The Best Blondies (V)

This recipe is from The Imperfect Nutritionist by Jennifer Medhurst.

180g (11/2 cups) almond flour

¼ teaspoon bicarbonate of soda

60g (1/3 cup) coconut sugar (or any kind of sugar you like)

Pinch of salt

25g (1/4 cup) coconut oil, melted

2 tablespoons almond milk

2 eggs

1 teaspoon pure vanilla extract

Dairy-free mini chocolate chips

Preheat the oven to 180°C/160°C/350°F/gas mark 4.

Grab your food processer and pop in the almond flour, bicarbonate of soda, coconut sugar and salt.

In a separate bowl, add the melted coconut oil, almond milk, eggs and vanilla extract, then whisk together.

Mix the dry ingredients together first, then add the wet ingredients to the food processor and mix it all together.

Next, stir in the chocolate chips, reserving a few for topping.

Line a baking tin with baking parchment, then pour in the blondie mixture, top with the reserved chocolate chips and bake for 25–30 minutes. When a knife inserted into the centre comes out clean, you’re good to go. Don’t forget to let them cool before you tuck in. Store in an airtight container in the fridge for up to 1 week.

Tip: If you would like it vegan, you can use flax eggs. Mix 2 tablespoons of ground flaxseeds with 6 tablespoons of warm water, stir and refrigerate until it sticks together. Follow the method as above but cook for 32 minutes.