Rinse the white beans thoroughly and drain well. This makes the batter milder in flavour and gives it a better texture.
Blend the white beans with the almond butter, maple syrup, baking powder and salt into a smooth, thick batter. Make sure there are no bits left.
Roughly chop the almonds and fold them into the batter. This adds more bite to the soft mixture.
Spread the batter in a small tin lined with baking paper. Spread it evenly so the blondies bake neatly.
Bake the blondies at 180 °C (160 °C fan) for 20–25 minutes, until the top is slightly firm. Then let them cool completely so they hold together when you cut them.
Cut the blondies into squares and serve them plain or slightly chilled. That way they're a little more compact.
Good to know
These blondies are simple, soft and pleasantly nutty. You can't immediately taste what's in them – and that's exactly what makes them so charming.
Swaps
Almond butter → cashew butter (a little milder in flavour, similar in calories); almonds → walnuts (more omega-3 fatty acids, but a stronger flavour); maple syrup → date paste (also adds some fibre); white beans → chickpeas (a similar amount of plant protein, a little more savoury in flavour)
Allergens
Contains tree nuts. Because of the dense texture, only suitable for small children in appropriate portions. Generally fine during pregnancy, as long as all ingredients are fresh and handled hygienically.
