Nourishing Raspberry and Vanilla Blondies
This recipe started in my kitchen when I was supporting a very fussy toddler and their family. I needed something naturally sweet, full of nutrients and soft that still felt like a real snack. These simple ingredients deliver protein, fibre and natural sweetness in every mouthful. There’s no refined sugar and no fuss, just a smart way to feed your child with confidence.
DIETARY: VEG, DF, GF, NF
ALLERGENS: Eggs
AGE GROUP: 10 months+
DIFFICULTY LEVEL: Beginner
SERVES: 12
PREP: 10 mins
COOK: 20-25 min
EQUIPMENT: High-speed food processor
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Ingredients
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| 400g canned cannellini beans, rinsed and drained | |
| 3 eggs | |
| ¼ cup (60ml) coconut oil, melted | |
| 6 (90g) pitted soft medjool dates | |
| 1 ½ tbsp (15g) coconut flour | |
| 2 tsp (10ml) vanilla extract or powder | |
| 1 tsp (4g) baking powder | |
| Pinch of sea salt | |
| ¼ cup (40g) frozen raspberries |
Directions
1.
Preheat the oven to 180°C and line a 20cm square cake tin with baking paper.
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2.
Place beans and eggs into a high-speed food processor and process until smooth, scraping down the sides once or twice to help blend evenly.
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3.
Add coconut oil, dates, coconut flour, vanilla, baking powder and salt and process until well combined and smooth.
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4.
Gently fold in half of the raspberries.
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5.
Pour the mixture into the prepared baking dish. Sprinkle it with the rest of the raspberries.
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6.
Place in the oven and bake for 20-25 minutes or until a cake tester or knife comes out clean.
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Notes
Storing leftovers: Serving and storing leftovers: Store in an airtight container in the fridge for up to 7 days or freeze for up to 4 months.
Allergies: For an egg-free version: Swap eggs for 1-2 ripe bananas (200g peeled).
Easy ingredient swaps: Swap cannellini beans for chickpeas or navy beans.
For fussy eaters: Make sure the beans are processed very smoothly.
To sweeten: Add 1/4 cup of maple syrup to the batter. Or replace dates with 1/3rd to half a cup of maple syrup.
