These PB & Strawberry Blondies are healthy, gluten-free, vegan, oil-free and refined sugar-free! They’re extremely easy and quick to make and make for the most perfect mid-afternoon snack with a warm mug of tea.Jump to Recipe
I’ve always loved baking, it reminds me of my childhood when I used to bake with my mum (although I think all I did was help clean I.e. lick the bowls clean).
I even started a little “business” called ‘Kita’s Cakes’ and sold cupcakes and cakes to people who felt sorry for me and thought it was cute that I was trying to make some pocket money.
Although I baked nearly every weekend, I didn’t really eat many cakes or sweets growing up. I used to have some crazy will power and I really savoured the rare bar of chocolate I got. My Easter chocolate used to last me weeks as I would only have a small bit every day.
This has changed a lot over the years, and I think now I’m making up for all the sweet things I didn’t eat back then. Now that my sweet tooth has finally come through, I’m constantly looking for ways to bake healthier and more nutritious treats.
How to bake healthier
I’ve mentioned previously that I limit my use of oil in cooking and baking, and now I will tell you why. Oil is very calorie-dense! I’m not obsessive over the number of calories I consume, but I just know that if I don’t use oil I can eat more!
This is also why I like to use low-calorie syrups in my baking too. One of my favourite brands is Sweet Freedom. They have a long list of syrups and chocolate sauces that are all-natural, vegan, gluten-free and cruelty-free! Their products are lower in calories, healthier and tastier than a lot of other sweeteners. I use their products on a daily basis, in sweet and savoury dishes!
They were kind enough to gift me the vanilla syrup, caramel syrup and choc pot and I must say, I’m in love.
(I used the vanilla syrup in these blondies and my oh my, what a treat!)
How to make PB & Strawberry Blondies
These blondies are incredibly easy to make. They require just 6 ingredients, whack them all in a blender and bake!
Chickpeas. This may come as a shock to you, but chickpeas have become very popular in the baking-world (and for good reason too!). They serve as the perfect alternative to flour and provide a fudge-like consistency. They are also high in protein and vitamins. I promise you won’t even taste them!
The next crucial ingredient is peanut butter. You could use any nut or seed butter, but peanut butter is my personal favourite!
As mentioned earlier I used Sweet Freedom’s Vanilla Syrup in my blondies, but any liquid sweetener will work e.g. maple, agave…
The fourth and most boring ingredient of the bunch is baking powder. The baking powder just provides a bit of fluff!
Lastly, to help you along with the blending and to add a bit of moisture is plant-based milk. Any will do, whatever you prefer! I used soya milk as I like that extra bit of protein.
You can make these with or without strawberries, you can even replace them with a different type of berry, chocolate or nuts.
Looking for more healthy bakes?
If you make this recipe, please leave your feedback in the comments or tag me on Instagram (@kitseats) I would love to hear from you!
PB & Strawberry Blondies
- blender or food processor
- 2 tins Chickpeas
- 100 grams Peanut Butter or any other nut or seed butter
- 80 grams Syrup
- 1 tsp Baking Powder
- 1/4 cup Plant-Based Milk
- Pinch of Salt
- 1 cup Strawberries
- Drain your tins of chickpeas (reserve the water for another recipe!) and rinse them under some cold water.
- Add the chickpeas and the rest of the ingredients (excluding the strawberries) to a blender or food processor and blend until smooth. You can add extra milk if needed. The mixture should be quite thick.
- Press half the mixture into a baking dish lined with parchment paper. Layer on some chopped strawberries and then add the rest of the mixture. Add some extra strawberries to the top.
- Bake in a preheated oven @ 180°C for 20-25 minutes, depending on how thick your blondies are.
- These blondies will last at least 3 days in an airtight container in the fridge. Just be mindful if you are using fruit as to how long they last!