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Carob Chip Peanut Butter Blondies
Adapted from Monique of Ambitious Kitchen
makes 12-16 depending on how large you cut them
1/2 cup uncooked red lentil
1/2 cup peanut butter or other nut butter (I usually will have some peanut butter/nut butter pre-made on hand or I will whip up a batch real quick before starting this recipe)
1/3 cup maple syrup
1 Tbs vanilla extract
1 cup oat flour (if wanting a gluten-free recipe, be sure your oat flour is gluten-free)
1/2 tsp baking soda
1/4 tsp sea salt
1/3 cup carob chips + more (vegan)
1. Cook the lentils covered in 1 cup of water for 15 minutes (or until water is all soaked up). When finished, cool for a few minutes and then place in a food processor or blender and blend until you have a nice smooth puree.
2. Preheat your oven to 350.
3. In a large bowl, whisk together the peanut butter, maple syrup, and vanilla. Add in the lentil puree and whisk until thoroughly combined. Add the oat flour and mix well. Fold in the carob chips, and then pour the batter into a lightly oiled baking dish (8×8 or 9×9 works well). Spread the batter with a spatula. Generously sprinkle some more carob chips over top the batter and place in the oven. Bake for 22 minutes.
4. Remove and cool on a cooling rack. Once the blondies are cooled, cut them into 12-16 squares. Eat as many as you’d like before your husband (A.K.A. Colin) comes home and steals them all (yes, STEALS!).
*Note: These freeze incredibly well. I wrapped each individual blondie (well, what was left) in plastic wrap and placed them in the freezer for future blondie cravings.