Hey Friends! How’s it goin?
Happy New Year’s Eve! Right now, I’m hopefully running around like a headless chicken doing last minute things for all the deadlines I put of this month. But, if I’m being honest, I’m way more likely to be testing out healthier NYE cocktails (read: day drinking), while indulging in these Black Eyed Peas Chocolate Chip Blondies.
For as long as I can remember, my mother has forced us to eat black eyed peas and rice on New Year’s Day. Any other day of the year, we can respectfully decline her meal offerings, but we have no other options on Jan 1. Black eyed peas would bring us luck for the rest of the year, so we had to eat it. End of discussion.
As someone who thought black eyed peas were the devil’s eyes and refused to eat them, this was not ideal. But, now that I’m older, a little less dramatic and more open to eating different foods, I have no problems eating that traditional ‘lucky’ dish. I actually enjoyed it so much last year, I raved about it on Instagram. My sister however, has not reached my level of food sophistication so I set out to create something with black eyes peas that she’d actually enjoy.
Since I made my Peanut Butter Black Bean Brownie Cups, I’ve been jonesing to try baking with beans again. Every time I go to the grocery, I pick up a can of chick peas with the express purpose of making blondies. However, life (or my obsession with chick peas in salads and curry) always intervenes and I never get around to it.
So when my mother told me to pick up two cans of black eyed peas for her in the grocery earlier this week, I grabbed extra and began plotting. If I couldn’t manage to use the garbanzo beans to make the blondies, I figured I’d give black-eyed peas a try. Because as much as I resisted eating black-eyed peas and rice on New Year’s Day for most of my life, I seem to have subconsciously bought into the hype. And more black-eyed peas equals more luck right?
I actually picked up two extra cans of black-eyed peas incase the initial batch flopped because fall has been a season of recipe failures for me. But for once, the first try was the winner. These Black-Eyed Peas Chocolate Chip Blondies are moist and fudgy, with chocolatey goodness in every bite. Plus, they’re sister approved i.e. no one would believe they’re also choked full of nutritious beans. New Year’s Day dessert is served.
- 1 can black eyed peas, drained and rinsed (about 1¼ cups)
- ½ cup quick cooking oats
- ½ cup oat flour
- 1 tsp baking powder
- 2 tsp vanilla extract
- ½ cup maple syrup
- 2 eggs
- 4 tbsp coconut oil, melted
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¾ cup chocolate chips
- ½ cup slivered almonds or other nuts/seeds
- Optional: ¼ cup unsweetened coconut
- Preheat oven to 350F. Grease or line a square baking dish with parchment paper and set aside
- Blend or process black eyed peas, quick cooking oats, oil, vanilla, eggs and maple syrup in a blender or food processor until smooth
- Transfer mixture into a bowl and mix in oat flour, cinnamon, nutmeg, baking powder and salt
- Fold in chocolate chips, slivered almonds and coconut, then pour batter into baking dish
- Bake for 30 minutes or until a toothpick inserted into the edges comes out clean
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What about you?
What are your plans for NYE? Do you have a traditional New Year’s Day meal? Thoughts on beans in baked goods?
Share in the comments below!
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