Hi again, lovely! I hope you’re doing great.
One of my favourite moments about being a recipe creator is of course when someone else tries my recipes and loves them. But what is even better than that is having someone re-create your recipe by changing it a bit, and telling you about it so you can try it yourself!
This is what happened with my friend Maija and Wille, who are hosting Helsinki’s coolest pop up brunch. They’re both real foodies and Wille is amazing cook, and for their brunch they decided to serve a version of my Lucuma Chickpea Blondies, but with fresh ginger and licorice.. Amazing. When I heard about this I instantly knew I must try them out! I couldn’t join their first pop up brunch, and the next one is held on 18th of June, so I needed to make them myself first: I couldn’t possibly wait that long!
So, I asked for the recipe, and started baking. And luckily I did, I can tell you, because the result was even better than the original, if possible! I love licorice in every form, and together with lucuma and ginger it turned out to be heavenly.. My recipe got upgraded for sure!
Soo, if you love licorice and ginger as well, you should totally try this Wille’s version out! This time I served it with banana nice cream, that is like the easiest summer treat ever – just throw some frozen bananas into a blender and mix until you have smooth and soft ice cream – divene!
Chickpea Blondies with licorice and ginger (gluten free, dairy free, vegan)
(serves from 6 to 8)
about 300 g packet of ready to eat chick peas
about 200 g sweet potato
20 pieces fresh medjool dates
0,75 dl ghee or coconut oil (if vegan)
0,75 dl plant based milk
around 2 Tbsp grated, fresh ginger
about 3 tsp strong licore powder (not licorice root powder)
0,5 dl durraflour (or other gluten free flour)
0,5 dl lucuma powder
1 tsp baking powder
0,5 tsp salt
Banana nice cream:
4-5 frozen, ripe bananas (freeze peeled)
1. Heat the oven to 200 degrees.
2. Make the pureed sweet potato: peel and boil the sweet potato pieces. When ready and soft, rinse with cold water and add into a blender (a powerful hand blender will do just fine as as well). Rinse the chickpeas well too, and add to blender as well, along with melted oil and plant based milk. Pit the dates and add them to the blender too. Mix until smooth.
3. Mix the dry ingredients and the add the wet ones to them mix smooth.
4. Put a parchment sheet paper into a oven pan, spoon up the dough into it and bake for about 45 minutes or so.
5. Let the treat cool down well (important and the hardest part!).
6. When the treats are cool, make the banana nice cream: mix the bananas in a blender until you have lovely and soft nice cream. (if you need to, you can add 1-2 tbsp coconut cream / plant based yogurt to get even creamier result).
7. Serve the lovely licorice & ginger chickpea blondies with banana nice cream – divine!