Peanut butter blondies recipe from James Wythe
You can make these peanut butter blondies with strawberries as per this recipe, or swap them out with either fruit, nuts or chocolate!
Peanut butter strawberry blondies
Ingredients
- 800 g x2 400g tins of chickpeas, drained and rinsed
- 6 tbsp peanut butter (crunchy or smooth)
- 6 tbsp maply syrup
- 50 g buckwheat flour
- 2 tsp gluten-free baking powder
- 60 ml almond milk
- 150 g strawberries, chopped
Instructions
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Preheat the oven to 200oC/Gas Mark 6.
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Drain and rinse the chickpeas and add to a food processor with the peanut butter, maple syrup, buckwheat flour, baking powder, milk and a pinch of salt. Blend, making sure to push down the edges to make a smooth mix. This can take a couple of minutes.
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Line a 23x23cm (9x9in) baking tin with baking paper and spoon in half the mixture, pushing in some chopped strawberries.
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Pour in the rest of the mix, smooth over the top, then top with the remaining strawberries
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Place in the oven for 20 minutes, allow to cool, then cut into squares before serving.
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