Description
Protein-rich breakfast bars perfect for weekday mornings and mid-day snacks!
Ingredients
- 1 can (15 Oz. Size) Chickpeas, Drained And Rinsed
- ½ cups Nut Butter (I Used NuttZo)
- ¼ cups Honey
- 1 teaspoon Cinnamon
- 1 teaspoon Sea Salt
- 1 whole Flax Egg
- ¼ cups Blueberry Chia Jam
Preparation
Preheat oven to 350ºF and grease a baking pan (I used 8×4) with oil.
In a blender or food processor, toss chickpeas, nut butter, honey, cinnamon, and sea salt. Pulse until smooth, with only a few chunks for texture. Remove the blade (carefully, my friends) and stir in the flax egg.
Pour batter into the baking pan and top with spoonfuls of jam. Using a toothpick or knife, swirl the jam around the bars.
Bake for 30–35 minutes (less time for larger pans, more time for smaller pans), or until edges are golden brown and a toothpick comes out clean. Cool slightly before slicing and serve immediately. Store leftovers in an airtight container in the fridge for 1–2 weeks.
Enjoy!
