

Macadamia blondies
Last updated date: 3 February 2021
Ingredients
- spray oil, to grease
- 400g can chickpeagarbanzoXsgarbanzosX, drained
- ⅔ cup no-added-sugar peanut butter
- 1 teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg (optional)
- ⅓ cup brown rice malt syrup
- 1 tablespoon vanilla extract
- ¼ cup self-raising flour
- ¼ teaspoon baking soda
- ¼ cup macadamia nuts, roughly chopped
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Instructions
1 Heat the oven to 180ºC/160ºC/gas 4. Line the base and sides of a 11cm wide x 7cm high loaf tin with non-stick baking paper and spray with oil.
2 Put all the ingredients except the macadamia nuts in a food processor and blend until smooth. Remove the blade from the food processor, then add the nuts to the bowl. Roughly stir with a spoon to combine.
3 Transfer the mixture to the loaf tin and spread evenly. Bake for 20–25 min until golden and the middle is just firm but still a little squidgy.
4 Remove from the oven and leave to cool. Slice into 6, then cut each slice in half again.
Nutrition Info (per serve)
-
Calories 176cal
-
Kilojoules 736kJ
-
Protein 5.4g
-
Total fat 10g
-
–Saturated fat 1.8g
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Carbohydrates 15.1g
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–Sugars 6.6g
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Dietary fibre 1.6g
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Sodium 788mg
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Calcium 16mg
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Iron 0.6mg
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