Lemon and Hazelnut Chickpea Blondies
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The perfect sweet treat suitable for both vegan and gluten-free diets. With zingy lemon and smooth hazelnut flavours, this blondie is a perfect addition to any menu.
Approx. cost to make per portion £0.46 | Suggested selling price per portion £4.95 | Gross profit margin per portion 90%
You will need...
| Code | Product | Pack Size | For 16 Portions |
| 24689 | Gluten Free Self Raising Flour | 1kg | 200gm |
| 54365 | Ground Almonds | 1kg | 90gm |
| 79658 | Gluten Free Baking Powder | 1kg | 7gm |
| 12375 | Cornish Sea Salt | 500gm | 2gm |
| Zest of 1 Lemon | |||
| 57812 | Brown Sugar | 3kg | 220gm |
| Hazelnut Praline | 100gm | ||
| 72593 | Tinned Chickpeas | 800gm | 200gm (drained) |
| 15760 | Vanilla Paste | 100ml | 10ml |
| 98760 | Oat Milk | 1ltr | 100ml |
| 59553 | Lemon Juice | 1ltr | 30ml |
| 8866 | Dark Chocolate Callets | 2.5kg | 250gm |
Method
- Mix together the oat flour, ground almond, baking powder, sea salt and lemon zest and set aside.
- Blitz the sugar, hazelnut praline, cooked chickpeas, vanilla paste, oat milk and lemon juice together in a food processor until smooth and creamy.
- Pour the liquid ingredients over the dry ingredients and combine
- Stir through 150g of chocolate callets, pour into a 20cm frame and bake for 20 minutes at 180°C.
- Once cooled, temper the remaining 100g of chocolate and spread a thin layer on top of the blondie and cut into 5cm x 5cm squares.
