I feel strongly that cake and its delicious associates shouldn’t be the preserve of the afternoon or post dinner treat. That said, in order to get away with eating cake-like creations for breakfast, the slice in question needs to have a little substance to keep you going – cue my Peanut Butter Apple Blondies.
These little slices of autumnal heaven are gluten and dairy-free, packed with toasty pecans and cinnamon spiked apple chunks. Flourless and made with lashings of natural peanut butter and honey, these are healthy-ish and saintly enough for any time of day. The best part? A casual drizzle of salted date caramel on top…who could resist?
– 280g jar natural peanut butter
– 1 egg, beaten
– 75ml honey
– 2 large Bramley apples, peeled and cored
– 1 tsp cinnamon
– 1 tsp coconut oil
– 100g pecans, chopped
– 1/2 tsp bicarbonate of soda
For the caramel
– 100g dates
– 2 tbsp nut butter
– a dash of almond milk to loosen
– 1 tsp vanilla extract
– a sprinkle of sea salt
1. Preheat your oven to 170C. To a pan on a medium high heat add the coconut oil, chopped apple and cinnamon and cook for two minutes until softened slightly.
2. In a mixing bowl, combine peanut butter and honey, add bicarbonate of soda and mix in the beaten egg. Whisk until smooth.
3. Add chopped apple and chopped pecans to the batter and spread into an 8×8 baking tin lined with parchment paper.
4. Bake for 15-20 minutes or until golden on top and slightly under-baked within. Allow to cool fully before removing from the tin.
5. To make the date caramel, soak the dates in boiling water for 10 minutes, drain and add to a blender or food processor with peanut butter, almond milk, salt and vanilla and blend until smooth and creamy.
6. Once the blondies are cool, drizzle with caramel and serve.
Growing up with the name Darina, I was constantly asked if I could cook like my namesake. I am the only person to have contested both Masterchef and the Great Irish Bake Off and am passionate about discovering and creating delicious things – I can sometimes be caught in the act on TV3’s Six O’Clock Show or RTE Today. Working with TheTaste allows me to satisfy this craving and marries my food fascination with my love of writing and ranting. Follow me on my pursuit of deliciousness.