Peanut butter blondies with chocolate chips
THE patisserie chef at the Caldesis’ restaurant in London, Stefano Borella, came up with these delightfully nutty little cakes that are the perfect sweet bite to finish a meal with. Use peanut butter that is made with peanuts alone and contains no added oil or sugar.
PER SERVING CARBS 6g PROTEIN 2.7g FAT 7.4g FIBRE 1.7g CALORIES 102
SERVES 16
4 medjool dates, stoned and chopped 100g peanut butter 25g butter Pinch of salt, optional 30g coconut flour 2 tsp vanilla extract 50g ground almonds 2 eggs 1 tsp baking powder 30g macadamia nuts or pecans, halved 20g 85% dark chocolate, roughly chopped
HEAT the oven to 220c/200c fan/gas 7. Line a 18cm square cake tin with baking parchment. Soak the dates in 3 tablespoons of very hot water for a few minutes and leave to soften. Melt the peanut butter and butter together in a small heatproof bowl in the microwave for a couple of minutes. If you don’t have a microwave, put them in a glass bowl over (but not touching) a pan of simmering water instead. Add the dates and 75ml of warm water to the peanut butter mixture and use a stick blender or fork to blitz the ingredients together briefly. Add a pinch of salt, if using. Add the coconut flour, vanilla, almonds, eggs, and baking powder, then blitz with the stick blender again, or simply stir through to combine. Spoon the mixture into the prepared tin and scatter over the nuts and chocolate. Put the blondies into the oven and bake for 10 to 12 minutes, or until firm to the touch and the nuts are lightly browned. Leave to cool in the tin before serving at room temperature.
FRESH after winning a Golden Globe, Emma Corrin made a curious choice of outfit when she received a Critics’ Choice award for her role as Diana, Princess of Wales in The Crown earlier this week. It was Schiaparelli couture (the first couture dress she’s worn) with golden pearl-encrusted molars around an open front with matching earrings. But what is she saying with this frock? Princess Diana bites back?