Yes, I’m back again!
Sorry for the sporadic posts over the past month or so. I’ve been busy with life and since exams finished, trying to get things organised for Japan before I disappear for 3 months.
Speaking of heading to Japan, I fly there on Monday and make my way down to Hiroshima, so the blog posts will change from my usual fare as I will have access to a completely new set of ingredients and culinary inspiration.
So expect a mix of new recipes inspired by my change of scenery along with personal recommendations on the places to go and see in Japan.
I think this change will be exciting for all of us.
So here’s to a new adventure and a new recipe to celebrate!
Just a few pointers as usual.
I used erythritol in this recipe, which can have a cooling sensation as it doesn’t dissolve in cold water. So to reduce it, you can process it in a blender to powder it and then use as normal it or replace half of it with sugar, however the calories will increase.
To reduce the calories further, reduce the cashew butter to 1/2 cup and then increase the banana to 150g instead and then add 1/4 cup of flour to the recipe.
Follow the rest as usual and you can also reduce the chocolate chips if you like, but for us chocoholics, they’re non-negotiable.
Also, for added banana flavour, you can add 1 tsp of banana extract if you want.
Cashew Butter Chocolate Chip Banana Blondies
Yield: 16 blondies
- 240g / 1 cup
- 90g / 1 small
- 200g / 1 cup
Erythritol/ xylitol *
- 30g / 2 tbsp
- 15 ml/ 1 tbsp
- 1/4 tsp
- 60g / 1/2 cup
- 60ml / 1/4 cup
- 100g / 1/2 cup
Milk chocolate chips **
- 1/2 tsp
- Preheat the oven to 180°C / 160°C fan assisted and line a square 20 cm baking tray with greased foil/ baking paper.
- Melt down the cashew butter in a medium mixing bowl in the microwave and then mash the banana and mix in with the eggs, molasses and erythritol/ xylitol, vanilla extract and salt together.
- Sift and fold in the baking powder until just combined and then mix in the milk and chocolate chips until the mixture is like slightly runny brownie batter.
- Scrape into the pan and bake in the oven for 25-30 minutes until a skewer inserted one inch from the side of the pan comes out clean or into the centre comes out with moist crumbs but no streaks of batter.
- Remove from the oven and allow to cool in the pan completely before slicing into 16 pieces and serving.
- These will dry out if not covered properly, so store in the fridge in an airtight container and eat within 3-4 days for best texture.
Makes 16 blondies
Serving size: 1 blondie
|Amount Per Serving|
|% Daily Value *|
|Total Fat 10 g||15 %|
|Saturated Fat 3 g||16 %|
|Monounsaturated Fat 0 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 23 mg||8 %|
|Sodium 43 mg||2 %|
|Potassium 109 mg||3 %|
|Total Carbohydrate 29 g||10 %|
|Dietary Fiber 0 g||1 %|
|Sugars 6 g|
|Protein 4 g||7 %|
|Vitamin A||1 %|
|Vitamin C||1 %|
* Xylitol is slightly higher in calories than erythritol and they can both give a slightly grainy texture. Use powdered erythritol for less of a grainy texture and replace half of the erythritol with sugar to reduce the melting sensation.
** Use a combination of different chocolate chips for some variety if desired.
If you want a blondie with lower calories, use 120g / 1/2 cup of cashew butter with banana instead or omit the chocolate chips, however I would suggest keeping the chocolate chips in.