As much as I love my sweet potato brownies, I also enjoy blondies too, so when I picked up a couple of packs of reduced macadamia nuts from M&S I thought that they’d be the perfect nut to base a batch of blondies around. Now, I’m not going to lie, ordinarily macadamia nuts are pretty expensive to buy in the UK, so if you’d prefer you can substitute them for the same weight in hazelnuts, brazil nuts, peanuts, pecans, pine nuts, pumpkin seeds or walnuts and they will remain low FODMAP. (One blondie is a low FODMAP serving.)
Blondies are very similar to brownies, but instead of using cocoa or dark or milk chocolate they are based around vanilla flavours, white chocolate and brown sugar. This combination of ingredients ensures that they remain lighter than their chocolate-laden brownie counterpart. I still use sweet potato in my blondie recipe because I think that incorporating the naturally sweet vegetable is a brilliant way to ensure that the bake remains soft and retains its moisture content. (Sweet potatoes are also an excellent source of fibre and B-vitamins, so it’s a great way to include some nutrition within what is essentially a one-off treat!)
If you’ve enjoyed my sweet potato brownies in the past then I’d encourage you to give these blondies a go. Regardless of the type of nut you choose to use in them they’re light, rich and delicious. They can be eaten on their own as a cake, but they’re particularly fantastic when they’re slightly warmed and served with lactose-free cream or ice-cream (or non-dairy). Try them and let me know what you think!
350g raw sweet potato (peeled weight) peeled and cut into cubes
150g self-raising gluten-free flour (I use Dove’s Farm G/F flour because it’s made with low FODMAP ingredients whereas many other gluten-free flours are made with high FODMAP options.)
120g brown sugar
1 tsp vanilla
100g butter (or non-dairy version)
1 tsp baking powder
100g dairy-free white chocolate chips
100g macadamia nuts
50ml rice milk
Cook the sweet potato by peeling it and cutting it into small cubes and cooking it on a plate in the microwave until soft. Leave to cool.
Preheat your oven to 190C/170C Fan/375F/Gas mark 5.
Lay out your brownie cases or mini loaf baking boxes on a baking tray. (You can use muffin cases instead, if you like.)
Put the butter and sugar in a mixing bowl and whisk until fluffy. Add the eggs, rice milk and vanilla and whisk again until combined.
Add the sweet potato, flour, baking powder and whisk until combined.
Fold the chocolate chips and macadamia nuts into the blondie mixture and divide between 8-10 brownie cases.
Bake for 25-30 mins or until a skewer pushed into the middle of them comes out clean.
Leave to cool slightly and then serve.
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