That’s right, you heard me: I eat garbanzos with bananas. Are you sufficiently grossed out or are you brave enough to give it a chance? I didn’t create this recipe (that crown goes to Katie), but it’s such a miracle that I can’t help but share it with all of you.
I am currently going through a dangerous phase of my life, in which all I think about is making dessert…and then eating it. But Katie, God bless her, has come to my rescue. Her blog is devoted to healthy desserts and I’ve already made several of her recipes, including the one below, which reminds me of Chili’s 1,600-calorie Chocolate Chip Paradise Pie given a serious health makeover. It does have some brown sugar, but you’ve gotta sweeten it somehow – it’s dessert, after all! I subbed in some stevia, but I have read that too much stevia can result in a bad flavor, so I didn’t use much. Next time I think I’ll try equal parts brown sugar, agave, and stevia.
I substituted only a few ingredients. The original recipe can be found here.
- 1 can garbanzo beans, drained and rinsed
- 3/4 tsp baking powder
- 1/8 tsp baking soda
- 1/8 tsp salt
- 1/2 cup brown sugar
- 1/2 t stevia
- 1 1/2 tsp vanilla
- 1/4 cup ground flax
- 2 T canola oil
- 2 T applesauce
- 1/2 cup chocolate chips (I used grain-sweetened – very healthy!)
Preheat oven to 350 degrees. Blend all ingredients (except chips) until very smooth. Mix in chips, and scoop into a greased 8 x 8 pan. Bake for about 40 minutes.
That’s all there is to it – simple, right? Easy and quick. Blend the ingredients and let it bake while you make dinner, and you’ll have a warm treat ready after you’re done eating.
Remember the banana soft serve I was raving about? If y’all forgot, you simply throw a frozen banana in the blender and it turns into ice cream goodness. I top my warm beany blondie with a scoop of that banana bliss, chopped almonds, and shredded coconut (obviously). Perfection!