RECIPE BOOK: Snickerdoodle Blondies

Today's recipe comes from a client at the gym.  After talking about one of my attempts at the Black Bean Brownie which as of this post is still in the development stages, she offered a recipe for Blondies that she had been tweaking.  I took and made one small tweak and personally LOVE it! 

If you know Snickerdoodles, then you know that it has to be based on Cinnamon.  I'm also betting that there's an easy Snickerdoodle cookie recipe not far off from this. 

Enjoy!!

INGREDIENTS

1/2 cup pumpkin, pureed

1/2 cup creamy peanut butter

3 tbsp honey

2 eggs

1/4 tsp salt

1/2 tsp baking powder

1 1/2 (one 15oz. can) cup chick peas (garbonzo beans)

1 tsp vanilla extract

1 1/2 tbsp cinnamon

INSTRUCTIONS

- Preheat oven to 350 F

- Place all Blondie ingredients in the food processor and blend until smooth

- Spray an 8x8 baking dish with a healthy, non stick oil

- Spread blondie batter evenly in dish

- Place in oven and bake for 40 minutes or until an inserted toothpick comes out clean. 

- Remove from oven and let sit for 10 minutes

- Storage tip – Place brownies in a sealed-tight container and store in the refrigerator.  However, the best taste is at room temp, so let them warm back up prior to serving.

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Questions
1.  Don't lie.  Who knew what a Snickerdoodle was without clicking on the link?
I had to look it up!

2.  What's your preference - Brownies or Blondies?


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