These ridiculously moist vegan Peanut Butter Blondies will never go out of fashion in my life. So fudgy and nutty and cakey – oomph!
Never in my life had I heard of millet until about a year ago when venturing into the world of unknown grains. The flours that they are capable of transforming into miraculously baked goods is crazy (I’m not so sure if that sentence is correct, but meh, I’ll leave it in!).
As an expat in China, I’m pretty clueless when it comes to reading Chinese so even with the help of translation apps, my failures to transform mandarin into English are somewhat a frequent event. Luckily, with the help of Chinese friends, I can send them a photo of the label and they tell me what it is- it’s like Christmas, each text a surprise!
I was informed that the one of my bags’ of contents was in fact millet flour. Originating from the seeds of the flowering sorghum plant, the millet is ground into a fine powder and used traditionally in countries such as India for brewing alcohol as well as making bread, but I’m a cake fiend so that’s the direction I’m heading.
Peanut Butter Blondies Recipe
Ingredients for peanut butter blondies:
- 75ml coconut oil
- 150g peanut butter
- 150g brown sugar
- 150ml soya milk
- 75g chopped walnuts
- 1tsp vanilla extract
- 100g millet flour
- 1 teaspoon baking powder
- 100g dairy-free chocolate chips
- Preheat oven to 180C.
- Combine wet ingredients together and dry ingredients together before mixing both with each other.
- Pour the mixture into a baking tin and bake for 20 minutes.
- Allow to cool before serving.
Made this Recipe?
If you had a go at this recipe please feel free to give me a shout on Instagram at @food_flaneur – would love to see your pics!