Sagely is a tool to help you avoid allergens, not a guarantee, and it can miss them. You decide what goes in your food, so always check the ingredients and packaging yourself.
Ingredients
Blondie Base
- 400 g can white beans (cannellini or butter beans), drained and rinsed well
- 80 g almond meal
- 40 g plain flour
- 2 tbsp ground flaxseed (sneaky fibre!)
- 3 tbsp pure maple syrup or honey
- 2 eggs
- 60 g natural peanut butter
- 1 tsp vanilla extract
- ½ tsp baking powder
- ¼ tsp fine sea salt
Mix-ins & Topping
- 120 g fresh or frozen raspberries (don't thaw if frozen)
- 30 g dark chocolate chips (70%+), optional
- 6 g rolled oats, for topping
Method
Prep
Preheat your oven to 175°C (fan 155°C). Line a 20cm square baking tin with baking paper, leaving overhang on the sides for easy removal.
Drain and rinse the white beans thoroughly, then pat dry with a paper towel — this helps avoid a bean-y flavour.
Make the Batter
Add the white beans, peanut butter, eggs, maple syrup, and vanilla to a food processor. Blitz for about 60 seconds until completely smooth — no lumps.
Add the almond meal, plain flour, ground flaxseed, baking powder, and sea salt. Pulse until just combined. The batter will be thick.
Fold in half the raspberries and the chocolate chips (if using) by hand using a spatula — gently so the raspberries don't break down completely.
Bake
Spread the batter evenly into the prepared tin — it'll be thick, use a wet spatula to smooth it out.
Press the remaining raspberries into the top, then scatter over the rolled oats.
Bake for 20–22 minutes until the top is golden and set, and a skewer inserted in the centre comes out with just a few moist crumbs.
Allow to cool completely in the tin before slicing — at least 30 minutes. They firm up significantly as they cool. Cut into 12 bars.
