Gluten-Free Tea and Biscuit Chickpea Blondies
These unusual blondies transform everyday breakfast tea bags into a subtly spiced base for tender, cake-like bars. Chickpeas create surprising moistness while ground almonds add nutty richness. Whole biscuits pressed into the top provide delightful texture contrast and visual appeal. Perfect for afternoon tea or as a unique dessert that showcases how unconventional ingredients can create familiar comfort food flavors. The tea infusion gives these blondies a distinctive warmth that pairs beautifully with the cinnamon and vanilla.
Ingredients
- 8 ½ oz chickpeas, drained
- 4 tbsp chia seeds
- 8 tbsp plant-based milk
- 5 ½ tbsp cashew or almond buttersunflower seed butter1:1nut-free
for nut allergies
- 1 tsp vanilla essence
- ⅓ cups coconut sugar
- 2 breakfast tea bags
- 1 ¾ oz ground almonds
- ½ cups plain or gluten-free all-purpose flour
- 1 tsp cinnamon
- ½ tsp baking powder
- ½ tsp baking soda
- 1 pinch salt
- 7 biscuits
Instructions
- 1
Preheat oven to 325°F fan/350°F and line 8-inch square dish with parchment paper
- 2
Wash chickpeas and pat dry
- 3
Add chickpeas, chia seeds, plant-based milk, nut butter, vanilla essence and coconut sugar to blender
- 4
Tear apart tea bags and add dried tea to blender
- 5
Blend until smooth with no lumps remaining
- 6
Add ground almonds, flour, cinnamon, baking powder, baking soda and salt
- 7
Blend again to form thick, sticky dough
- 8
Pour into prepared tin and spread out to create smooth surface
- 9
Press biscuits into top
- 10
Bake for 25-30 minutes until golden at edges and skewer inserted comes out clean
- 11
Cool in tin for 30 minutes
- 12
Remove from tin and cool completely on wire rack
- 13
Slice into 9 bars or squares
Tips
Pat chickpeas completely dry before blending to prevent excess moisture in the batter
Press biscuits gently into surface so they stay put during baking but don't sink completely
Cool completely before slicing to prevent crumbling and achieve clean cuts
Good to Know
Store in airtight container for 3-5 days at room temperature
Can be made 1-2 days ahead and stored covered
Serve at room temperature, optionally with tea or coffee
Common Mistakes
Ensure chickpeas are completely dry to avoid soggy texture
Do not overbake or blondies will become dry and crumbly
Substitutions
Nut-Free Alternatives
for nut allergies
General Alternatives
FAQ
Can I use different types of tea bags?
Yes, try Earl Grey for bergamot flavor or chai tea bags for extra spice. Avoid very delicate teas like white tea as the flavor may not come through strongly enough in baking.
What if I don't have chia seeds?
Replace with 2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit 5 minutes until gel-like. This creates similar binding properties for the chickpea base.
Can I freeze these blondies?
Yes, wrap individual squares in plastic wrap and freeze for up to 1 month. Thaw at room temperature for 30 minutes before serving for best texture.