Almond Croissant Gut‑Friendly Blondies

Preheat the oven to 325°F fan and line a square baking tin with parchment paper.

Prepare the chickpeas and dates: drain and rinse the chickpeas, and pit the dates then soak them in boiling water for 10 minutes.

Make the blondie batter: place the chickpeas, soaked dates, melted coconut oil, flax eggs, vanilla extract, almond extract, and almond butter in a food processor and blend until completely smooth.

Add the coconut sugar, oat flour, ground almonds, and a pinch of sea salt; blend again until just combined. If the food processor is too small, transfer the wet mixture to a large bowl and stir in the dry ingredients by hand until just incorporated.

Spread the batter into the prepared tin, smooth the surface, and scatter the flaked almonds over the top, pressing them very lightly into the batter.

Bake for 20–25 minutes, until the edges are golden and the centre is just set, aiming for a fudgy rather than cakey texture.

Allow the blondies to cool completely in the tin before slicing, then dust with icing sugar just before serving.