bars - Double choc banana blondie
- 1 medium banana
- 1/2 cup silken tofu
- 1/2 cup mashed chickpeas
- 1/3 cup coconut butter- melted
- 2 tsp vanilla extract
- 1/4 cup agave plus 1/4 tsp stevia
- 1 cup GF flour mix (I used 1/3 cup each of almond meal, buckwheat flour, tapioca flour)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- A pinch salt
- 1/2 tsp cinnamon
- 3 tbs cocoa powder
- Handful dark chocolate chips
- Handful nuts (I used hazlenuts)
Adapted from includingcake.com
Blend the wet ingredients in food processor until very smooth. Pour into a bowl, add dry ingredients (except cocoa, chocolate and nuts) and blend together well mixed.
Divide the mixture into two bowls and add the cocoa two one half of the mixture and mix through well.
Spoon the chocolate mixture into a greased/lined 7” round cake tin (or square tin or loaf tin) and smooth out. Spoon over the blondie layer and gently smooth across taking care not to disturb the bottom layer.
Add the choc chunks and nuts to the top. Bake in the oven at 180C for approx. 20 mins until lightly golden at the edges and a skewer comes away clean. Allow to cool before slicing and serving.