Canadian Maple Walnut-Free Blondies

Shopping list

• 150 g butter — melted and slightly cooled

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• 150 g light brown soft sugar

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• 80 ml pure maple syrup

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• 2 piece eggs — beaten

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• 1 tsp vanilla extract

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• 200 g plain flour

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• 1 tsp baking powder

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• 0.25 tsp sea salt

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• 60 g sunflower seeds — toasted

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Step by step

1. 1

   Preheat the oven to 180°C (160°C fan). Line a 20 × 20 cm square baking tin with baking parchment.

2. 2

   In a large bowl, whisk together the melted butter, brown sugar and maple syrup until smooth and glossy.

3. 3

   Whisk in the beaten eggs and vanilla extract until fully combined.

4. 4

   Sift in the plain flour, baking powder and salt. Fold gently with a spatula until no streaks of flour remain.

5. 5

   Stir in the toasted sunflower seeds, reserving a small handful for the top.

6. 6

   Pour the batter into the prepared tin, spread evenly, and scatter the reserved seeds over the surface.

7. 7

   Bake for 25– 30 minutes until the top is golden and a skewer inserted in the centre comes out with just a few moist crumbs.

8. 8

   Let the blondies cool completely in the tin, then lift out using the parchment and cut into 16 squares.