These blondies are the perfect indulgent wintery treat and are loved by all my family and friends. I find that buckwheat flour goes brilliantly with the creamy peanut butter, and the spoon granola is a must as it adds that extra crunch and gives a delicious texture! I promise these will not disappoint...
Recipe by Annie Openshaw-Blower
150g peanut butter
150g coconut sugar
60g dairy free butter
35g buckwheat flour
1tsp vanilla essence
1/2tsp baking powder
75g dark chocolate (melted)
60g Spoon Dark Chocolate granola (plus a little extra to sprinkle on top)
Preheat oven to 180˚C.
Line a 20cm square baking tin with baking parchment.
Combine the eggs (whisk them a little by themselves first), peanut butter, granola, coconut sugar, butter, flour, vanilla and baking powder together in a mixing bowl.
Spread the mixture out evenly in the tin and bake for around 30-35 mins (make sure the centre is cooked.
Leave to cool in the tin, then drizzle over the chocolate and sprinkle over the extra granola.
Remove from the tin, slice into squares and enjoy!