Another super easy & tasty snack recipe for you to whip up! These blondies are relatively high in protein per slice and very portable too! You can also substitute for another nut butter if peanuts isn’t your thing. So tasty!
Here is the recipe:
6-INGREDIENT PB CHOC CHUNK PROTEIN BLONDIES
(oil-free, macro-friendly)
(oil-free, macro-friendly)
Makes: 12 ( per slice – cal: 150 P: 8g, C: 14g, F: 7g )
INGREDIENTS:
DRY:
-
3/4 cup self raising flour
-
1/2 cup protein powder (I used @macr0mike PB cheesecake)
-
1/3 cup coconut sugar
-
50g dark chocolate, chopped (I used @whittakersnz )
WET:
-
1/2 cup peanut butter (I used @byronbaypeanutbutter )
-
1/2 cup almond milk
-
*Optional: 1 tsp vanilla extract
METHOD:
1. Preheat the oven to 160 degrees celsius and line a square tin with non-stick paper
2. In a large bowl, combine the dry ingredients
3. In another bowl, mix together the wet ingredients until smooth
4. Add the wet ingredients to the dry and use a spatula to fold until combined. Add a dash of extra almond milk if required. Do not overwork.
5. Transfer the batter to the prepared tin
6. Bake in the oven for 20-22 minutes until a knife inserted comes out almost clean
7. Remove from the oven and allow the blondie to cool before slicing.
*Storage tips: in an airtight container at room temperature for up to 3 days, in the fridge for a week, or in the freezer for months.
Enjoy guys! Let me know if you try it