We’re finally back on the Gold Coast and there are a few stories and sets of photographs I’d like to share with you from Singapore, but they’ll have to come later. Right now, let’s talk about these blondies. I made them this afternoon during my downtime at home (if you’ve been following my tweets, you’ll know I’m still recovering from a terrible cold – not to worry, the worst is over!). Adapted from Megan’s ooey-gooey version, these blondies are quite a treat, especially if you’re stuck trying to cut carbs and eat healthy.
Natural crunchy peanut butter, manuka honey and organic cacao nibs figure prominently in this simple recipe. Megan used a much runnier peanut butter when making hers, which is probably why my batch came out less gooey than hers did. It was probably also why my batch seemed to cook a lot quicker, starting to burn a little at the edges just before 20 minutes. Despite not coming out as moist as I’d have liked, it was still a good result: a slightly flaky tray bake that, once sliced, resembled firm cake squares more than fudgy blondie bars. I do enjoy the way the peanuts and cacao nibs give them an awesome crunch. Megan used chocolate chips in her recipe, but I thought I’d give cacao nibs a go instead, for a healthier + crunchier alternative.
Not too sweet and not too salty, these blondies are still amazingly decadent in all its peanut butter glory. And best of all, they are completely flourless (making them fairly low in their carbohydrate count) and are entirely free of gluten, dairy and processed sugars! In other words, they make for a pretty healthy snack. Just make sure you don’t eat them all in one sitting!
Flourless Peanut Butter & Cacao Nib Blondies
gluten, grain & dairy free; adapted from the detoxinista’s flourless peanut butter chocolate chip blondies.
1 cup natural crunchy peanut butter (no added sugar/salt)
1/3 cup honey*
1 large egg
1/2 teaspoon baking soda
a generous pinch of sea salt
1/4 cup cacao nibs**
* I used Medihoney’s Active 10+ Manuka Honey.
** I used TRU RA’s Cacao Nibs. They’re organic, cold-processed and vegan!
- Preheat oven to 175°C and line a square 8″ baking pan with non-stick baking paper.
- In a large bowl, combine the peanut butter, honey, egg, baking soda and salt. Mix thoroughly.
- Stir in the cacao nibs.
- Pour the batter into the prepared pan and use a spoon to even out the top.
- Bake for about 20 minutes, or until the top is golden brown.
- Remove from oven and let cool slightly before cutting into squares and serving.