Cashew and chocolate chip blondies

Delicious low-carb blondies. No wheat. Uses cannellini beans, cashew nuts and ground almonds instead. Thanks to Combe Grove for the ingredients list.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

8 X 8″ Baking Pan

Step 2

Parchment Paper Sheets

Step 3

Whisk

Step 4

Rubber Spatula

Step 5

Mixing Bowl

Step 6

1. Preheat the oven to 350°F. Line a 8 x 8″ baking pan with parchment paper and set aside.

Step 7

2. In a large mixing bowl whisk together the melted butter and maple syrup. Add the egg, cannellini beans and vanilla extract and mix well.

Step 8

3. In a separate bowl stir together the baking powder, crushed cashew nuts and ground almonds. Add the wet ingredients into the dry and fold together until just mixed and no clumps of ground almonds remain. Use a blender if you prefer. Then fold in the chocolate chips. Do not over mix.

Step 9

4. Pour the batter into your prepared pan, spreading into an even layer.

Step 10

5. Bake for 25 to 30 minutes or until the blondies are golden brown, set on the edges and have puffed up. The middle will still be undercooked, but they will continue to cook as they cool!

Step 11

6. Once the blondies are cool, cut into 9 squares for big blondies, or 16 squares for smaller portions and enjoy!

Step 12

NOTES

Step 13

1. Don’t overmix the batter! This will lead to a tough blondie.

Step 14

2. Don’t over bake the blondies! All ovens are different, so keep an eye on them and take them out when they’re still gooey in the middle!

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