Blogging is one of the best things I ever started doing due to so many reasons, one of which is meeting amazing new friends. If you follow me on instagram/twitter than you’ll know that myself and Natalie Glaze otherwise known as The Nutritionista have intwined our blogging lives so that we spend a lot of time together. After meeting at the end of last year, we were both still quite new to the “professional” blogging world and shared the same ambition and drive to create lives that we love living every single day and to inspire others to do the same along the way. I now get to spend days like last Friday, creating recipes and working with this beauty.
Both myself and Natalie are not fans of counting calories/macros and much prefer to listen to our bodies for guidance when it comes to nutrition, meal sizes, specific diets. After a long busy week, we both needed something indulgent, energising and the perfect treat to go with a cup of tea and a chat about life- our Maca Blondies were born!
Why not make these with your bestie or maybe for your mum this Mother’s Day, have a cuppa, put your feet up and put the world right!
2x pip & nut sachets/2 tbsps any almond butter
1 can of chickpeas
1/4 cup of of honey
1 pinch of pink himilayan salt
1/2 teaspoon of baking powder
1 tablespoon spoon of maca powder
1/4 cup of dark chocolate chips
Preheat oven to 180C. Blend all ingredients expect the chocolate chips. Once blended add in the chocolate chips and stir through. Line a square baking tray with baking paper and evenly pour mixture into tray. Bake for 25 minutes until the edges look a little biscuity. Allow to cool then cut into squares and enjoy!
Love, Lottie x