Chickpeas are packed with carbohydrates, so when blended, they create creamy soups, luxe dips, and a sturdy base for a gluten-free batter.
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Yields:
1 - 16 serving(s)
Total Time:
40 mins
Ingredients
1
15-oz can low-sodium chickpeas, rinsed
2tbsp.
honey
2tsp.
pure vanilla extract
1/2c.
creamy peanut butter
2/3c.
old-fashioned rolled oats
1/2c.
roasted unsalted peanuts
1tsp.
baking powder
1/4tsp.
baking soda
1/2tsp.
kosher salt
1/3c.
strawberry jam
Directions
Step 1Heat oven to 350°F. Line 8-in. square baking pan with parchment paper, leaving overhang on two sides.
Step 2In food processor, pulse chickpeas, honey, and vanilla until smooth. Add peanut butter and pulse to incorporate, scraping sides as necessary.
Step 3In small bowl, mix together oats, peanuts, baking powder, baking soda, and salt. Add to food processor and pulse a few times until combined but chunky. Transfer 1 cup dough to bowl and set aside.
Step 4Transfer remaining dough to prepared pan and evenly press in. Gently spread jam on top, then crumble reserved dough over jam.
Step 5Bake until edges just pull away from pan and top is set and light golden brown, 25 to 30 min. Let cool at least 15 min. in pan; then, using overhangs, transfer to wire rack and let cool completely. To serve, cut into 16 squares.
Per serving: About 138 cal, 7 g fat (1 g sat), 0 mg chol, 168 mg sodium, 16 g carb, 2 g fiber, 7 g sugar (6 g added sugar), 5 g pro
This article originally appeared in the October/November 2023 issue of Women's Health.
Becca Miller (she/her) has been working in the Good Housekeeping Test Kitchen since 2018, where she researches and writes about tasty recipes, food trends and top cooking tools. She graduated from NYU with a liberal arts degree focusing on creative writing. She makes killer scrambled eggs, enjoys a glass of un-oaked chardonnay and takes pride in her love of reality television.