Peanut Butter Blondies with Rosemary

Recipe share from The Secret Kitchen, Earth Cakes Cookbook

Jana, Naturopath, epic baker + creator of The Secret Kitchen Cookbooks, has kindly shared this NEW RECIPE with us from Earth Cakes.

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ingredients:

1 cup all-natural peanut butter (preferably organic)

1/3 cup honey or maple syrup

1 whole egg room temperature or vegan egg replacement

1/4 teaspoon sea salt, plus coarse salt if desired as a topping

1/2 teaspoon baking soda

1/2 cup sugar free  dark chocolate chips or white chocolate chips

1 teaspoon fresh rosemary

1 pinch salt flakes

method:

Preheat oven to 180C and line an 8-inch square pan with parchment paper. (Pro Tip: Grease the pan with a little spray oil first to help keep the parchment paper in place when you add the batter).

In a mixing bowl, combine the peanut butter, honey, rosemary, egg, salt and baking soda and stir well, until a thick and sticky batter has formed. Fold in the dark or white chocolate chips, if using.

Use a spatula to pour the batter into the prepared pan, then use it to smooth the top. Sprinkle coarse sea salt over the top of the batter if desired and add a few extra rosemary leaves for decoration.

Bake until the top is a light golden brown, around 20 minutes. Let the blondies cool completely, as they are very fragile when warm, then cut into squares and serve. I like to store mine in the fridge in an airtight container for a firm texture and longer shelf life. These blondies are a good alternative for anyone that is sensitive to cacao and appreciates a great brownie texture.

Serves 16, Preparation time 10 minutes, Cooking time 20 minutes