For those Aussies who don’t know what a “blondie” is, it’s a brownie made with white chocolate instead of the dark stuff. This isn’t strictly a traditional blondie, being flavoured with banana and passionfruit – I added the fruit to give it sweetness without resorting to the use of extra sugar or artificial sweeteners – but it does taste great.

Serves 16

3/4 cup buckwheat flour
1 tsp baking powder
1/4 tsp salt
1 large banana
Pulp of 2 passionfruit
3 tbs almond butter
2 egg whites plus 1 whole egg
1 tsp vanilla extract
2/3 cup unsweetened apple sauce
100g white chocolate buttons (chop them if they’re the large kind)

Preheat oven to 170C. Sift flour, baking power and salt into a large bowl. Add the chopped chocolate and mix well. Smoosh the banana and almond butter in a food processor until smooth. Add the egg, egg whites, vanilla and apple sauce and process until they’re well mixed. Make a well in the centre of the dry ingredients and pour in the liquid ingredients. Stir until combined. Line a non-stick lamington pan with baking paper and pour in the mixture. Bake for 25-30 minutes or until cooked through, then allow to cool before cutting into 16 pieces.

I’m going to experiment a bit more with this recipe as they turn out a bit flatter and not as light as I’d like. They’re perfectly acceptable; delicious, in fact. I just think I can improve on them.