BLUEBERRY CHIA JAM & ALMOND BUTTER OAT BLONDIES

You know you want to whip these up for your afternoon pick-me-up power snack. These blondies have ALL the feels - a moist, tender & squishy center with a crisp, crackly crust.

I love that they also pack a huge protein, fiber, iron & folate punch! For those with specific dietary requirements, these babies are gluten free, oil free & refined sugar-free.

INGREDIENTS
1 can chickpeas (drained & rinsed)
½ cup pure roasted almond butter
1/4 cup gluten-free oat flour
½ cup maple syrup
¼ teaspoon ground cardamom
½ teaspoon ground cinnamon
¼ teaspoon star anise
1 teaspoon pure vanilla extract
1 tablespoon lacuma powder
1/2 teaspoon apple cider vinegar
½ teaspoon baking soda
1/8 teaspoon flaky sea salt

TOPPINGS
75 g pure roasted almond butter
75 g sugar-free blueberry chia jam

METHOD
1. Preheat oven to 175 degrees C.
2. Line a 20cm square baking tin with baking paper.
3. Combine all ingredients in a food processor & blend until smooth.
4. Pour the batter into the baking tin, then drizzle, drop & blob with the toppings (swirl them into the batter with a skewer, if you like).
5. Bake for 30 minutes until the top is crisp & firm, with just the slightest hint of a wobble.
6. Allow blondies to cool completely before slicing.
7. EAT & ENJOY!

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