As an extra twist to the traditional recipe for a blondie this one uses melted almond butter, walnuts and cashews alongside the white chocolate.
225g / 8 oz caster sugar
112g / 4 oz melted almond butter
112g / 4 oz melted Pure sunflower spread
150g / 5 1/2 oz plain flour (doves Farm)
112g / 4 oz white chocolate buttons halved
100g / 3 1/2 oz in total of walnuts and cashew nuts
Pre heat the oven to 350 F / 180 C
Line and grease a 20cm / 8 inch tin
Beat the sugar and eggs
Gradually beat in the melted and slightly cooled almond butter and Pure
Fold in the flour, then the chocolate chips
Pour into the cake tin add the nuts evenly across the top
Bake for 30 mins or until a pointed knife comes out clean after being inserted into the middle
Cool and divide into whatever size pieces you fancy!
This would work equally well as a soya free recipe if the buttons used were soya free.