For the cookie monster and me, our weekend rituals include sleeping in (hoping that mr. pup doesn't wake us up) and eating breakfast while watching our newest TV obsession (this week it's Peaky Blinders). As he sautéed onions for an oversized omelette, cookie monster remarked about his secret to the tasty recipe. It's about incorporating the Jewish trinity, he said.
Of course, I'm familiar with the Holy Trinity within New Orleans cuisine: onions, celery, and bell peppers. And the French mirepoix of onions, celery, and carrots. But what's this Jewish trinity!?
"It's margarine, schmaltz, and k'vetching," he stated matter of factly. I couldn't agree more.
But now you might be wondering how this rant in any way connects to these crazy blondies I baked. Well, I grew up in a traditional Jewish home where matzah ball soup was a Friday night staple and brisket a necessity on the High Holidays. Of course, all our desserts were packed with Margarine so as to comply with the dietary restriction of keeping meat and dairy separate.
But here I am as a good Jewish yenta nixing the margarine and schmaltz. While I love and appreciate all the good Jewish foods and customs, I can't help but to get creative in the kitchen and bake delicious treats that are also good for you.
So I made more desserts filled with chickpeas even while cookie monster pleaded for deli roll. At least k'vetching made it into the recipe.
Servings: 12-15 blondies
- 1/2 cup coconut sugar
- 2 tablespoons maple syrup
- 1 can of chickpeas
- Liquid of 1 can of chickpeas
- 2 tablespoons of coconut oil
- 1 teaspoon vanilla
- 1/2 teaspoon ground cinnamon
- 1/2 tablespoon ground flaxseed
- 1/2 teaspoon instant espresso
- 1 cup GF flour blend mix (I used Bob's Red Mill)
- 1/2 cup coconut flour, sifted
- 1/2 teaspoon baking powder
- 1/2 mini white chocolate chips (vegan if needed)
- 1/2 cup chopped macadamia nuts
- Preheat your oven to 350 degrees.
- Add the coconut sugar, chickpea, chickpea liquid, vanilla, coconut oil, and maple syrup to a food processor. Blend until combined.
- In another bowl mix the flours, cinnamon, flaxseed, espresso, and baking powder.
- Add the dry flours in batches to the food processor. Blend until combined.
- Next, mix in the chocolate chips and macadamia nuts.
- Pour the batter into a greased 8 x 11 pan.
- Bake for 40 minutes. Let the blondies completely cool in the pan.
- Cut and enjoy!