Blueberry Jam Breakfast Blondies

• 1 can (15 Oz. Size) Chickpeas, Drained And Rinsed
• 1/2 cups Nut Butter (I Used NuttZo)
• 1/4 cups Honey
• 1 teaspoon Cinnamon
• 1 teaspoon Sea Salt
• 1 whole Flax Egg
• 1/4 cups Blueberry Chia Jam

1. Preheat oven to 350u0b0F and grease a baking pan (I used 8x4) with oil.
2. 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.
3. Pour batter into the baking pan and top with spoonfuls of jam. Using a toothpick or knife, swirl the jam around the bars.
4. 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.
5. Enjoy!

chickpeas, nut butter, ubc, cinnamon, salt, egg, ubc

Taken from tastykitchen.com/recipes/desserts/blueberry-jam-breakfast-blondies/ (may not work)