High Protein Blondies
By Luke Hines
Directions
Preheat the oven to 180ºC and line a 9 x 9 inch baking pan with baking paper.
Place the lentils in a food processor, adding a few tablespoons of water, then blitz until the lentils are a smooth puree, set aside.
In a large bowl, combine the oat flour, baking powder and salt. Whisk well & set aside.
In another large bowl, add the peanut butter, maple syrup, vanilla & whisk until well combined and smooth. Stir in the puree and mix until well combined.
Fold the dry ingredients into the wet, along with 2/3 of the chocolate chips. Pour your batter into the prepared baking tray and then top with remaining 1/3 of chocolate chips.
Transfer to the oven and bake for 20-25 mins or until its golden brown on top and the chocolate chips have melted.
- 2 cups McKenzie's Lentils in Tetra Pak
- 1 cup smooth peanut butter
- 1 cup pure maple syrup
- 1 tbs pure vanilla extract
- 2 cups McKenzie's Oat Flour
- 1 tsp McKenzie's Baking Powder
- 1/2 tsp McKenzie's Himalayan Pink Rock Salt Large Grinder
- 1 cup chocolate chips
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