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Pistachio and apricot blondies GF

  • Author: Alice Pagès
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 9 servings 1x
  • Category: desserts, snack, gluten free

Description

The best vegan, gluten and refined sugar free pistachios and apricot blondies. They are super chewy and gooey, melting in your mouth. If you’re looking for a healthy delicious dessert, this one is for you!


Scale

Ingredients

  • 2 very ripe bananas
  • 1 cup of canned chickpeas, drained 
  • 2 tbsp melted coconut oil
  • 1 tsp vanilla extract
  • 1 cup oat flour
  • 1/2 cup almond meal
  • 2 tbsp coconut sugar
  • 1/2 tsp ground cinnamon 
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup pistachios
  • 2 apricots

Instructions

  1. Preheat the oven to 350°F and line an 8×8 inch baking pan with parchment paper.
  2. Peel the bananas. Rinse and drain the chickpeas. Place the bananas and chickpeas in a mixer or a high speed blender, and mix until very smooth.
  3. Add the melted coconut oil and vanilla extract and mix to combine.
  4. Add the oat flour, coconut sugar, cinnamon, baking powder, baking soda, salt, and mix until perfectly combined. You should obtain a smooth and homogeneous dough.
  5. Fold in the pistachios roughly chopped and then transfer the batter to the baking pan, spreading evenly.
  6. Chop the apricots into small dices and arrange on top of the dough. Gently press down to incorporate.
  7. Bake for 30 minutes until slightly golden on the top. Let completely cool down before cutting into squares : the blondies will continue to dry and firm up.
  8. Store any leftovers in an airtight container on the countertop.


Notes

  1. You can make oat flour by simply grinding rolled oats in a high speed blender. If necessary, make sure you are using certified gluten free oats.
  2. Carefully watch the blondies while baking. If they start to brown on the surface, cover with a piece of aluminum foil and continue cooking.