Blueberry Blondie Pudding

Simone Austin

Ingredients:

6 scoops Glucerna powder
2 tablespoons milk
1 x 400g can chickpeas, drained
125 g unsalted butter, softened
¾ cup blueberries
100g dark chocolate chips
1/3 cup honey
1 cup almond meal
1 egg, lightly beaten
½ teaspoon baking soda
¼ teaspoon baking powder

Method:

Preheat the oven to 170 degrees Celsius
Grease a 20cm pudding dish
Place all ingredients apart from the chocolate chips and blueberries into a blender and blend until smooth
Stir in the blueberries and chocolate chips
Pour mixture into the greased oven dish and spread out evenly
Bake for 20-30minutes until the edges start to come away slightly and the top is golden brown
Allow to cool and serve with more fresh berries

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