Cashew & Raspberry Blondies
This recipe has been so long in the making. When I first made these blondies they were great but I felt like they needed a just few changes. So what is very typical of me, I decided to overhaul the entire recipe and this began months, yes months, of trying to get the perfect gluten and dairy free cashew and raspberry blondies.
Will I ever create the delicious cashew & raspberry blondies again?!
That’s what I was beginning to think. I have lost count the number of times I tried to re-do this recipe and in the end I stopped making them and trying to improve them because I wasn’t enjoying the process of developing the recipe.
I may have stopped testing the recipe but they were constantly on my mind! I was thinking of ingredient changes I could make or temperature and cooking times. I have never had a recipe that has tested me as much as these blondies!
But, all that work has paid off because I am so happy with the result from the recipe below. Not only are these blondies gluten, dairy and refined sugar free but they are also suitable for vegans too.
What makes the cashew & raspberry blondies so fudgy?
The texture of these blondies is so fudgy and decadent which is what I was aiming for. That texture is down to two ingredients the cashew butter and the haricot beans (or you can use chickpeas). Wait, what? Beans in blondies? Yes! Don’t knock it until you try it. I have given these to people and they had no idea the beans were in there. You can’t taste them but they give the delicious texture plus you get the nutritional benefits of the beans too!
On to the recipe…
Raspberry & Cashew Blondies
Makes 9-12 depending on what size you cut them.
-1/2 cup gluten-free oat flour
-1 cup almond flour
-150g cooked haricot beans or chickpeas (if using from a tin, drain and rinse well)
-2 Tbsp. ground flax seed or chia seeds
-1 cup of smooth cashew butter
-1/4 cup coconut oil melted
-1/2 cup dairy-free milk
-1/3 cup + 1 Tbsp. maple syrup
-3/4 cup frozen or fresh raspberries
-handful of frozen or fresh raspberries
-small handful cashew nuts
How To Make
Pre-heat oven to 180C/355F. Line a 20cm square baking dish with greased parchment paper and set aside.
Add all the ingredients except the raspberries and the topping ingredients to a food processor and blend until everything is full combined.
Gently stir in the 3/4 cup of raspberries - you may need to take the blade out of the food processor bowl to do this or put the mix into a bowl to fold in the raspberries.
Once the raspberries are incorporated throughout the mix. Pour the batter into the prepared baking dish and scatter over the raspberries and cashew nuts. I like to lightly press them into the batter.
Place in the middle of the pre-heated oven and bake for 30-40 minutes. You want the blondies to still be slightly soft to the touch in the centre and starting to brown.
Remove from the oven and allow to cool completely before removing from the tin.
Enjoy warm or cold.
You can store the blondies in an airtight container in the fridge for up to 4 days or in the freezer. To defrost the blondies, allow to thaw in the fridge then re-heat in the oven.
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