Baking was one of my very favourite pastimes growing up. Truthfully, to this day I’m not sure if it was the actual act of baking I loved or the tasting of the goods- especially the batter!! Peanut butter cookies were my absolute favourite to make. Fresh out the oven, my Dad and brother would pop them in their mouths like tic tacs!
Fast forward to today and I still have that very same love for baking. I still have the same sweet tooth, though my fitness goals require me to make smarter choices as to how I satisfy it. This is one of my very favourite go-tos to curb those hankerings for something sinful: the Protein Blondie. It has a chickpea base with natural peanut butter as a binder, so you get that rich, almost-doesn’t-taste-healthy satisfaction. I simply adore peanut butter, and if you try these you’ll see why I love this recipe so much 😉 It is super easy and quick to make; a balance snack to have on the go or pre/post workout. Enjoy! 🙂
1 can chickpeas, rinsed and drained
1 heaping scoop Magnum Quattro Protein in Vanilla Soft Serve flavour
1/3 cup natural creamy peanut butter
1/3 cup sugar-free syrup
1 whole egg
1/2 tsp baking powder
Sea salt, dash (optional)
Splenda/stevia, to taste
1/4 cup semi-sweet chocolate chips/peanut butter chips (optional)
- Preheat your oven to 350 F.
- Place all ingredients (except for chocolate/peanut butter chips) in a blender/food processor. Blend until smooth.
- Pour batter into a sprayed 8 x 8 inch pan and spread evenly. Sprinkle chips on top, if desired.
- Bake 15-20 mins: until edges are golden, and knife comes out clean from the centre. Cut into 16 squares once cooled. These can be enjoyed immediately, though I really enjoy them cold. These are best kept stored in the fridge.
Macronutrients (per square, with chips): 82 calories; 4 g F; 7 g C; 4.8 g P; 1.2 g fibre