|Prep Time||15 min|
|Total Time||1 hour|
2 tbsp ground chia seeds
250g palm sugar
100ml coconut or almond milk
1½ tsp vanilla extract
250g gluten free flour mix
1¼ tsp baking powder
1 tsp fine sea salt
12 ripe fresh figs
1/2 tsp sea salt flakes
Great for vegan and gluten free baking, these fruity blondies are great energy boosters, and you could substitute any fruit that is in season.
“Blondies are one of my favourite things to bake for two reasons: you can make them from start to finish in an hour, and everybody loves them! I have been a fan of chia seeds since I was growing a chia pet back in the 1980’s. Eating them is way better! Who knew they were also so incredibly good for us? I’ve been using flax seeds to make vegan eggs for a long time but I actually prefer using ground chia.” — Claire Ptak
Line a 20 x 30cm baking tray with parchment paper and set aside.
In the bowl of an electric stand mixer, whisk together the melted and cooled coconut oil, chia seeds and palm sugar until creamy and smooth.
Add the coconut or almond milk and vanilla and mix well.
Measure the flour mixture, baking powder and salt in a bowl and whisk together. Add this to the wet and cream together until smooth again. Scoop into your prepared tin and smooth the top.
Heat the oven to 170°C.
Trim the tough stem from the figs but try to keep the shape of the figs intact. Slice the figs in half down the centre through the stem then slice into quarters. Arrange on top of the blondie mixture, skin side down.
Sprinkle with the flaky sea salt and bake for 25-35 minutes or until set and golden. Allow to cool completely before slicing.
Serve with your favourite tea or coffee or glass of dairy-alternative milk.