Cookbook Exclusive: Julia & Libby’s Macadamia Blondie

2.11.17

 

The girls are BACK!

After the overwhelming success of their first book, gorgeous sisters and self-taught foodies Julia and Libby are back for round two. Next week the girls will be releasing Nourished, a hard cover recipe book filled with 80 new whole food recipes that prove you don’t need to sacrifice on flavour for nutrient-rich meals.

“This book is a lot more relaxed in it’s approach than our first; when we released Julia and Libby’s Wholefood Kitchen in 2016 we were both relatively strict in terms of our diet. This time we wanted to show our audience that healthy eating doesn’t have to be boring or expensive. We are both self-taught cooks so if we can make these recipes then anyone can.”

Juls and Libby have very kindly offered to share their Macadamia Blondie recipe from Nourished with The Twenties Club and I am so grateful. This recipe is gluten-free, dairy-free and vegan, and if you don’t bake it tonight you probably need to rethink your life choices.

Nourished by Julia and Libby

RRP $49.95

Available at Paper Plus stores nationwide and JuliaAndLibby.com on November 6.


Julia and Libby’s Macadamia Blondie

Dietary: Gluten free, dairy free, vegan  
Yields: 12 pieces 
Prep time: 5 minutes 
Cook time: 20 minutes 

Ingredients:
1x 400g can chickpeas, drained and rinsed
½ cup peanut butter
1/3 cup brown rice malt syrup
1 Tbsp vanilla extract
¼ tsp baking soda
¼ tsp baking powder
½ cup macadamias, roughly chopped
A pinch salt

Method:
Preheat oven to 180 degrees Celsius fan bake. Line base and sides of loaf tin with baking paper.

Place all ingredients except for macadamias, into a food processor and blend until smooth. Take blade out of processor and add in macadamia pieces. Mix around so that everything is combined.

Transfer mixture to loaf tin and spread evenly. Place the loaf into the oven, and bake for 20 minutes or until a skewer inserted in the centre comes out clean. Take the loaf tin out of the oven, and let the blondie cool before cutting.  it is best stored in an airtight container, where it will keep for up to 1 week.