Name: Healthy blondies
Total time: 50 min
Yield: Serves 16
Ingredients: ¼ tsp cold-pressed rapeseed oil; 150ml (water from a 400g tin of chickpeas – keep the chickpeas for salads, blend into houmous or scatter into veg-packed one-tray roasts) aquafaba, chilled; 85g coconut sugar; 150ml coconut milk; 185g wholemeal spelt flour; 20g cornflour; ½ tsp baking powder; ½ tsp bicarbonate of soda; 1 lime, zested; 150g blueberries; 10g coconut flakes

Two Plates Topped with Healthy Blondies with Blueberries and Coconut

¼ tsp cold-pressed rapeseed oil
150ml (water from a 400g tin of chickpeas – keep the chickpeas for salads, blend into houmous or scatter into veg-packed one-tray roasts) aquafaba
chilled
85g coconut sugar
150ml coconut milk
185g wholemeal spelt flour
20g cornflour
½ tsp baking powder
½ tsp bicarbonate of soda
1 lime
zested
150g blueberries
10g coconut flakes

Method

step 1
Heat the oven to 180C/fan 160C/gas 4. Oil and line a 20cm x 20cm cake tin with baking paper, leaving some overhang.
step 2
Using an electric whisk, whisk the aquafaba until very foamy. Gradually beat the sugar into the foam, whisking well after each addition, until thickened and shiny. Stir in the coconut milk.
step 3
Sift together the flour, cornflour, baking powder and bicarb in a bowl. Fold into the wet ingredients with the lime zest until no pockets of flour remain. Pour the batter into the prepared cake tin. Scatter over the blueberries and coconut flakes.
step 4
Bake for 25 minutes or until set around the edges and a little shiny on the surface in the centre. Transfer the tin to a wire rack and leave the blondies to cool completely before carefully lifting out using the baking paper. Cut with a sharp knife into 16 squares.