- 1.5 tbsp. ground flaxseed
- 135 g Küchenmeister Whole Wheat Flour
- 1 tsp. baking powder
- 1/8 tsp. salt
- 145 g + 1 tsp. agve syrup
- 120 ml almond milk
- 3 tbsp. almond butter
- 50 g cashews (soaked in water for ca. 4 hours)
- 80 g + 90 g mixed berries
Preheat the oven (electric 175°C / circulated air 155°C). Grease a square baking tray (ca. 20 x 20cm) and lightly dust with flour. Mix the ground flaxseed with 3 tablespoons of water and set to the side.
In a large bowl mix together the flour, baking powder and salt. Stir in the flaxseed mixture, agave syrup, almond milk and almond butter. Using a fork gently squish 80g of the berries and briefly fold it into the batter. Pour the batter into the baking tray and spread evenly.
Drain the soaked cashews of any excess liquid. Now place the cashews, 90g of berries and 1 tablespoon of agave syrup into a food processor and purée until smooth (if necessary add a little water). Using a spoon drop the cashew-berry mixture onto the uncooked blondies. Spiral the mixture through the batter using a knife.
Bake the blondies for 25-27 minutes, before removing from the oven and allowing cooling completely.