There is nothing we love more than a recipe that is not only gluten free, but also made with super healthy ingredients. That is why we are obsessed with this Almond Butter Blondie recipe by the talented Jade of Panacea's Pantry!
As the main ingredient is chickpeas, these Blondies are packed full of fibre! They also contain almond butter, which is full of essential fats, and blueberries, which are full of nutrients and vitamins.
These Blondies are also a great alternative to brownies, as they are lighter and have a different almond butter flavour.
We hope you love this recipe as much as we do!!
Ingredients
1 x 400g chickpeas
135g (1/2 cup) roasted almond butter* (see notes)
80ml (1/3 cup) Pure Canadian maple Syrup
15ml (1 Tbsp) light flavoured oil* (see notes)
10ml (2 tsp) vanilla extract
62g (1/2 cup) gluten free flour
1/2 tsp baking powder
1/2 tsp fine salt
50g (1/2 cup) blueberries (fresh or frozen)
90g (1/2 cup) dark chocolate chips (optional, but recommended)
Instructions
Preheat oven to 175 degrees C, and line a 20cm (8 inch) square tin. Set aside.
Drain chickpeas and rinse well. Remove any dark chickpeas, then transfer to a high speed food processor along with the almond butter, maple syrup, oil and vanilla. Blend until combined, and a smooth paste forms. Transfer the mixture to a large mixing bowl- it is recommended to use a rubber spatula here, to help transfer all of the mixture.
Sift in the flour and baking powder, and add salt. Gently fold until only just combined, then add blueberries and chocolate chips. Very gently fold together before transferring the batter to the prepared tin. Use a spoon to smooth down the top. Bake for 32-35 mins, or until cooked when tested with a skewer.
Allow blondie to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
To serve
Blondies are best enjoyed while they are still slightly warm, and on the day on baking. Blondies will keep in an air-tight container for 2-3 days. Store in etc fridge in hot climates.
Notes
The almond butter should be runny, not stiff. This is important to create the right batter consistency.
We used light olive oil for these blondies, but if you do not have that sunflower, grapes or rapeseed oil would be fine
Substituions
If you do not have pure maple syrup you could swap for rice malt syrup or honey if you are not vegan
Blueberries can be substituted for any berry, or dried fruit- it is not recommended to omit them, as they provide a natural sweetness in this low-sugar blondie.
For a nut free version almond butter can be swapped for a runny, unhulled tahini.
This recipe has been taken from Panacea's Pantry at the following link:
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