High Protein Blondies

RSF, DF, PB
Serves: makes 14-16

A blondie is the light golden cousin of a brownie! The same level of deliciousness without the cacao powder through the mixture. I didn’t want to miss out on chocolate altogether so added some chocolate chips for good measure.  

Ingredients:

2 cups MCKENZIE’S Lentils
1 cup smooth peanut butter
1 cup pure maple syrup
1 tbsp pure vanilla extract
2 cups MCKENZIE’S Oat Flour
1 tsp MCKENZIE’S Gluten Free Baking Powder
1/2 tsp MCKENZIE’S Himalayan Pink Rock Salt
1 cup chocolate chips

Method:

Get started by preheating your oven to 180°C (350°F) and line a 9 x 9 inch baking pan with baking paper. 

Place the lentils in a food processor, adding a few tablespoons of water, then blitz until the lentils are a lovely smooth puree, set aside.

In a large bowl combine the oat flour, baking powder and salt, whisk well and set aside. 

In another large bowl, add the peanut butter, maple syrup and vanilla and whisk until well combined and smooth. Stir in the puree and mix until well combined.

Fold the dry ingredients into the wet, along with 2/3 of the chocolate chips. Pour your batter out into the prepared baking tray and then top with the remaining 1/3 of chocolate chips. 

Transfer to the oven and bake for 20-25 minutes or until it's golden brown on top and the chocolate chips have melted. The good news is, this dessert is plant-based, meaning you can slightly undercook it for a fudge-like finish.