Ingredients
- 3/4 cups (180g) almond butter.
- 100 g butter, melted.
- 1 1/2 tablespoon white miso paste.
- 2 eggs.
- 1/4 cup rice malt syrup.
- 2 cups almond meal.
- 1 teaspoon baking powder.
- 50 g 85-90% dark chocolate, roughly chopped.
Directions
- 1. Preheat a fan-forced oven to 180ºC/350ºF/Gas Mark 4 and line a small baking dish with baking paper.
2. Place almond butter, melted butter and miso into a large mixing bowl. Mix with a wooden spoon until smooth and combined. Add in eggs and rice malt syrup and stir through.
3. Add in almond meal and baking powder until mix is combined. Add in choc chip bits and stir through. Scoop mixture into the baking dish, smooth over the back with a spoon and place into the oven. Bake for 15 minutes.
4. Remove from the oven and allow to cool slightly before slicing into small bite-sized pieces.
Note
Styling by Gemma Lush.
Using red miso? Halve the quantity as the flavour is stronger.
Dairy-free option: Replace butter with melted coconut oil.
These blondie bites are a scrumptious little square of deliciousness! The almond butter makes these super dense and the miso adds a unique umami, salty flavour, which pairs perfectly with the fudgy chocolate bits. To make things even better, these blondies are all made in the one bowl, winner!
Ingredients
- 3/4 cups (180g) almond butter.
- 100 g butter, melted.
- 1 1/2 tablespoon white miso paste.
- 2 eggs.
- 1/4 cup rice malt syrup.
- 2 cups almond meal.
- 1 teaspoon baking powder.
- 50 g 85-90% dark chocolate, roughly chopped.
Directions
- 1. Preheat a fan-forced oven to 180ºC/350ºF/Gas Mark 4 and line a small baking dish with baking paper.
2. Place almond butter, melted butter and miso into a large mixing bowl. Mix with a wooden spoon until smooth and combined. Add in eggs and rice malt syrup and stir through.
3. Add in almond meal and baking powder until mix is combined. Add in choc chip bits and stir through. Scoop mixture into the baking dish, smooth over the back with a spoon and place into the oven. Bake for 15 minutes.
4. Remove from the oven and allow to cool slightly before slicing into small bite-sized pieces.
Note
Styling by Gemma Lush.
Using red miso? Halve the quantity as the flavour is stronger.
Dairy-free option: Replace butter with melted coconut oil.