Lemon cannellini blondie with pumpkin seeds

Ingredients

For 1 serving

• Cooked cannellini beans120 g
• Chickpea flour20 g
• Vital wheat gluten10 g
• Pumpkin seeds8 g
• Lemon zest3 g
• Rice milk30 ml
• Stevia3 g
• Baking powder2 g

Contains: gluten,

Method

1. Turn the oven on to 180 °C (conventional) and line a small tin, about 12 cm square, with baking paper.
2. Rinse and drain the cannellini beans and blend them with the rice drink and grated lemon zest (just the yellow part) until smooth.
3. Transfer to a bowl, add the chickpea flour, wheat gluten, stevia and baking powder and mix with a spatula to a thick, even dough.
4. Spread it in the tin with a damp spatula, scatter over the pumpkin seeds, pressing them in lightly, and bake for 20–22 minutes, until golden and a skewer inserted in the centre comes out dry.
5. Let the blondie cool in the tin so it firms up, then cut it into squares.