
Servings: 15 squares
Ingredients
- ½ cup tahini
- ⅓ cup olive oil or macadamia nut oil
- ½ cup coconut sugar
- 1 large egg
- 1 tablespoon vanilla bean powder
- 1 cup almond meal
- 1 teaspoon bicarbonate of soda
- pinch salt
- ⅔ cup blueberries (75g), plus extra for decorating
Instructions
- Preheat oven to 170°C. Line a 16x26cm baking tin with greaseproof paper.
- In a bowl, whisk together the tahini, olive or macadamia oil, coconut sugar, egg, and vanilla until smooth. Stir in the almond meal, bicarb soda, and sea salt.
- Spread evenly in prepared pan, pop blueberries around the blondie and bake in middle to bottom of oven for about 25 minutes, or until lightly golden.
- Cool completely, and then cut into 15 squares.
Tried this recipe?Let us know how it was!
To make these school-friendly ie nut-free, can I substitute the almond meal for spelt or wholemeal flour?
Those may change the texture, it won’t be as fudgey, but definitely give it a go!
hello could you use frozen berries for this recipe? Will I need to defrost them first or could they go in frozen? thanks for your time.
That’s exactly what I use!