Cannellini, oat and blueberry blondies

Ingredients

For 1 serving

• Cooked cannellini beans120 g
• Rolled oats25 g
• Vital wheat gluten20 g
• Maple syrup1 tablespoon
• Baking powder3 g
• Vanilla extract1 teaspoon
• Blueberries60 g
• Almond butter5 g

Contains: gluten, nuts,

In season: June – August

Method

1. Turn the oven on to 180 °C (conventional) and line a small tin, about 15 cm square, with baking paper.
2. Drain and rinse the cannellini beans and pat them dry with kitchen paper. Blend them with the oats, maple syrup, vanilla extract and almond butter until the mixture is smooth and thick.
3. Transfer it to a bowl, add the wheat gluten and baking powder and fold with a spatula just until combined; gently stir in the washed and dried blueberries.
4. Pour into the tin, level the top and bake for 22 minutes, until golden on top and a skewer inserted in the centre comes out dry.
5. Leave the blondie to cool in the tin for 10 minutes so it firms up, then cut it into squares.