Saturday, July 23, 2011

Worth the Blistering Heat.

There are times that I really just dont think things through. My mind focuses in on one thing, and all else is lost.

Its nearly 100 degrees today. Im sitting in my room browsing through food recipes, nearly suffocating with this humid, sticky, and hot air. Yet after seeing the Chocolate Chip Blondies on CCK's page, I not only forget the heat- but I TURN THE OVEN ON to make them for myself.

When my mom walked in the door she almost lost her head. Apparently 100 degree weather and baking is not recommended and our poor window air conditioner was not impressed either.

BUT despite my lapse in judgement, the Blondies (with a few tweaks here and there) turned out better than expected and I guarantee once my mom gets a taste, it will be impossible to be anything but lost in deliciousness.

Chocolate Chip Blondies
adapted from CCK's recipe

  • 1 1/2c. chickpeas (cooked or canned, drained and rinsed)
  • 3/4t baking powder
  • 1/8t baking soda
  • 1/8t salt
  • 1/4c. maple syrup
  • 1T honey, brown rice syrup, or agave
  • 1" of a banana
  • 1/3c. shredded unsweetened coconut
  • 1t vanilla extract
  • 2T ground flax
  • 2T peanut flour
  • 2T peanut butter
  • 1/3c. chocolate chips
Preheat oven to 350 degrees. Blend all ingredients (except chips) until very smooth. Mix in chips, and scoop into 12 muffin cup liners (I sprayed mine with coconut cooking spray first). Bake for 25 minutes, until the tops are golden brown.

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