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Peanut butter strawberry blondies

Prep Time 5 minutes
Servings 9
Calories 506 kcal
Author James Wythe

Ingredients

  • 800 g x2 400g tins of chickpeas, drained and rinsed
  • 6 tbsp peanut butter (crunchy or smooth)
  • 6 tbsp maply syrup
  • 50 g buckwheat flour
  • 2 tsp gluten-free baking powder
  • 60 ml almond milk
  • 150 g strawberries, chopped

Instructions

  1. Preheat the oven to 200oC/Gas Mark 6.

  2. Drain and rinse the chickpeas and add to a food processor with the peanut butter, maple syrup, buckwheat flour, baking powder, milk and a pinch of salt. Blend, making sure to push down the edges to make a smooth mix. This can take a couple of minutes.

  3. Line a 23x23cm (9x9in) baking tin with baking paper and spoon in half the mixture, pushing in some chopped strawberries.

  4. Pour in the rest of the mix, smooth over the top, then top with the remaining strawberries

  5. Place in the oven for 20 minutes, allow to cool, then cut into squares before serving.

Nutrition Facts
Peanut butter strawberry blondies
Amount Per Serving
Calories 506 Calories from Fat 146
% Daily Value*
Fat 16.2g25%
Saturated Fat 4.5g28%
Sugar 22.2g25%
Protein 21.7g43%
* Percent Daily Values are based on a 2000 calorie diet.