Yep, today’s my birthday. And it’s the first one that I am celebrating alone … teary face. Normally I get myself home, or am around family, but not this one. I’m moving next week so I even have to go to work because I don’t want to use up my leave. I never work on my birthday, and I don’t believe anyone should have to. So I guess I’m not technically alone, since I got my coworkers to hang with. So since I’m alone, I wasn’t going to go a birthday without a dessert – just not right in anyone’s world. So how to make a dessert that fits into your diet? Don’t use sugar and get creative! Here are my vegan, gluten-free, and sugar-free Happy Birthday Chickpea Pumpkin Blondies – Elimination Diet Recipe.
So I am being brave by being alone for my birthday. This is really the first one that I have ever spent alone, so I decided to drown my sorrows in dessert. But not just any dessert. An Elimination Diet Dessert. Yes, I am still on the elimination diet and still deciding what I want to add back in, but since this diet is working for me – and my move is coming up – I figure that for now I will stick with it. These blondies are … wait for it … Chickpea Blondies! I have not cooked a sweet bean dessert yet, and decided I would give this odd-ball dessert a try. Now – if you decide to try this or any chickpea brownie or blondie then be warned. They do not turn out with a consistency as a normal floury dessert. These little nuggets of pumpkin goodness taste just like pumpkin pie and have that same pie like consistency but just a little thicker. And they can be cut into small squares and eaten, so that’s a win. It doesn’t matter if they turned out perfect or not – they taste like pumpkin pie! And a whole heck of a lot healthier! Because they are vegan, gluten-free, sugar-free and full of protein and fiber. Still calorific so don’t just go at ’em with a fork.
Start by draining and rinsing they chickpeas then set aside. If using whole dates, be sure to soak in hot water and take out the pits. In a small food processor dump in the dates and two tablespoons maple syrup and process. Stop and scrape sides and add water a couple times until you get a thick sauce. Dump all ingredients except milk in a large food processor and turn on; drizzle in milk through top spout. Stop once and scrape sides. Line a baking dish with parchment paper and spread a little oil over – I ran out of parchment paper and as you can see in the pic below, the middle stuck to the baking dish even though I spread oil over it. Dump in the puree and bake at 425 degrees for 30-40 minutes. I baked mine for 30 minutes, but it could have gone for 10 more minutes. It will be squishy when you take it out. Let cool in dish then take out and place on cooling rack until completely cool. Slice into small squares and enjoy!
1 Can Chickpeas, drained and rinsed
1 C Libby’s Pure Pumpkin
2 Tsp Cinnamon
1/2 Tsp Allspice
1/2 C Oats
1/3 C Maple Grove Farms 100% Pure Maple Syrup
1/3 C So Delicious Unsweetened Almond Plus Milk
15 Mariani Dates
2 Tbsp Maple Grove Farms 100% Pure Maple Syrup
2. Tbsp Water
1. Set oven to 425 degrees.
2. In a small food processor add dates and two tablespoons syrup and start processing. Stop and scrape side and add water until thick sauce consistency.
3. Drain and rinse chickpeas then add all ingredients except milk to food processor and start processing. Drizzle in milk and process until smooth. Stop to scrape sides a few times.
4. Line baking dish with parchment paper and spread a little oil over.
5. Dump in puree and smooth out.
6. Bake 30-40 minutes.
7. Take out and let cool in dish then take out and let sit on cooling rack.
8. Slice into small squares and enjoy!