I developed this recipe for Sainsbury’s Magazine, they are deliciously gooey and totally addictive, a perfect afternoon indulgence! Give them a go and let me know what you think.
100g fine Gluten free porridge oats
100g rice flour
1/2tsp bicarbonate of soda
150g coconut oil
350g almond butter
120g maple syrup/agave syrup
170g 85% Green & Blacks Chocolate – cut into small pieces
1tsp ground ginger
Good pinch of salt
Preheat oven 180°C/gas mark 4 and line a square cake tin with baking parchment
Combine the oats, flour, salt and bicarb in a bowl
In another bowl beat the coconut oil with the maple syrup until pale and creamy, then beat in the almond butter
Add the eggs and fold in the dry mixture. When mixed well add the chocolate and ginger.
Pour thick mixture into the baking tray and bake for 16-‐20mins.
When ready the blondies will be golden brown and still wobbly in the middle.
Allow to cool thoroughly before cutting into squares.
Blondies will last 3‐4 days in an airtight container and they freeze really well.