These became dreamy! If you do not like too sweet, then these are for you. And you don't taste the chickpeas. I chose to remove the skin from the chickpeas to get as smooth a texture as possible. These have such a fudgy texture and they are sugar-free. I have used sugar-free fiber syrup and sugar-free chocolate from Sukrin in these. And one tip is to put them in the freezer and eat them slightly half frozen. Very good like that as well.
Sugar-Free Chickpea Peanut Butter Brownie Muffins
6 small muffins
1.5 dl chickpeas, drained and rinsed (I removed the skins)
3 tbsp Sukrin fiber syrup gold
2 tbsp smooth peanut butter
0.5 tbsp coconut oil, melted
2 tbsp almond flour
2 tbsp cocoa powder
1/8 tsp baking powder
one pinch of salt
20 g Sukrin milk chocolate, chopped
In a food processor, blend all the ingredients, except for the chopped chocolate until smooth. Then stir in the chocolate chunks. Divide the batter between the silicon muffin cups and top with some more chocolate chunks. Bake for 10-12 minutes.
Sockerfria Kikärts-Jordnötssmörmuffins
6 små muffins
1,5 dl kikärter, sköljda (jag tog bort skalet)
3 msk Sukrin fibersirap gold
2 msk slät jordnötssmör
0,5 msk kokosnötolja, smält
2 msk mandelmjöl
2 msk kakaopulver
1/8 tsk bakpulver
en nypa salt
20 g Sukrin mjölkchoklad, hackad
2 Comments
Så goda de ser ut:) Kikärter har jag också bakad med, i en kaka med appelsinsmak.
ReplyDeleteTack Jael! Ja, det är så roligt att man kan baka med bönor och kikärter.
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