Say hello to the brownie’s good-looking cousin, the blondie. Usually bursting with butter, we’ve made a macro-friendly version by ramping up the protein content, minimising sugar and using only good fats from coconut oil.
And the bonus? You can whip these up in 35-minutes flat!
Makes: 9 blondies
Ingredients
Ingredients
- 150 g wholemeal flour (sieved)
- 100 g Impact Whey Protein (Vanilla, Maple or Golden Syrup work well here – you can also switch this up for another of your favourite protein powders*)
- 1/4 tsp baking soda (and no more, otherwise your blondies will rise too much)
- 1 Pinch Salt
- 4 tbsp Coconut Sugar
- 8 tbsp Sugar-Free (Butterscotch, Golden Syrup, Maple or Vanilla)
- 75 g Coconut Oil (melted)
- 3 Eggs (beaten) (or use a vegan-friendly egg replacer**)
- 1 tbsp apple cider vinegar
- 4 tbsp apple sauce (the puréed kind, or purée it yourself in a blender)
- 75 g raspberries
Method
1. Preheat your oven to 190°C or 170°C for fan-assisted.
2. In a large mixing bowl, combine flour, protein, baking soda, salt and coconut sugar and stir well.
3. In a separate bowl, combine the syrup, coconut oil, eggs, apple cider vinegar and puréed apple sauce and mix.
4. Next, fold the wet mixture into the dry mixture without overworking it too much, then add half of the raspberries to the mixture.
5. Pour the mixture into a greased and lined baking tin (about 9”x9”). Set aside.
6. Next, microwave the remaining raspberries in a microwave-safe dish for about 30 seconds until they release a little juice, then spoon the whole raspberries on top of the blondie mixture. Use a cocktail stick to swirl patterns onto the top.
7. Bake for 20-25 minutes (dip a knife in and if it comes out cleanish, you’re good to go. You want a bit of gooeyness but not too much!)
8. Drizzle over a little extra syrup and allow to cool in the tray for 10 minutes. Devour warm or allow to cool completely on a wire rack and save for later!
* If you use a vegan-friendly protein powder instead, be sure to increase the amount of apple sauce to 6 tbsp. instead of 4. Vegan-friendly protein powders tend to absorb a little more liquid than whey.
** To make a vegan egg-replacer, simply combine 1 tbsp. Chia Seeds or Flax Seeds with 3 tbsp. of water per egg in a glass or bowl. Wait 10 minutes for the seeds to plump up and you have your egg replacer.
Nutritional info per serving:
| Calories | 214 |
|---|---|
| Total Fat | 11g |
| Total Carbohydrates | 16g |
| Protein | 13g |
Jennifer Blow has a Bachelor’s of Science in Nutritional Science and a Master’s of Science by Research in Nutrition, and now specialises in the use of sports supplements for health and fitness, underpinned by evidence-based research.
Jennifer has been quoted or mentioned as a nutritionist in major online publications including Vogue, Elle, and Grazia, for her expertise in nutritional science for exercise and healthy living.
Her experience spans from working with the NHS on dietary intervention trials, to specific scientific research into omega-3 fatty acid supplementation and also the effect of fast foods on health, which she has presented at the annual Nutrition Society Conference. Jennifer is involved in many continuing professional development events to ensure her practise remains at the highest level. Find out more about Jennifer’s experience here.
In her spare time, Jennifer loves hill walking and cycling, and in her posts you’ll see that she loves proving healthy eating doesn’t mean a lifetime of hunger.
