I’ve been addictive to these blondies and everyone at home just love it! These are made with real nuts and addition of choco chips makes these an heavenly treat.
Baking with nut butters negates the use of butter since nut butters contain their own fat/oil. You can use any nut butter as the main ingredient and these can be made vegan or gluten free or flour-less. Blondies are like brownies but contain less of cocoa or chocolate. As the name suggests, they are brown in colour. They are great as a snack or you could have them as dessert with some ice-cream.
500 gms nut butters like peanut butter or almond butter
2 eggs or 30 gms flax seed powder lightly beaten with 6 tbs of water for egg-less version
1 tsp baking soda
120 gms raw sugar
25 gms choco chips
20 gms nuts or cocao nibs
Note: I usually prefer to add some crunch to my blondies by adding cocao nibs or nuts
- Measure all the ingredients and keep aside.
- Lightly beat two eggs in a bowl.
- Mix the nut butter, raw sugar, soda , choco chips and nuts into the wet mixture very softly.
- Line 10×10 inch baking dish/pan with aluminium foil or parchment paper and spread the mixture evenly throughout.
- Bake in a pre-heated oven at 180 degree centigrade for about 18-20 minutes.
- Once done, allow it to cool before cutting them into desired shapes. Serve warm or at room temperature. This recipe makes about 25 pieces.
Peanut butter is versatile. My last recipe, grilled chicken with warm peanut butter sauce was a killer with my friends and family. Peanut butter can so easily make any Asian dish taste good. I can think of so many good uses of using peanut butter in Asian cooking like satay sauce, pad thai or a salad recipe that I’m going to share in my post today.
If you’re not a peanut butter fan like me, spiking your peanut butter with some palm sugar or coconut sugar and bird’s eye chilli can do wonders! If your basic sauce is ready, you can add pretty much anything that you like to this sauce.
These little lettuce wraps are just right for a healthy light meal or serve them up as a snack or starter. It is a vegan recipe and you could also make it raw by negating the tofu. This salad is a colourful and fun way of enjoying your veggies!
6-8 Lettuce leaves, cleaned, dried and of desired size
1 big carrot, julienned
50 gms tofu, shredded (optional)
50 gms sprouts
1tbs peanut butter (I used i2cook’s peanut butter)
1 bird’s eye chilli, chopped finely
1 tsp soy sauce
1/4 tsp grated ginger
2 tsp palm or coconut sugar (I used i2cook’s coconut sugar)
juice of half a lime
salt to taste (if required)
basil & roasted peanuts for garnish
- Combine the carrot, tofu, chilli and sprouts in a bowl.
- Mix peanut butter, soy sauce, sugar, ginger and lime juice. Add a teaspoon of water and mix well. Refrigerate for 30 minutes.
- Place this mixture on each lettuce piece and garnish with basil, peanuts. Serve immediately.
- Alternatively lay out the ingredients and allow everyone to assemble their own. Serves 2-4.
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