Ingredients
Base Recipe
- 2 eggs.
- 1/4 cup coconut oil, melted.
- 200 g almond meal.
- 1 teaspoon baking powder.
- 1/4 teaspoon sea salt.
For Peanut Butter Breakfast Blondies
- 1/2 cup peanut butter, natural.
- 3 medium bananas, ripe.
Directions
- 1. Preheat oven to 180ºC/350ºF/Gas Mark 4 and grease or line a small baking tray with baking paper.
2. In a bowl combine mashed banana, peanut butter, coconut oil and eggs. Stir in almond meal, baking powder and sea salt until just combined.
3. The mixture will be thick and may still be a touch lumpy, press into the lined tin and bake in the oven for 15 minutes. Cool in the tin for 5 minutes before slicing into 16 squares.
Note
This recipe depends on ripe bananas, the spottier the better! These bananas are sweeter which means there’s no need to add any sweetener.
Styling by Georgia Bellas.
They say blondes have more fun, and we reckon this peanut butter brekkie blondie will definitely be the life of the party. Using our infamous all-purpose brownie batter, all you’ll need is two ingredients to transform this yummy treat.
Ingredients
Base Recipe
- 2 eggs.
- 1/4 cup coconut oil, melted.
- 200 g almond meal.
- 1 teaspoon baking powder.
- 1/4 teaspoon sea salt.
For Peanut Butter Breakfast Blondies
- 1/2 cup peanut butter, natural.
- 3 medium bananas, ripe.
Directions
- 1. Preheat oven to 180ºC/350ºF/Gas Mark 4 and grease or line a small baking tray with baking paper.
2. In a bowl combine mashed banana, peanut butter, coconut oil and eggs. Stir in almond meal, baking powder and sea salt until just combined.
3. The mixture will be thick and may still be a touch lumpy, press into the lined tin and bake in the oven for 15 minutes. Cool in the tin for 5 minutes before slicing into 16 squares.
Note
This recipe depends on ripe bananas, the spottier the better! These bananas are sweeter which means there’s no need to add any sweetener.
Styling by Georgia Bellas.