Blackberry Blondies
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- Serves: Makes 12
- Preparation: 10
- Cooking: 30
- Passive: 60
- Ready: 100
Soft, chewy, and naturally sweetened, these blondies are a lighter take on the classic.
Ingredients
- 45 g rolled porridge oats
- 400 g tinned chickpeas, drained and rinsed
- 140 g almond butter
- 120 g maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- a pinch of salt
- 2 tablespoons plant-based milk
- 150 g blackberries
Method
Preheat the oven to 170°C/350°F/gas mark 4 and line a square 20 cm cake tin with baking paper.
Put the oats in a food processor and blitz until they reach a rough oat flour. Add the rest of the ingredients to the processor, apart from the blackberries, and blend until smooth. Add the blackberries and gently stir them in with a spoon.
Pour the mixture into the lines cake tin and smooth out the top. Bake in the oven for 25-30 minutes, or until golden brown on top and just firm in the middle.
Remove from the oven and leave to cool for 1 hour, then slice and serve.
Note: The blondies will keep in an airtight container in the fridge for up to 5 days or can be frozen in portions, separated from one another with baking paper. If freezing, defrost in the fridge overnight.
Additional notes
Recipe taken from Feed Me More Veggies by Lucy Watson, published by Sphere, an imprint of Little, Brown Book Group Ltd.
“Soft, chewy, and naturally sweetened, these blondies are a lighter take on the classic. A great snack for little ones or a wholesome treat for grown-ups.”
