These bars are free of cholesterol and gluten, with an extra boost of protein from the chickpeas.
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- Yields:
- 16 serving(s)
- Total Time:
- 40 mins
- Cal/Serv:
- 140
Ingredients
- 1
15-oz can low-sodium chickpeas, rinsed
- 2 tbsp.
honey
- 2 tsp.
pure vanilla extract
- 1/2 c.
creamy peanut butter
- 2/3 c.
old-fashioned rolled oats
- 1/2 c.
roasted unsalted peanuts
- 1 tsp.
baking powder
- 1/4 tsp.
baking soda
- 1/2 tsp.
kosher salt
- 1/3 c.
strawberry jam
Directions
- Step 1Heat oven to 350°F. Line an 8-in. square baking pan with parchment, leaving an overhang on two sides.
- Step 2In a food processor, pulse chickpeas, honey, and vanilla until smooth. Add peanut butter and pulse to incorporate, scraping sides as necessary.
- Step 3 In a small bowl, mix together oats, peanuts, baking powder, baking soda, and salt. Add to food processor and pulse a few times until combined but chunky. Transfer 1 cup dough to a bowl and set aside.
- Step 4Press remaining dough evenly into prepared pan. Gently spread jam on top, then crumble reserved dough over jam. Bake until edges just pull away from pan and top is set and light golden brown, 25 to 30 minutes.
- Step 5Let cool at least 15 minutes in the pan; then, using overhangs, transfer to a rack and let cool completely. To serve, cut into 16 squares.
PER BAR: 140 calories, 7 g fat (1 g saturated), 5 g protein, 170 mg sodium, 16 g carbohydrate, 2 g fiber
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