Savoury Blondies
Savoury blondies offer a delightful twist to the classic sweet treat. While traditional blondies are known for their rich and gooey texture, these savoury variations bring a whole new level of flavour and creativity to the table. If you are looking for a high-protein snack that is filling and suits all family members - this is the snack for you! Loaded with chickpeas, eggs, cheese and pumpkin, it’s packed with fibre, calcium, vitamin A and healthy fats. Perfect for the lunchbox or a quick and easy after-school or sports snack. It can also be served as a main meal, and leftovers enjoyed the next day.
Savoury Blondies
DIETARY: VEG, DF, GF, NF
ALLERGENS: Wheat, Eggs
AGE GROUP: 8 months+
SERVES: 12
PREP: 10 mins
COOK: 20-25 mins
EQUIPMENT: High-speed food processor
INGREDIENTS:
400g canned chickpeas, rinsed and drained
3 eggs
¼ cup (60ml) extra virgin olive oil
½ cup (40g) grated cheese
1 ½ tbsp (15g) coconut flour
1 tsp (4g) baking powder
Pinch of sea salt
Pinch of pepper
1 cup (250g) leftover roast vegetables of choice (we used pumpkin and broccoli)
Topping:
¼ cup (20g) grated cheese
¼ cup (35g) feta cheese, crumbled
METHOD:
Preheat oven to 180°C and line a 20cm square cake tin with baking paper.
Place chickpeas, eggs and oil into a high-speed food processor and process until smooth, scraping down the sides once or twice to help blend evenly.
Add cheese, coconut flour, baking powder, salt and pepper and process until well combined.
Add roast vegetables and pulse to combine.
Sprinkle with extra grated cheese and feta and bake in the oven for 20-25 mins.
Allow to cool before cutting into squares
STORING LEFTOVERS:
Store in an airtight container in the fridge for up to 4 days or freeze for up to 4 months.
TIPS:
Prep tips:
If the mixture is too sticky, place it into the fridge for 20 mins before pressing into the baking tray.Allergies:
For a gluten-free version: Swap wholemeal spelt flour with buckwheat flour or a gluten-free flour of choice and rolled oats with quinoa flakes.
Easy ingredient swaps:
Swap chickpeas for cannellini or navy beans.For fussy eaters:
Make sure the beans and vegetables are processed very smoothly.