Скачать с ютуб Peanut butter BLONDIES WITH CHOCOLATE CHIPS - vegan - The Food Medic - Hazel Wallace в хорошем качестве

Peanut butter BLONDIES WITH CHOCOLATE CHIPS - vegan - The Food Medic - Hazel Wallace

This is a lovely recipe from our friend Hazel Wallace AKA The Food Medic on social media, she has 2 cookbooks and many great recipes online. Check her out and hope you enjoy! Peanut butter blondie with choc chips 1 tbsp coconut oil, plus extra to grease 1 x 400g tin of chickpeas, drained and rinsed 125g smooth peanut butter 4 tbsp milk or water 2 tsp vanilla extract 90ml maple syrup or honey ½ tsp salt ½ tsp baking powder ¼ tsp bicarbonate of soda 60g dark chocolate, chopped 1 tbsp cocoa powder Preheat the oven to 200ºC/400ºF/gas mark 6. Grease a shallow 15cm square or round baking tin. Place the chickpeas in a blender or food processor and add the peanut butter, milk, vanilla, maple syrup, salt, baking powder and bicarbonate of soda. Blitz until smooth. Stir in the chocolate, then tip the batter into the prepared tin. Melt the tablespoon of coconut oil in a small bowl set over a saucepan of simmering water. Stir in the cocoa powder, then drizzle half the chocolate sauce over the batter and swirl it through the mixture with a knife. Bake for 16–18 minutes. Set aside to cool in the tin for 15 minutes, then turn onto a wire rack to cool completely.When ready to serve, cut into squares and drizzle over some more peanut butter and the remaining chocolate sauce. Store the peanut butter and chickpea blondies in an airtight container in the fridge for up to a week. All the best, Dave & Steve.