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An unusual blondies with cannellini beans, almonds, maple syrup and spelt flour. A dairy free cake absolutely taste delicious thanks to raspberries and dark chocolate. Its moist and firm texture brings to mind the castagnaccio (a traditional Italian cake with chestnuts). It’s perfect both for afternoon snack and for power breakfast. Enjoy!
CUCINA: Italian
  • 130 g of toasted almonds, peeled (or cashews)
  • 1 can of cannellini beans (240 g), drained and rinsed
  • 180 ml of maple syrup
  • 2 eggs
  • 80 ml of sunflower oil
  • a pinch of salt
  • 160 g of spelt flour
  • 1 teaspoon of baking powder
  • 150 g of raspberries
  • 50 g of dark chocolate cut into small pieces + other 50 g for the garnish
  1. Preheat the oven to 180°C.
  2. Line a 18x24 cm baking tin with baking paper.
  3. Make the almond butter (or cashew butter)
  4. Place the almonds (or the cashews) in the bowl of a food processor and pulse at intervals until you get a finely textured almond flour.
  5. Scrape down the sides, every now and then, and continue to pulse.
  6. Repeat until the natural oils release and the mixture reaches a creamy consistency. The amount of time may vary according to the strength of your food processor.
  7. Make the blondies dough
  8. In the bowl of the food processor, add to the almond butter the cannellini beans, the maple syrup, the eggs, the salt and the oil. Blend until you have an homogeneous mixture.
  9. Fold in the spelt flour, the baking powder and half of the raspberries.
  10. Blend quickly to combine.
  11. Pour the cake mixture into the prepared tin and level its surface with the back of a spoon.
  12. Scatter the remaining raspberries and the dark chocolate cut into small pieces over the cake.
  13. Bake for about 25/30 minutes or until a toothpick inserted in the middle of the cake comes out with some moist crumbs.
  14. Melt the chocolate in the microwave oven (or cook it in a double saucepan).
  15. Take the cake out of the oven and spread the melted chocolate on it.
  16. Allow the blondies to cool completely in the tin before removing and then cut it into small bite sized squares.
  17. Keep in the fridge.
  18. Just before serving, scatter some chocolate chips over the cake, according to your taste.
The almond butter (or cashew butter) is a vegan/vegetarian alternative to the butter of animal origin and it’s rich in nutrients. Moreover, it’s extremely easy and quick to prepare.

You can use it as the traditional butter. Try it in your savoury recipes - maybe to cream a risotto - or in the preparation of sweets. In this case, add to it a few vanilla seeds and a pinch of salt.
You can store it in an airtight jar and keep in the fridge for a few days.
[Recipe from Tesco Real Food]
Recipe by OPSD Il gustoso food blog at