Gluten-free raspberry and white chocolate blondies
Bite into these gluten-free chickpea blondies and you’ll get jewelled bursts of raspberry and caramelised white chocolate – plus 3.2g protein!
Ingredients
- 100g soft light brown sugar
- 80g butter, melted
- 2 large eggs, beaten
- 1 tsp white miso paste
- 1 tbsp milk
- 120g H&B Chickpea Flour
- 1 tsp baking powder
- 1 tsp xanthan gum
- 1 tsp vanilla extract
- 120g white chocolate chips
- 100g raspberries
| Per | 100g | Serving (42g) |
|---|---|---|
| Energy (Kj) | 1426 kJ | 603 kJ |
| Energy (kcal) | 341 kcal | 144 kcal |
| Fat | 18g | 7.5g |
| of which saturates | 10g | 4.4g |
| Carbohydrates | 36g | 15g |
| of which sugars | 27g | 12g |
| Fibre | 2.5g | 1.1g |
| Protein | 7.5g | 3.2g |
| Salt | 0.56g | 0.24g |
Step 1
Line a cupcake tin with paper cases. Preheat the oven to 180°C (160°C fan).
Step 2
In a jug, whisk together the brown sugar, melted butter, eggs, miso paste, milk and vanilla until smooth.
Step 3
Sift the chickpea flour, baking powder and xanthan gum into a bowl. Pour in the wet mixture and stir until evenly combined.
Step 4
Fold in the white chocolate chips, then gently fold through the raspberries to keep them whole and well distributed.
Step 5
Divide the mixture between the cupcake cases. Bake for 20-25 minutes, until the edges pull slightly from the sides and a skewer inserted into the centre comes out with a few moist crumbs.
Step 6
Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
