Nutrient Rich Food for a Healthy and Happy Lifestyle

Almond Butter & Oat Blondies with Ginger & Chocolate

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.

Makes 16


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

2 eggs

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.