September 23, 2015
This is a Must-Try Protein-Packed Gluten-Free Dessert
Everyone loves a good dessert to fulfill their inevitable sweet tooth, but sometimes just one bite or one helping isn't enough and you end up binging on sugar and an excess amount of calories.
So when push comes to shove, the best way to incorporate dessert is to make it as guilt-free as possible. Make it from scratch, with love, with only the best ingredients and you may find yourself consuming only what you told yourself to savour for the rest of the week.
And remember, it doesn't have to be complicated to be good, or healthy! Try this incredibly delicious recipe out from Jessica Schlangen of the blog, Gluten Free jess.
Flourless Peanut Butter Chocolate Chip Zucchini Blondies {Gluten Free + Vegan Option}
Prep time
10 mins
Flourless Peanut Butter Chocolate Chip Zucchini Blondies {Gluten Free + Vegan Option}
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
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Serves
9 bars
Ingredients
- 1 can garbanzo beans, drained and rinsed
- 1 cup shredded zucchini, excess moisture squeezed out
- ½ tsp baking soda
- ½ tsp cinnamon
- ⅛ tsp salt
- 1 tsp vanilla extract
- ¼ cup pure maple syrup
- ½ cup gluten free rolled oats
- ½ cup PB2 powdered peanut butter
- ½ cup + 2 tbsp mini semi-sweet chocolate chips
Directions
- Preheat the oven to 350 degrees.
- Drain and rinse the can of garbanzo beans and add the bowl to the food processor.
- Grate zucchini, squeeze out excess moisture and add to the food processor.
- Add the baking soda, cinnamon, salt, vanilla, maple syrup, oats, and peanut butter powder to the food processor.
- Process the mixture for about 2 minutes until it is smooth.
- Pulse in ¼ cup of chocolate chips.
- Line an 8x8 square baking dish with parchment and spray with cooking spray.
- Spread the batter into the pan and sprinkle on the remaining chocolate chips.
- Bake for 20 minutes.
- Let cool and then use the parchment paper to carefully remove the blondies from the pan.
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