Pistachio Butter & Chickpea Blondies

We talk a lot about balancing blood sugar, calming cravings, and supporting hormones whilst we deprive ourselves of sugar. Many women I work with come in holding patterns around sugar, either swinging between restriction and bingeing, or feeling guilt after “mid afternoon sweet hits.”

What determines whether something supports your body or dysregulates it —  is the matrix it comes in, not the sugar... meaning the union of fibre, fat, protein and micronutrients.

Adding a little pistachio butter to any dessert add's in minerals, fibre and helps our neurotransmitter GABA which in turns supports our mood. Then you add in chickpeas for fibre and resistance starch to help with blood sugar balance and trust me you wont even taste it!

This is a perfect little recipe as you go into the luteal phase of your period cycle.

Pistachios are one of the higher fibre nuts. Fibre slows glucose release into the blood, feeds our gut microbes (hello happier bowels), and reduces those classic boom-and-bust sugar cravings many women feel in the afternoon or around PMS.

Think of fibre like a buffer — it softens the metabolic rise and fall that can leave our hormones stressed and our moods shaky.

Pistachios contain vitamin B6, a co factor in nearly every neurotransmitter pathway from serotonin (for mood) to GABA (for calm). B6 also works hand in hand with minerals like magnesium and zinc to support:

• mood regulation

• energy production

• healthy stress responses

• PMS symptom modulation

  
  

This makes pistachiopowered treats more than just “tasty” they contribute to biochemical balance on a deeper level.

Pistachios bring:

• magnesium — for insulin sensitivity and relaxation

• potassium — for nerve-muscle communication

• iron + copper — for oxygen delivery and energy. Minerals are what many of us are quietly deficient in, especially through chronic stress, travel, or high sugar intake. This dessert gently reinforces those levels.

Ingredients

• 1 tin chickpeas (rinsed and drained)

• ½ cup pistachio butter + ½ cup Almond butter

• ⅓ cup maple syrup or coconut sugar

• Sprinkle of cinnamon

• 1 tsp vanilla extract

• ½ tsp baking powder

• Pinch sea salt

• Optional: dark chocolate chunks or extra chopped pistachios

  
  

Method

1. Preheat oven to 180°C and line a small baking tin with baking paper.

2. Blend all ingredients (except extras) until smooth and creamy.

3. Fold in your optional extras.

4. Pour into the tin and bake 20–25 minutes — just until set.

5. Allow to cool completely before slicing (they firm up beautifully as they rest).

Serving Tip: Pair with plain yoghurt and a sprinkle of seeds for a satisfying afternoon snack.