Ingredients
Golden, chewy and irresistibly sweet — these White Chocolate Blondies are a love letter to classic café slices, but with a nourishing twist. Thanks to Botanika Blends Vanilla Cake Batter Protein, you get that cake batter nostalgia with a boost of plant power. Perfect with a cuppa or as a lunchbox treat!
Method
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Preheat oven to 180°C and line a 20cm square baking tin with baking paper.
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In a large bowl, whisk together flour, protein, salt, baking powder, sugar, and white chocolate.
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In a separate bowl, melt almond butter (microwave if needed), then mix in coconut oil and almond milk.
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Pour wet mix into dry ingredients. Stir until thick but spreadable. Add a splash more milk if too stiff.
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Spoon batter into lined tin and smooth out with a spatula.
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Bake for 20–25 minutes or until a skewer comes out clean. Allow to cool before slicing into 9 blondies.
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Store in an airtight container for up to 5 days.
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