Apple Almond blondies

Name: Apple Almond blondies
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12 servings
Ingredients: 230 g Cooked chickpeas, rinsed & drained; 100 g Ground almonds; 150 g Self raising flour; 7 tbsp Brown sugar; 1 tsp Baking powder; 1 pinch Sea salt; 2 tsp Almond extract; 4 tbsp Maple syrup; 100 g Light olive oil; 1 tsp Apple cider vinegar; 50 ml Plant based milk; 2 Apples, grated; 2 Apples, sliced; Brown sugar

Sweet apple almond blondies - with ground almonds and a special ingredient -chickpeas, which makes them squidgy and adds loads of plant-based protein.

Prep

10m

Cook

25m

Total

35m

Ingredients

Method

Turn cooking mode on

Step 1

Pre heat the oven to 180C and line a medium baking tray with parchment paper.

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For

230

Cooked chickpeas, rinsed & drained

100

Ground almonds

150

Self raising flour

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Cook along with all of our recipes

Save your favourites and build your own collections

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Comments

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Karen B

a month ago

Would have liked to leave in extra to brown more but after having cooled the texture is perfect and I love the dense almondy taste . Thank you !

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Rebel Recipes

a month ago

Hi Karen! You could definitely leave a little longer. Not too long though as you want them to have a soft texture. Love, Niki xxx

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Apple Almond blondies

Sweet apple almond blondies - with ground almonds and a special ingredient -chickpeas, which makes them squidgy and adds loads of plant-based protein.

Prep

10m

Cook

25m

Total

35m

Ingredients

Method

Turn cooking mode on

Step 1

Pre heat the oven to 180C and line a medium baking tray with parchment paper.

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

For

230

Cooked chickpeas, rinsed & drained

100

Ground almonds

150

Self raising flour

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Comments

Cancel

Karen B

a month ago

Would have liked to leave in extra to brown more but after having cooled the texture is perfect and I love the dense almondy taste . Thank you !

Cancel

Rebel Recipes

a month ago

Hi Karen! You could definitely leave a little longer. Not too long though as you want them to have a soft texture. Love, Niki xxx

Cancel

More to explore

Valentine's Day Grazing Board

Caramelised Leek and Mushroom Risotto with Toasted Pine Nuts

1 hr 15 mins

Cheesy Pea Pesto & Tomato Bruschetta

Spiced Porridge with Caramelised Bramley Apples

40 minutes

Chocolate Avocado Truffles

20 minutes

Festive Feasts: Veggie Delights

Creamy Carbonara with Mushrooms and Kale

Wild Garlic Pesto Risotto with Charred Asparagus & Toasted Hazelnuts

Great recipes are on