Plant-based blondies are a more sustainable option than traditional blondies. Photo courtesy of AdaptedEats.
Choate’s Environmental Action Coalition (EAC) recently held a festive holiday event during which community members could buy plant-based blondies made in the Student Activities Center kitchen. The sale was held in order to promote the mission of the EAC, which is to encourage sustainability and environmental awareness. The EAC used plant-based ingredients, rather than the traditional eggs, in order to be more environmentally conscious.
Peter DiNatale ’21, a member of the EAC board, was in charge of planning the event. “Overall, it was a really fun and exciting event. I’m glad we did it,” he said. The event not only raised money to support future EAC events, such as hosting speakers on campus and off-campus field trips, but it also allowed the club to connect more directly with the larger Choate community.
Recipe for Plant-Based Blondies
Ingredients
- 1 15 oz. can of chickpeas, drained
- 1/2 cup nut butter of choice
- 1/3 cup maple syrup
- 1/4 cup oats or oat flour
- 1 tsp. cinnamon
- 1 tsp. vanilla extract
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/4–1/2 cup vegan chocolate chips or carob chips
Preparation
- Preheat the oven to 350 degrees.
- Add all the ingredients except the chocolate chips into a food processor or blender and mix well.
- Fold in the chocolate chips.
- Pour batter into a pre-greased or pre-lined 8 x 8 baking dish.
- Bake for 30 minutes. Let cool before cutting into squares.
