Peanut Butter Blondies with Rosemary
Recipe share from The Secret Kitchen, Earth Cakes Cookbook
Jana, Naturopath, epic baker + creator of The Secret Kitchen Cookbooks, has kindly shared this NEW RECIPE with us from Earth Cakes.
ingredients:
1 cup all-natural peanut butter (preferably organic)
1/3 cup honey or maple syrup
1 whole egg room temperature or vegan egg replacement
1/4 teaspoon sea salt, plus coarse salt if desired as a topping
1/2 teaspoon baking soda
1/2 cup sugar free dark chocolate chips or white chocolate chips
1 teaspoon fresh rosemary
1 pinch salt flakes
method:
Preheat oven to 180C and line an 8-inch square pan with parchment paper. (Pro Tip: Grease the pan with a little spray oil first to help keep the parchment paper in place when you add the batter).
In a mixing bowl, combine the peanut butter, honey, rosemary, egg, salt and baking soda and stir well, until a thick and sticky batter has formed. Fold in the dark or white chocolate chips, if using.
Use a spatula to pour the batter into the prepared pan, then use it to smooth the top. Sprinkle coarse sea salt over the top of the batter if desired and add a few extra rosemary leaves for decoration.
Bake until the top is a light golden brown, around 20 minutes. Let the blondies cool completely, as they are very fragile when warm, then cut into squares and serve. I like to store mine in the fridge in an airtight container for a firm texture and longer shelf life. These blondies are a good alternative for anyone that is sensitive to cacao and appreciates a great brownie texture.
Serves 16, Preparation time 10 minutes, Cooking time 20 minutes
