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Blueberry blondies

  • Difficulty Easy
  • Active time 10 minutes
  • Total time 55 minutes
  • Servings 9 portions
  • 230 g almonds
  • 400 g canned chickpeas, drained and rinsed
  • 70 g honey
  • 70 g coconut milk
  • 2 tsp natural vanilla extract
  • 1 tsp gluten free baking powder
  • 125 g fresh blueberries


    1. Preheat oven to 170°C. Line a square baking tin (20 x 20 cm) with baking paper and set aside.
    2. Place almonds into mixing bowl and mill 8 sec/speed 8.
    3. Add all remaining ingredients, except fresh blueberries, and mix 7 sec/speed 5. Repeat chopping if needed 7 sec/speed 5 until chickpeas are all chopped.
    4. Add 80 g of the fresh blueberries and combine with the spatula.
    5. Pour into prepared baking tin. Top with extra blueberries, pushing them into the blondie and bake for 35-45 minutes (170°C).
    6. Remove from the oven and leave to cool in tin for 10 minutes. Place on a chopping board and cut into 9 portions before serving either warm or cold.

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