Spiced apple blondies

Ingredients

1. For the spiced apple:
2. 1 bramley apple
3. 1 teaspoon of cinnamon
4. 1 tsp ginger
5. ½ tsp nutmeg
6. 1 tbsp maple syrup
7. 2 tbsp water
8. For the blondie mix:

< li>1 can of chickpeas

9. 1 tablespoon of flaxseed, 3 tablespoons of water
10. 2 teaspoons of coconut oil (solid)
11. 1 tablespoon of maple syrup
12. 8 pitted dates
13. 50 g organic raisins (without oil)
14. 2 tbsp dried coconut
15. 10 sprigs of fresh thyme, leaves picked
16. 1 teaspoon vanilla extract
17. 2 teaspoons baking powder
18. ½ teaspoon Himalayan pink salt
19. 1 tablespoon chia seeds for garnish

Procedure

• Heat the oven to 180°C / 350°F / Gas mark 4.
• Prepare the flaxseed egg by Mix the flaxseed and water in a bowl and put in the fridge for about 15 minutes.
• Put the coconut oil in a casserole dish and heat in the oven for 5 minutes until melted.
• Peel, core and cut the apple into small pieces. In a saucepan over medium-high heat, bring the maple syrup, water, and spices to a boil. Simmer until something like apple puree is formed, stirring occasionally so the maple syrup doesn’t burn and most of the water has evaporated. Leave to cool.
• While the apple is cooking, you can start preparing the blonde mass. Drain and rinse the chickpeas and place in a mixing bowl along with the dates and flaxseed egg. Use an electronic hand blender or food processor to blend.
• If necessary, use some melted oil to grease a brownie pan and add the rest to the blondie mixture.
• Stir in the remaining ingredients, except for the chia seeds. If the mixture seems too dry, you can add a tablespoon of non-dairy milk (this will depend on the moisture in your applesauce).
• Pour the mixture into a brownie pan and roll evenly with it Spatula. Sprinkle chia seeds on top and bake for 25 minutes.
• When cool, remove from the pan and place on a cooling rack. Cut into squares and refrigerate: they will firm up and last longer.