White Chocolate & Pistachio Blondies
These soft and chewy blondies are made with a unique blend of semolina and oat flour, creating the perfect texture with a hint of nuttiness. The combination of white chocolate and roasted pistachios makes them simply irresistible.
Ingredients
½ cup melted ghee /neutral oil*
⅓ cup coconut sugar
3 tbsp honey
1 large egg + 1 egg yolk (room temp)
1 tsp vanilla extract
½ cup oat flour
¾ cup semolina
¼ tsp baking soda
½ tsp salt
½ cup white chocolate, chopped (or chips)
½ cup roasted pistachios, roughly chopped
Method:
Preheat the oven to 180°C (350°F) and line an 8x8-inch metal baking pan with parchment paper.
In a medium bowl, whisk together the oil, coconut sugar, and honey until well combined.
Add the egg, egg yolk, and vanilla extract, then beat until smooth.
In a separate bowl, mix together the oat flour, semolina, baking soda, and salt. Add to the wet ingredients and mix until just combined.
Fold in the chopped white chocolate and pistachios.
Pour the batter into the prepared pan, spreading it evenly.
Bake for 20-25 minutes, or until the top looks set and a toothpick inserted in the center comes out with moist crumbs. Be careful not to overbake!
Let the blondies cool completely before slicing.
(Optional) Top with rose petals and flaky sea salt for an extra special touch.
Notes:
I used Algae oil, you can also use melted ghee, avocado oil or melted butter (cooled)
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