I was so excited about the amazing effects of aquafaba on my test with the Deliciously Dark Chocolate Vegan Brownies, that I immediately tried it out on these gorgeous blondies. Honestly, I really can’t decide which I prefer between the two, but the good thing with these blondies are their versatility: you can easily use them as a gluten-free substitute for brioche for breakfast, and have them with nutella or jam – yum.
160ml aquafaba (or the drained liquid from a 400g tin of chickpeas)
110g cashew butter
30g gluten-free rolled oats
100g brown sugar
70g maple syrup
1.5tsp ground cinnamon
1/2 tsp gluten-free baking powder
10g tapioca flour
60g Dove’s Farm gluten-free plain white flour blend
Preheat the oven to 175°C
Mix everything together and blend with a stick-blender.
Pour into a greased baking tin and bake for 30 minutes. Voilà, simple as that!
Cut up and enjoy!