Chickpea Brownies are a delicious alternative to traditional brownies. In this article we will show you a recipe that is gluten-free, vegan and high in protein and does not require flour.

These chickpea brownies are particularly juicy and full-bodied. At the same time, you stay full longer because they are rich in protein and fiber thanks to the chickpeas. They are very easy to make and taste good with afternoon coffee or as a snack in between. In addition to an oven and a baking pan, you will also need a blender.

We recommend that you buy the ingredients in organic quality. This is how you avoid chemical-synthetic pesticides. We can particularly recommend the organic seals from Demeter, Bioland and Naturland, as they follow stricter criteria than the EU organic seal. In addition, it makes sense, especially with cocoa powder, to pay attention to the Fairtrade seal. This is how you support better working conditions and fairer trade.

A recipe for chickpea brownies – without flour

Ingredients:

450 g canned or jarred chickpeas
5 tbsp rolled oats
3 tablespoons cocoa powder
1 teaspoon Baking powder
2 tbsp almond butter
1 tablespoon coconut oil
3 ELA horn syrup or raw cane sugar
150 ml plant drink
1 pinch(s) of salt
1 pinch(s) of cinnamon

Directions:

Wash the chickpeas in a colander under running water and drain well. You can also use your own cooked chickpeas.
Place the chickpeas in a blender with all other ingredients. Make sure that the coconut oil has a liquid to creamy-soft consistency and is not too hard. Reheat briefly on the stovetop, in the microwave, or in the oven if necessary. Mix everything until a homogeneous mass is formed.
Pour the batter into a medium-sized, shallow baking dish. You can also use a casserole dish.
Heat the oven to 180 degrees Celsius and let the chickpea brownies bake for 35 to 40 minutes.
Remove the chickpea brownies from the oven and let them cool before slicing.