Saturday 25 January 2020

Indy Power: The Yum Blonde

Indy Power's vegan blondies
Indy Power's vegan blondies
Indy Power

Indy Power

For a treat oozing with flavour - and chocolate - try these delicious vegan blondies


These are the dream. Fudgey, chewy and oozing with dark chocolate chunks — they’re everything you want in a blondie.

Makes 16. Gluten-free, dairy-free & vegan


125ml chickpea water (from a tin of chickpeas)

1 tsp vanilla essence

110g coconut sugar

1 tbsp ground flaxseed

200g cashew butter

80ml melted coconut oil

1 tsp baking powder

150g ground almonds

50g dark vegan chocolate



1. Preheat the oven to 180˚C. Add the chickpea water (keep the chickpeas for something else), vanilla, coconut sugar and flaxseed to a small saucepan on medium heat. Whisk until the sugar is completely dissolved.

2. Use an electric whisk to combine the nut butter and sweet chickpea water mixture in a large bowl.

3. Pour in the melted coconut oil and whisk until well combined.

4. In a separate bowl, mix together the baking powder and ground almonds. Then add them to the wet ingredients and mix well.

5. Roughly chop your chocolate into chunks and then mix them into the batter.

6. Line a baking tin with parchment paper and pour in the mixture, spreading it around evenly. Bake at 180˚C for about 25-30 minutes — I like them fudgey so I take them out at 27 minutes.

7. Leave the blondies to cool for about 20 minutes before slicing.



I’m obsessed with my dog, Winston. And he’s obsessed with cashew butter (and me, I hope!). If you also have a special little friend in your life then keep reading. Dogs love nut butter and I have a really easy recipe for dog biscuits that you can make so that they can have a treat while you’re enjoying your blondies. They only have three simple ingredients: sweet potato, oats and cashew butter. Just search dog biscuits on for the easy recipe, plus some cute pictures of Winston’s beloved predecessor, Arnold, using all his willpower not to eat them on camera.



If you’ve been reading this column regularly you will know that for the last while (almost nine months, actually) I’ve been eating a much more plant-focused diet. Aside from having fish occasionally  — usually when I’m eating out — I’ve been eating totally plant-based. It’s for a combination of reasons, from my own food intolerances to moral and environmental aspects. Whatever somebody’s reasons might be, how we choose to eat is a very personal lifestyle choice and, for me anyway, is ever changing and adapting. One of the reasons I love food so much is that it allows us to be creative and experimental and while a plant-based diet once sounded so restrictive and uninspiring to me, I’ve actually found it to be entirely the opposite. These brownies are delicious proof of that, so whatever way you eat, give them a try!

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