Blueberry Jam Breakfast Blondies

Preheat oven to 350ºF and grease a baking pan (I used 8×4) with oil.

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.

Pour batter into the baking pan and top with spoonfuls of jam. Using a toothpick or knife, swirl the jam around the bars.

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.

Enjoy!