I love being inspired by people on Instagram and Joanne at The Balanced Kitchen is consistently up there.
Joanne recently shared a recipe for blondies and I loved that I could look at the list and know I had all the ingredients already in the cupboards. I can immediately jump up and get baking, it’s such a wonderful feeling and so motivating! This recipe is inspired by her, with a few tweaks.
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It was Black Friday recently - that day where we’re all encouraged to buy stuff we don’t need at crazy discounts.
The wonderful thing that I was reminded of thanks to the people I follow on Instagram was all the small, independent retailers who don’t do Black Friday deals.
That’s because each of their products are handmade, often with small margins. They’re hard-working businesses that don’t want you to buy from them out of pity or just to make them happy (even though they are, every time a purchase comes in!). But they want you to buy from them because their products are fabulous, their customer service is second-to-none and there’s a real life, caring human being behind each product you purchase.
One of those was my friend Lea from Rosemary & Robert. I’ve used her chocolate in this recipe and love supporting her business and sharing creative ways to use her handmade products in my creations. If you’re looking for flavoured chocolate that caters for the free-from people in your life, check out Rosemary & Robert’s amazing range.
SERVES: Makes 10-12 squares
PREP TIME: 10 minutes
COOK TIME: 30-40 minutes
450g rinsed and drained canned chickpeas - equivalent of 2 tins. NB. Remember to save the liquid!
140g cashew butter
4 tbsp aquafaba - the reserved liquid from the tin of chickpeas
1 tbsp ground or whole chia seeds (you can grind them in a food processor or smoothie maker really quickly)
100ml maple syrup
1tsp vanilla essence
1tsp baking powder
100g dark chocolate chips (I used Rosemary & Robert 79% dark)
Preheat the oven to 180°C. Prepare a shallow baking tin with baking paper - I use one that’s 27cmx18cm.
Place all ingredients excluding the chocolate chips into a food processor and blitz until smooth.
Remove the mixture from the food processor and stir through the chocolate chips. Pour the mixture into the lined tray and smooth the top.
Bake in the oven for 30-40 minutes. Don’t be tempted to cook for less - the mixture is quite dense and stodgy and needs cooking through.
Once cooked, allow to cool for 15-20 minutes before lifting the blondies from the tin and allowing to cool for a further 30 minutes on a cooling rack.
Cut into equal pieces and serve - they’re amazing warm from the oven! Store in a lidded, airtight container for up to 3 days in the fridge.
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