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.
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About the Author: Jacqueline Alwill
Jacqueline Alwill is a Nutritional Medicine Practitioner, accredited member of the Australian Traditional Medicine Society, author and presenter. She is dedicated to improving the health, wellbeing and happiness of all individuals.
Jacqueline has established herself as a leading Australian nutritionist, author, presenter, director of wholefoods catering company, Brown Paper Kitchen and in 2018 she successfully launched an online meal delivery service, Brown Paper Eats.
Jacqueline’s philosophy in health lays the foundations for the experience clients and the community have in her practice, workshops and the food they cook and taste. “At the heart of Brown Paper Nutrition is sharing good health with those around you. Giving people an experience in nutrition, health and wellbeing that makes them feel empowered to start and continue a journey to optimal health”.
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!