Somehow, it is October. With the fall comes everything pumpkin, so I thought I would follow suit by making something pumpkin and delicious. This recipe developed from an interesting origin – it started off with my desire for something akin to cookie dough and remembered a video I saw on youtube of a chickpea-based s’mores dip. After pulling out the ingredients and making the dip, I realized I didn’t like the flavour. Making hummus was out of the question since I had added sweetener to it, but I remembered that making brownies and blondies out of beans is really common. I threw in some ingredients, popped the mix in the oven and prayed for a miracle. A lot of the recipe was eye-balled so these quantities are basically an approximation. This recipe can also be used to make mug cakes!
These bars remind me of pumpkin pie filling – it’s not runny but it’s super soft and custard-like. It’s delicious and I don’t forsee them lasting long after you’ve made them. They will appear uncooked but trust me, they are. Give it a bit of time to rest once out of the oven, and will harden up a bit more in the fridge overnight.
Nutrition (per square. recipe yields 12 squares)
– 1 can chickpeas
– 1/2 can white kidney beans
– 1 egg
– Sweetener of choice (sugar, honey, stevia, splenda – I used 1/4 cup of splenda)
– 1/4 cup applesauce
– 1/2 cup pumpkin puree
– 2 tbsp pumpkin pie spice seasoning (you can buy it or mix: cinnamon, nugmeg, clove, white pepper, ginger)
– 2-3 tbsp milk of choice
– 1 tbsp baking powder
– 1/2 tbsp baking soda
– 1/4 cup quinoa flakes (you can also use oats)
– 1 tsp vanilla extract
– 2 tsp lemon juice
– 1 pinch of salt
– 1/4 cup unsweetened coconut flakes
optional: chocolate chips, walnuts, raisins, cranberries, etc
Preheat the oven to 350 F. Open and rinse your beans. Add the chickpeas to a blender or food processor with a bit of milk and process until smooth. Remove, add white kidney beans and the rest of the milk and blend/process. If you have trouble getting the beans to a smooth consistency add more milk or even water. Add the pureed beans to the pureed chickpeas and then add the rest of the ingredients. If you think the batter looks too runny, add more quinoa flakes (1tbsp at a time) and/or baking powder (1 tsp max). Pick a pyrex which will give you the height and size of the bars you like and line it with greased parchment paper (I had the paper going up the sides too). Pour in the batter and put it in the oven (I had mine on the top rack which was closest to the top of the oven so I’m not sure how it would differ if it were in the middle). Bake for about 40 minutes. Do the toothpick test until you feel it is soft to enter and comes out with just a few crumbs on it. Like I said, the batter will appear to be uncooked but it won’t be! Take it out and let it rest for about 5-10 minutes before cutting and eating. These are great for breakfast or even for dessert with a scoop of vanilla coconut bliss.
– omit quinoa flakes and add more coconut for grain-free option (based on your views on quinoa)
– omit egg and add more applesauce for a vegan option
– omit applesauce and add nut butter (1:1 ratio) for a richer, higher calorie option
– Pour batter over pie crust to make a delicious pumpkin pie or into ramekins for personalized pies!