Ingredients
Blondie Base
- 400 g can white beans , drained and rinsed well
- 80 g almond meal
- 40 g oat flour
- 30 ml ground flaxseed
- 59 g pure maple syrup
- 2 eggs
- 60 g natural peanut butter
- 5 ml vanilla extract
- 2 g baking powder
- 2 g fine sea salt
Mix-ins & Topping
- 120 g or frozen raspberries
- 30 g dark chocolate chips
- 6 g rolled oats
Method
Prep
- 1
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.
- 2
Drain and rinse the white beans thoroughly, then pat dry with a paper towel — this helps avoid a bean-y flavour.
Make the Batter
- 1
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.
- 2
Add the almond meal, oat flour, ground flaxseed, baking powder, and sea salt. Pulse until just combined. The batter will be thick.
- 3
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
- 1
Spread the batter evenly into the prepared tin — it'll be thick, use a wet spatula to smooth it out.
- 2
Press the remaining raspberries into the top, then scatter over the rolled oats.
- 3
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.
- 4
Allow to cool completely in the tin before slicing — at least 30 minutes. They firm up significantly as they cool. Cut into 12 bars.
