These blondies are super dense – a combination of using coconut flour and purely egg whites creates a clos texture, perfect warmed up with custard (the British coming out in me!) or served with ice-cream. Equally as good is pairing with a cup of tea and some yogurt for a mid-afternoon snack.
Macros per blondie (based on 9 servings): 162kcal; 10.7g protein, 17.5g carbs, 6.4g fat
- 100g oats, ground into a flour
- 12 tbsp. liquid egg whites
- 60ml unsweetened vanilla almond milk
- 120g 0% fat plain Greek yogurt
- 6 tbsp. runny nut butter of choice (I used 4tbsp. Fantasy French toast Epic Spreads and 2 tbsp. pumpkin spice G Butter)
- 20g coconut flour
- 5 tsp Stevia
- 100g raspberries, divided into two 50g portions
- 30g white chocolate chips
- Preheat your oven to 350F.
- In a food processor, or blender, grind the oats into a flour. Set aside in a medium mixing bowl.
- Blend the Greek yoghurt, egg whites, nut butter, half the raspberries and almond milk and add to the ground oats.
- Sift the coconut flour into the mixture and then add the Stevia, the other half of the raspberries and the white chocolate chips.
- Stir until thoroughly combined.
- Grease and line an 8” square cake tin and pour in the mixture.
- Bake in the center of your preheated oven for 30 minutes, until the top is golden brown and springs back when touched.
- Allow to cool on a wire rack before cutting into slices.
- Serve warm with custard, ice-cream or Greek yogurt.