Spiced apple blondies


  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:
  9. < li>1 can of chickpeas

  10. 1 tablespoon of flaxseed, 3 tablespoons of water
  11. 2 teaspoons of coconut oil (solid)
  12. 1 tablespoon of maple syrup
  13. 8 pitted dates
  14. 50 g organic raisins (without oil)
  15. 2 tbsp dried coconut
  16. 10 sprigs of fresh thyme, leaves picked
  17. 1 teaspoon vanilla extract
  18. 2 teaspoons baking powder
  19. ½ teaspoon Himalayan pink salt
  20. 1 tablespoon chia seeds for garnish


  • 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.
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