Apple Blondies

Ingredients

• 350 g chickpeas (drained weight; jar)
• 1 apple
• 125 g tahini (sesame paste)
• 100 ml maple syrup
• 2 tsp Naturally Good Rise & Shine spice or cinnamon
• 1 pinch sea salt
• 0.5 tsp Weinstein baking powder
• 2 tbsp cacao nibs
• 2 tbsp hemp seeds
• 1 tbsp tahini
• 2–3 tbsp freeze‑dried raspberries

Instructions

1. 1.

   Drain the chickpeas. Preheat the oven to 175 °C (conventional heat). Line a baking pan with parchment paper.

2. 2.

   Wash, core, and slice the apple. Add all ingredients except cacao nibs, apple slices, and topping items into a food processor and blend into a smooth batter. The batter should be creamy yet slightly thick.

3. 3.

   Spread the batter evenly in the pan. Top with apple slices and cacao nibs, pressing them lightly with your fingers.

4. 4.

   Bake the apple blondies for about 30–40 minutes; after 30 minutes perform the toothpick test.

5. 5.

   The blondies may still feel a bit "moist" in the middle but should be crisp on the outside.

6. 6.

   Cool, cut into small pieces, and optionally finish with toppings. Store airtight in the refrigerator for up to one week.