Literally, this Christmas season has grabbed hold of me tight and I can’t stop with the Christmas-themed cooking – starting with this Peppermint Blondie Recipe! These fudgy, chewy, flourless, gluten-free, vegan blondies are infused with peppermint and topped with a fluffy chickpea water frosting. The candy cane sprinkles and just for that extra little Christmas touch!
I normally make blondies with beans such as white beans or chickpeas but I had none in the house this time. Yes, I did used chickpea water for the frosting, but that was leftover brine from the freezer which I didn’t use last time when I made my Chickpea Blondies so I just defrosted it for this whipped cream – so cool right?! So next time, don’t chuck yours, freeze it.
So as I didn’t have pulses, I thought almond flour would be a good substitute as it’s not dry like a normal grain flour due to it’s higher fat and protein content so this worked in here a treat. And as usual, a healthy dose of oat flour for a little soluble fibre and a bit of a starchy bounce.
Questions about Peppermint Blondie Recipe
How to make blondies?
To make blondies you will need to combine maple syrup, chia or flax eggs, flavourless oil, almond flour, oat flour, peppermint extract and baking powder. Beat until a smooth batter results. Pour into a greased baking tin and bake at 180°C for 20 minutes. Allow to cool.
For whipped cream, add the liquid from a tin of chickpeas to a mixing bowl and add cream of tartar. Whip for around 5-7 minutes using an electric whisk until fluffy and stiff white peaks form. Add peppermint extract 3 tbsp powdered sugar or stevia 1 tbsp at a time whilst continuing to whisk. When all sugar is added and mixture is glossy, spread over the blondie, cut and serve.
Can you freeze blondies?
Blondies can be frozen for up to 2-3 months in an airtight container. They can be frozen with or without slicing. However, it is bets to add the whipped cream the day of serving.
Vegan Peppermint Blondie Recipe Substitutions
- Almond and/or oat flour can be subbed with coconut flour in a 50/50 mix.
- Coconut sugar, brown sugar or stevia can be used instead of maple syrup
- Replace the rapeseed oil with any other oil, preferably a flavourless one
- Either chia egg or flax egg can be used
This Peppermint Blondie Recipe is…
- Fudgy
- Chewy
- Minty
- Gluten-free
- Flourless
- Made with almond flour and oat flour
- Vegan
- Plant-based
More Recipes to Try…
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Peppermint Blondie Recipe
Ingredients
Blondies:
- 250 g almond flour
- 150 g oat flour ground oats
- 2 flax or chia eggs 2 tbsp ground seeds + 3 tbsp water
- 150 ml maple syrup
- 1 tsp peppermint extract
- 1 tsp baking powder
- 1 tsp salt
Vegan Whipped Cream:
- Liquid from 1 can chickpeas
- 3 tbsp powdered sugar or stevia
- ½ tsp cream of tartar
- ½ tsp peppermint extract
Instructions
- Preheat the oven to 180C.
- For the blondies, add flax/chia eggs, maple syrup, peppermint extract and salt to a bowl and mix.
- Add the almond flour, oat flour and baking powder and mix into a smooth, slightly stiff and sticky batter.
- Transfer to a tin (8 x 8 inches) lined with greaseproof paper and bake in the oven for 20-25 minutes.
- For the aquafaba frosting, add the chickpea water to a bowl along with cream of tartar and mix using an electric whisk for around 5-7 minutes on high speed until stiff white peaks form.
- Add the peppermint extract and sugar or stevia a tbsp at a time whilst continuing to whisk.
- When blondies are ready, allow to cool in tin.
- When completely cooled, remove from tin and spread top with aquafaba frosting.
- Cut into chunks and serve.
Notes
- Almond and/or oat flour can be subbed with coconut flour in a 50/50 mix.
- Coconut sugar, brown sugar or stevia can be used instead of maple syrup
- Replace the rapeseed oil with any other oil, preferably a flavourless one
- Either chia egg or flax egg can be used
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