Italy is always one of those feel good countries where the sun seems to always be shining and the people always smiling. Of course it isn’t always that way but when I’m home in the UK on a grey January it feels like it. We have really got in to making blondies lately. Little pieces of sweet joy that are paired perfectly with an afternoon cup of tea. We’ve come up with this vegan version using the Italian staples of pistachio nuts and apricots to give it even more Mediterranean flavour. It really is the perfect pick-me-up. Our recipe for vegan Italian pistachio and apricot blondies is easy to make and will transport you to the sunshine of Italy with every bite. Whether you’re enjoying them with kids on a summer picnic or as a rainy afternoon treat you’ll love them.

vegan Italian pistachio and apricot blondies

Ingredients

180 grams vegan butter (unsalted)
150 grams ground pistachios
8 apricots
200 grams muscovado sugar
65 grams caster sugar
120 grams plain flour
(linseed eggs) – 2 tbsp of ground linseed mixed together with 6 tbsp of warm water, left for five minutes to thicken
1 tbsp dairy free milk (we used oat milk)

What to do to make vegan Italian pistachio and apricot blondies

Heat the oven to 180C

Line a square (20cm) baking tray with baking paper.

Beat together the caster sugar and 90 grams of the vegan butter. Once thoroughly mixed and fluffy add half of the linseed egg, dairy free milk and the plain flour.

Add 50 grams of the pistachios and stir until completely combined.

Spread the half of the mix into the baking tray. Halve the apricots and place across the mixture in the tray.

In a separate bowl mix together the muscovado sugar, the remaining butter, half of the pistachios and the remaining linseed egg.

Mix until fluffy and well combined. Add this mix to the baking tin.

Add the remaining batter and sprinkle with the pistachios.

Bake for 30 minutes until the blondies are lightly browned. Allow to cool and then cut into slices.

Enjoy!

Vegan Italian pistachio and apricot blondies

Delicious, sweet and nutty bites of the Mediterranean

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Course: Dessert

Cuisine: Italian

Ingredients Method

Ingredients

180 grams vegan butter (unsalted)
150 grams ground pistachios
8 apricots
200 grams muscovado sugar
65 grams caster sugar
120 grams plain flour
2 linseed eggs To make 1 linseed egg you need 1 tbsp of ground linseed mixed together with 3 tbsp of warm water, and left for five minutes to thicken
1 tbsp dairy free milk (we used oat milk)

Method

Heat the oven to 180C
Line a square (20cm) baking tray with baking paper.
Beat together the caster sugar and 90 grams of the vegan butter. Once thoroughly mixed and fluffy add 1 of the linseed eggs, dairy free milk and the plain flour.
Add 50 grams of the pistachios and stir until completely combined.
Spread the half of the mix into the baking tray.
Halve the apricots and place across the mixture in the tray.
In a separate bowl mix together the muscovado sugar, the remaining butter, half of the pistachios and the remaining linseed egg.
Mix until fluffy and well combined. Add this mix to the baking tin.
Add the remaining batter and sprinkle with the pistachios.
Bake for 30 minutes until the blondies are lightly browned. Allow to cool and then cut into slices.

We hope you’ve enjoyed this recipe for vegan Italian pistachio and apricot blondies. Why not check out our guide to Italy with kids for more recipes from this gorgeous country. Sign up to our newsletter for the first to hear about the best in family travel news.