Chewy, malty blondies with a tropical edge, made with a jar of Nutcessity Organic Caromel Cashew Nut Butter. They are vegan and gluten-free, and come together in one bowl.
Ingredients (serves 9)
- 1 tbsp ground flaxseed mixed with 3 tbsp water (let it thicken for 5 minutes)
- 1 jar (170g) Nutcessity Organic Caromel Cashew Nut Butter
- 80g coconut sugar
- 60ml plant milk (use a certified gluten-free oat milk, or almond milk)
- 1 tsp vanilla extract
- 100g gluten-free plain flour
- 1/2 tsp gluten-free baking powder
- Pinch of salt
- 30g chopped cashews or dairy-free chocolate chips (optional)
Method
- Heat the oven to 180°C (160°C fan). Line an 18cm square tin with baking paper.
- Beat the flax mixture, nut butter, coconut sugar, plant milk and vanilla together until smooth and glossy.
- Sift in the flour, baking powder and salt and fold until just combined. The batter will be thick; spoon it into the tin and smooth the top.
- Scatter over the cashews or chocolate chips and press them in lightly.
- Bake for 20 to 22 minutes, until the edges are set and the middle still looks slightly soft.
- Cool completely in the tin, at least 45 minutes, before cutting into 9 squares.
Tips
- Keeps in an airtight tin for 4 days.
- Cut with a warm knife for neat squares.
For a fudgier bake, leave the blondies in the fridge overnight before slicing. If you only have a 20cm tin, check them at 18 minutes, as thinner batter cooks faster. A sprinkle of flaky sea salt on top before baking balances the sweetness nicely, and warm squares are lovely with a scoop of dairy-free ice cream.
About the Nutcessity Organic Caromel Cashew Nut Butter
A cashew, coconut and carob nut butter, whipped with sunflower seeds and a pinch of sea salt. Beautifully malty and tropical in flavour, a bit like a malty, chocolatey caramel flavour. It is vegan, gluten-free, organic certified and has no added oil.
