vanilla in a food processor until very smooth.
  3. Scoop into a large bowl, and stir in peanut butter, baking powder, baking soda, and sea salt.
  4. When well-mixed, stir in chocolate chips.
  5. Divide batter between 12 muffin cups (ungreased, unless your muffin tin is a known ‘sticking’ offender).
  6. Sprinkle with shredded coconut.
  7. Bake for 20 to 25 minutes, or until blondies are firm and coconut is lightly browned.
  8. Let cool, then remove from muffin tins and store in an airtight container, either in the fridge or freezer.

© 2014 Backyard Owl