These cheesy savoury blondies are golden, fluffy and packed with flavour. Perfect for lunchboxes, picnics or an easy snack.
I developed this recipe after the success of my sweet nourishing blondies; proof that chickpeas are one of the most versatile pantry staples. They’re affordable and an excellent source of plant-based protein and fibre.
This savoury version is packed with grated veggies and makes a nourishing, fuss-free option for breakfast, as a lunch-box snack, or turn it into a main with steamed veggies and a homemade dip, like hummus, mashed avo or natural yoghurt.
I often bake it in batches and freeze portions for those days when time is tight, but you still want something wholesome on the table. It’ll be ready when you are.
Prep: 10 minutes (+ cooling time)
Cook: 25 minutes
Makes: 12
Suitable for: 8+ months old and up
Ingredients
- 400 g can chickpeas, rinsed and drained
- 3 pasture-raised or organic eggs
- ¼ cup (60 ml) extra virgin olive oil
- ½ cup (50 g) grated low-salt cheese, plus extra ⅓ cup (35 g)
- 1½ tablespoons coconut flour
- 1 teaspoon baking powder
- 1 cup (250 g) leftover roast vegetables of choice (such as pumpkin, sweet potato, carrot, cauliflower and broccoli)
Method
- Preheat the oven to 180°C and line the base and sides of a 20-cm square cake tin with baking paper.
- Place the chickpeas, eggs and oil in a food processor and process until smooth, scraping down the side once or twice to help blend evenly. Add the cheese, flour and baking powder and process until well combined. Add the roast vegetables and pulse to combine.
- Transfer the mixture to the prepared tin and sprinkle with extra cheese. Bake for 20–25 minutes.
- Allow to cool before cutting into squares. Cut the blondies into soft, finger-sized pieces or mash them for easier handling.
- Store any leftovers in an airtight container in the fridge for up to three days or freeze for up to three months.
Make it:
Dairy free: Swap cheese for nutritional yeast flakes, coconut cream or silken tofu.
Pantry friendly: Swap chickpeas for cannellini or navy beans; swap coconut flour for flour of choice.
Fussy-eater proof: Make sure beans and vegetables are processed very smoothly.
Family friendly (for kids aged 2+): Top with crumbled feta instead of grated cheese; serve as a snack or side dish with Tzatziki dip and steamed veggies.
Other recipes you may be interested in:
Images and text from Unfussy Eaters Club by Mandy Sacher, photography by Cath Muscat. Murdoch Books RRP $45.00.
