MATCHA & WHITE CHOCOLATE BLONDIES
MATCHA & WHITE CHOCOLATE BLONDIES
For all the matcha girlies out there, this one is for you. It’s made from ground almonds, rolled oats, and of course, matcha for that smooth L-theanine hit. With 6.5g of protein and 4g of fibre per blondie, this little treat will satisfy you — in more ways than one.
Makes 12 squares
Prep Time: 15 min
Bake Time: 20-25min
INGREDIENTS
90g coconut oil
90g almond butter
200g coconut sugar
3 tbsp maple syrup
3 flax eggs: 3 tbsp flax + 6tbsp water, set 10 min
1 tsp vanilla extract
3 tbsp matcha powder (sifted)
135g oat flour
75g almond flour
100g white chocolate, chopped
pinch of salt
METHOD
1. Preheat the oven to 175°C. Line an 8x8 inch baking dish with parchment paper.
3. Make the flax egg by mixing the ground flaxseeds with the warm water, then set aside.
4. In a bowl, cream together the coconut oil, almond butter, coconut sugar and maple syrup until smooth.
5. Add the flax eggs, vanilla extract and combine.
6. Stir in the salt, oat flour, almond flour and sift in the matcha. Fold gently until just combined. Finally, stir in the white chocolate chunks.
7. Pour the batter into the prepared baking dish, smooth the top with a spatula.
8. Bake for 20-25 minutes, until the edges are set and the centre is still fudgy.
9. Cool completely before slicing into 12 squares.
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Per Square (if 12 squares)
Calories: ~357 kcal
Protein: ~6.3g
Carbohydrates: ~38.9 g
Fibre: ~3.9g
Fat: ~19.6 g
Iron: ~1.8 mg
Calcium: ~92 mg
Potassium: 330 mg
Magnesium: ~ 78 mg
Zinc: ~1.3 mg
Vitamin E: ~3mg
Manganese: ~1.1mg
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.
