I think this might be my favourite ever blondie recipe! It's definitely up there with my raspberry Bakewell blondies I sell regularly on my stalls. So light, moist, flavoursome, comforting and exciting with chunks of blueberries and baked banana on top! This one is for the peanut butter lovers out there!
Ingredients - cuts into 16 squares
145g ground hazelnuts/or almonds
55g ground almonds
60g buckwheat flour
50g coconut sugar
175g deep roast peanut butter
50g coconut oil, melted
75ml maple syrup
25g coconut nectar
1 tsp vanilla extract
200ml almond milk
90g frozen blueberries
1 banana, sliced
Preheat the oven to 180 degrees and line a square tin with parchment.
Blend the first set of ingredients in a food processor until combined.
Pour in the secon set of ingredients and blend until smooth.
Fold through the blueberries and pour into the lined tin.
Top with the sliced banana.
Pop in the oven for 40 - 50 minutes or until golden and cooked through.
Remove and leave to cool and then cut into 16 pieces.
This freezes really well!!!