ALMOND CROISSANT BLONDIES
These are not your regular blondies. They are almond croissant blondies with a little nutrition science sprinkled on them. Chickpeas are the star of the show but without the spotlight because you’d never know there in there! But they add plenty of prebiotic fibre and plant goodness - win win!
Makes: 9 squares
Total Time: 30-35 min
INGREDIENTS
1 × 400g tin chickpeas, drained and rinsed
100g Medjool dates, pitted and soaked in boiling water for 10 mins
60g coconut oil, melted
2 flax eggs (2 tbsp ground flaxseed + 5 tbsp warm water)
1 tsp vanilla extract
½ tsp almond extract
70g almond butter
75g coconut sugar
75g oat flour (whole oats, blitzed)
75g ground almonds
Pinch of sea salt
50g flaked almonds, to top
Icing sugar, to dust
METHOD
Preheat the oven to 180°C/160°C fan and line a square baking tin with baking paper.
Make the blondie batter. Add the chickpeas, dates, melted coconut oil, flax eggs, vanilla, almond extract, and almond butter to a food processor. Blend until completely smooth.
Add the coconut sugar, oat flour, ground almonds, and salt and blend again until just combined. If your food processor isn’t big enough, mix the dry and wet ingredients together in a large bowl.
Transfer the mixture to the prepared tin and smooth the surface. Scatter over the flaked almonds, pressing them very lightly into the batter. Bake for 20–25 minutes, until the edges are golden and the centre is just set. You want them fudgy rather than cakey.
Cool completely in the tin before slicing. Dust with icing sugar just before serving.
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Per Square (if 9)
Calories: ~325 kcal
Protein: ~7.1g
Carbohydrates: ~ 29.5g
Fibre: ~5.1g
Fat: ~20.8g
Iron: ~2.3 mg
Calcium: ~110 mg
Potassium: ~450 mg
Magnesium: ~ 125mg
Zinc: ~ 1.7mg
Vitamin E: ~2.8 mg
All values are an estimate.
These recipes are provided for inspiration. They are not prescriptive meal plans or serve as medical advice. We encourage you to listen to your body, honour your hunger and fullness, and adapt meals to suit your individual needs and preferences.
