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Preheat oven to 350. Line an 8x8 baking dish with parchment paper. In a large bowl combine oat flour, cocoa, baking powder + baking soda, and vanilla bean powder. Pour in date puree. Mix together until evenly combined. Fold in chocolate chips and stir. Set aside. In food processor combine chickpeas and applesauce. In a bowl, place peanut flour and pour in applesauce mixture. Stir until evenly combined. Pour peanut batter into baking dish, spread evenly throughout. Bake for 15 minutes. Remove from oven. Spread brownie mixture on top of the blondie layer in the baking dish. Bake for 20 minutes.
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Achievable elevated desserts — laminated doughs, cakes, custards
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter