SSD PROTEIN - Salted Caramel & Raspberry Blondies
This recipe is super simple, add everything into a blender and pulse. For a gluten free alternative, use plain gf flour and for a df alternative, use a plant based milk.
As for the can of chickpeas - you will not taste it, trust me! It adds a super smooth buttery consistency to the mixture - and none of my family suspected there was chickpeas in it!
SSD SALTED CARAMEL AND RASPBERRY BLONDIES 🤎
Author/Creator - www.instagram.com/nutritionwithal/
Video - www.instagram.com/p/CN1wgoTHrg3/
This recipe sent my DMs into overkill - it seriously tastes as good as it looks too! And now you can make it for yourself!!!!
Enjoy this recipe - I would love to hear what you think of it so be sure to tag me when you recreate it 🤤🤤🤤
- 1 can chickpeas
- 2 eggs
- 3/4 cup milk
- 100g caramilk, melted
- 1/2 cup brown sugar
- 2 scoops (60g) SSD vegan salted caramel protein powder
- 1/2 cup plain flour
- 3/4 cup fresh or frozen raspberries
Preheat your oven to 160 degrees Celsius.
Drain and wash your chickpeas. Optional step: peel your chickpeas by squishing them between your fingers (blondies will be a lot smoother).
In a food processor, add the chickpeas and blend until all broken down. Add your eggs, milk and melted caramilk. Blend to mix.
Add in your brown sugar, SSD protein powder, flour and process one final time to mix all together.
Line a square baking tray with baking paper. Add in half the mixture, top with half the berries, then finish with remaining mixture and top with other half of the berries.
Place in the oven for 40-45 minutes, or until an inserted skewer comes out clean.
Ally Mannix is a Student Nutritionist (BNutSc). She is also a recipe developer and educator with a goal of making nutrition simple, real and wholesome. You can find out more about Ally at her website - https://linktr.ee/nutritionwithal