Peanut Butter and Blueberry Blasts

by Edward Daniel

Peanut Butter and Blueberry Blasts
Prep time
Cook time
Total time
Cooking has always been one of my greatest passions. Last night was no different, with a bunch of friends over for dinner, I thought I would make these Blasts! This dish is gluten-free, though it can be used with regular plain flour instead, for those that are not coeliacs. Blueberries are rich in potent antioxidant pro-anthocyanins, which help limit free radical mediated injury. These Peanut Butter and Blueberry Blasts are an alternative to brownies and exceptionally scrumptious!
Recipe type: Dessert, Snack
Cuisine: Vegan, Vegetarian, Gluten Free
Serves: 8
  • 125g gluten free plain flour
  • 1tsp gluten free baking powder
  • 100g coconut oi
  • 175g unrefined raw cane sugar
  • ½ banana
  • 1tbp vanilla extract
  • 150g crunchy peanut butter
  • 100g blueberries
  • 20 x 20cm square cake tin
  1. Preheat the oven to 170 °C (325°F). Gas mark 3.
  2. Butter sides of the cake tin and line base with greaseproof paper.
  3. In a large bowl or mixer, cream the butter, sugar, banana and vanilla extract.
  4. Add the peanut butter until combined.
  5. Sift the flour and baking powder into a small bowl and add to above mixture, which will form a dough.
  6. Turn off the mixer. Using a plastic spatula spoon in the blueberries.
  7. Place the dough in the prepared tin and bake in the oven for about 30 minutes or until golden brown and slightly soft in the centre.
  8. Use a knife around the side of the cake tin and allow to cool in the tin for 10 minutes.
  9. Remove from the tin and serve up warm with nut cream.



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LFFL 5 July 2013 - 02:16

Looks inviting and sounds interesting.

theedwarddanielethiveganblog 5 July 2013 - 08:22

Thank you for the comment. Yes, the combination works well. Do hope you try it and let me know how it works out?


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