Cinnamon & Cashew Nut Butter Blondies

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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

pinch salt

10g tapioca flour

60g Dove’s Farm gluten-free plain white flour blend

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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!

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