Blondies

Blondies are blonde brownies with just as much chocolate-y flavour! The joy of these is that you would never guess they contain chickpeas. Chickpeas give a wonderfully creamy texture and make a nutritious, protein and fibre-rich base.

These are super-fast to whip up and hit the chocolate spot without a massive sugar high (and then the inevitable crash).

50 g buckwheat flour

400 g can chickpeas, drained and rinsed

125 g peanut butter

90 ml honey

1 ripe banana

1 egg

1 tsp vanilla extract

1 tsp baking powder

75 g dark chocolate - broken into small chips

Makes 9 squares

Preheat the oven to 180 °C/ fan 160 °C/gas mark 4. Line a 20cm square tin with baking paper.

1. Place all the ingredients except the chocolate chips in a food processor and process until smooth. You may need to stop and scrape the mixture from the sides of the food processor with a spatula a couple of times.

2. Transfer to a bowl, then fold in most of the chocolate chips, reserving a few for decoration, then pour into the prepared tin. Smooth the surface with a knife and sprinkle the reserved chocolate chips on top.

3. Bake for 30 minutes until lightly golden. Leave to cool in the tin – they will firm up as they cool. Cut into 9 squares.

4. Keep in an airtight container in the fridge for up to three days.