Cook’s Tip
Keep in an airtight container in the fridge for up to 3 days. Alternatively, freeze for up to 2 months.
How our food works for you see page 88
BLUEBERRY COCONUT BLONDIES
PREP 15 MINS COOK 25 MINS
SERVES 16 (AS A SNACK)
150ml aquafaba (water from a 400g can of no-added-salt chickpeas – keep the chickpeas for salads, blend into hummus or scatter into veg-packed one-tray roasts), chilled
85g coconut sugar
150ml light coconut milk
185g wholemeal spelt flour
20g cornflour
½ tsp baking powder
½ tsp bicarbonate of soda
Zest of 1 lime
150g blueberries
10g (1 ½ tbsp) coconut flakes
1 Preheat oven to 160°C (fan-forced). Spray a 20cm x 20cm square cake tin with cooking spray and line with baking paper, leaving paper to overhang the sides.
Using electric beaters, whisk the aquafaba until very foamy. Gradually beat the sugar into the foam, whisking well after each addition, until thickened and shiny. Stir in the
