Jammy Dodger Blondies

20 mins
Serves 9
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Directions

  1. 1Rinse and mash chickpeas as much as you can.
  2. 2Rinse and mash chickpeas as much as you can.
  3. 3Rinse and mash chickpeas as much as you can.
  4. 4Return to the microwave with coconut oil and maple syrup. Stirring until combined.
  5. 5Return to the microwave with coconut oil and maple syrup. Stirring until combined.
  6. 6Return to the microwave with coconut oil and maple syrup. Stirring until combined.
  7. 7To the same bowl, add peanut butter and vanilla before adding the dry ingredients and raspberries.
  8. 8To the same bowl, add peanut butter and vanilla before adding the dry ingredients and raspberries.
  9. 9To the same bowl, add peanut butter and vanilla before adding the dry ingredients and raspberries.
  10. 10Mix to combine.
  11. 11Mix to combine.
  12. 12Mix to combine.
  13. 13Press into an 8x8 tin lined with baking paper.
  14. 14Press into an 8x8 tin lined with baking paper.
  15. 15Press into an 8x8 tin lined with baking paper.
  16. 16Pipe some jam on top, if desired.
  17. 17Pipe some jam on top, if desired.
  18. 18Pipe some jam on top, if desired.
  19. 19Add extra raspberries and mini jammy dodgers on top, and a few flakes of white chocolate.
  20. 20Add extra raspberries and mini jammy dodgers on top, and a few flakes of white chocolate.
  21. 21Add extra raspberries and mini jammy dodgers on top, and a few flakes of white chocolate.
  22. 22Bake at 175°C in a preheated oven for approximately 20 minutes.
  23. 23Bake at 175°C in a preheated oven for approximately 20 minutes.
  24. 24Bake at 175°C in a preheated oven for approximately 20 minutes.
  25. 25Cut into squares.
  26. 26Cut into squares.
  27. 27Cut into squares.

Ingredients

  • 90 g flour
  • 90 g flour
  • 90 g flour
  • 68 g peanut butter
  • 68 g peanut butter
  • 68 g peanut butter
  • 156 g maple syrup
  • 156 g maple syrup
  • 156 g maple syrup
  • 1 tsp cinnamon
  • 1 tsp cinnamon
  • 1 tsp cinnamon
  • 1 tbsp vanilla
  • 1 tbsp vanilla
  • 1 tbsp vanilla
  • mini jammy dodgers
  • mini jammy dodgers
  • mini jammy dodgers
  • 28 g coconut oil
  • 28 g coconut oil
  • 28 g coconut oil
  • 0.75 tsp baking powder
  • 0.75 tsp baking powder
  • 0.75 tsp baking powder
  • 0.125 tsp bicarbonate soda
  • 0.125 tsp bicarbonate soda
  • 0.125 tsp bicarbonate soda
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 1 can of chickpeas
  • 1 can of chickpeas
  • 1 can of chickpeas
  • raspberries
  • raspberries
  • raspberries
  • jam
  • jam
  • jam
  • white chocolate
  • white chocolate
  • white chocolate

Equipment

bowlfood scalespoonspatulabaking tinbaking paperknife

Tips

  • Freeze-dried raspberries would be better than frozen raspberries to make the blondies keep longer.
  • Adding jam and white chocolate is optional.
Jammy Dodger Blondies | Clip Recipe