🍋 Chickpea, Coconut & Raspberry Blondies

I’ve said it before and I’ll say it again – I don’t like to “healthify” all my baked goods. If we switch out too much sugar or try to add in too many so-called “healthy” extras, the end result can be… well, a little lacking. Baked goods should taste like baked goods.

That said, for something I’m packing in lunchboxes regularly, I do like it to offer a little in the way of nutrition. I’m not personally here for all the very many alternative sugars (they’re just sugar, by the way). Even if they add extra nutrients, I’d argue that sugar added to a baked good isn’t really where you want to go searching for micronutrients like iron for example anyway. Then there’s the cost – many alternative sugars are prohibitively expensive.

Instead, I focus on capping the sugar (I rarely exceed 1 cup per recipe) and ensuring my recipes deliver on taste and nutrition. Because no kid wants to eat a dry, tasteless baked good – and neither do I.

These chickpea blondies are my current favourite. I’ve been wanting to create a blondie recipe using chickpeas for a while. Legumes are such a powerhouse – rich in fibre, protein, and non-haem iron. And I’m going to say it – I nailed it with this recipe.

✅ Light, fluffy, rich in flavour
✅ Kids won’t taste the chickpeas
✅ Not dense or gluey like some legume-based bakes
✅ Packs beautifully in lunchboxes

Let me know how you go if you give it a try.

🥣 Ingredients

• 1 tin chickpeas (400g), drained and rinsed

• 150g butter, melted and browned
  (Melt in a saucepan over low heat until nutty brown – about 4-5 mins. Watch carefully. Once it starts to foam, it’s nearly done. This step gives a rich, robust flavour.)

• 2 eggs

• 1 cup brown sugar

• 1 cup wholemeal plain flour

• 1 tsp baking powder

• 1 tsp vanilla paste

• 1 cup toasted shredded coconut

• 1 cup frozen crushed raspberry pieces

• Zest of 1 lemon

• 1 cup white chocolate chips

👩🍳 Directions

1. Preheat oven to 180°C. Line and grease a rectangular baking pan (approx. 26 x 18 cm).

2. Toast coconut in a frying pan over low-medium heat, stirring until golden brown. Set aside to cool.

3. Brown the butter as described above and set aside.

4. Blend chickpeas in a food processor until smooth. Add browned butter and blitz again to combine.

5. Transfer to a large mixing bowl. Add eggs, brown sugar, and vanilla paste. Whisk until smooth.

6. Fold in frozen raspberries, toasted coconut, lemon zest, and white chocolate chips.

7. Add flour and baking powder. Mix well until combined.

8. Pour into prepared pan and bake for 30-35 minutes or until the top is golden brown and firm to touch.

9. Cool completely, dust with icing sugar if desired, then slice into squares.

❄️ Storage

Keeps for up to 10 weeks in the freezer in an airtight container.

💡 Dietitian’s note:

• Iron: Mostly non-haem iron from chickpeas and wholemeal flour. Pairing with vitamin C-rich raspberries and lemon zest helps absorption.

• Fibre: Chickpeas, wholemeal flour, and coconut provide gut-loving fibre to help keep kids fuller for longer.