Blueberry Blondie PuddingSimone Austin
- 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
- 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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