Ok hands up I will admit I have eaten most of the batch of these blondies (and for breakfast at that). I really didn’t know if the combination of ingredients would work but they really turned out amazing.
I have such a soft spot for strawberries especially the new ones we have been tasting over the past few weeks. They are SUPER sweet and even walking them from the shopping bag into the house fills the kitchen up with a glorious summer smell. Not only do they taste incredibly sweet and delicious they also pack a humongous punch of vitamin C and other vitamins and minerals.
These little bites of yumminess are also gluten free, refined sugar free and totally kid friendly. They also pretty much fool the grown ups into thinking they are eating a buttery, cakey treat too (wink wink).
200g fresh strawberries hulled and cut into quarters.
How to make it...
Pre-heat oven to 180ºC.
Beat the cashew butter, maple syrup, eggs, banana and vanilla until they become lovely and gooey and totally smooth. I used my food processor but you can also use an electric whisk or the good old fashioned way – by wooden spoon 🙂
Fold in the baking powder and coconut flour and stir well until it is fully combined then pour the batter out into a tin lined with parchment paper.
Flatten the mixture down evenly with a spatula then decorate the top with the strawberries. Push them deep into the cake mixture so that none are sticking fully up.
Bake for 20-25 minutes until the top is golden.
Allow to cool fully before slicing and eating.
HELPFUL TIP - Freezing
Allow the blondies to fully cool then cut into little baby bites. Freeze in ziploc bags and defrost for about an hour before eating.