Saturday, March 16, 2013

Vegan White Chocolate, Coffee and Macadamia Nut Blondies


(2) 225g cans of cannellini beans - drain and rinse

100ml rapeseed oil
225g caster sugar
50ml agave syrup
100ml soya milk
1 tsp vanilla extract
1/2 tsp salt
3 tbsp golden flax seeds, milled
1 tbsp instant expresso coffee
125g plain flour
200g vegan white chocolate, broken into chunks
100g macadamia nuts


Preheat oven to 325°f/170°c/gas mark 3, and line a 9" square brownie pan with grease proof paper.

In a food processor blend the cannellini beans, rapeseed oil, caster sugar and agave syrup until its a smooth mixture. 

Now to the bean mixture add the soya milk, vanilla extract, salt, milled flax seeds and the instant expresso powder and blend till all the ingredients are combined.

Transfer the wet bean mixture into a large mixing bowl, now using a spatula add the flour to the wet mixture and combine until you can no longer see any trace of it. 

To this mixture fold in the white chocolate and macadamia nuts. Pour the blondie mixture into the lined baking pan and smooth out with a spatula.

Bake on the middle shelf of the oven at 325°f/170°c/gas mark 3, for about 30/35 mins. Once removed from the oven allow the blondie to cool completely before cutting into portions.

Blondies can be store in an air tight container in the fridge for up to one week. You warm them microwave or oven before serving.

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