Matcha Macadamia Blondies

Makes 12


  • 100g coconut oil
  • 100g light honey
  • 2 tablespoons smooth almond butter
  • 1 teaspoon vanilla extract
  • 50ml milk of your choice (I used almond milk)
  • 2 eggs
  • 150g ground almonds
  • ½ teaspoon bicarb
  • Pinch sea salt
  • 1 tablespoon matcha powder
  • 50g macadamia nuts, roughly chopped



Preheat oven to 175C (fan). Line a 20cm x 20cm pan with parchment paper and a little overhang on two sides to assist with lifting out after baking.

Gently melt the coconut oil and allow to cool to room temperature. In a large bowl add in the honey, almond butter, vanilla extract and melted together and mix together well. Add the milk and mix together again. Whisk the eggs and add to the mixture and combine well.

In a separate bowl add the ground almonds, sea salt and bicarb and stir well. Fold this into the into the wet mixture.

Then divide the mixture between two bowls. Add the matcha to one bowl and mix together well. Tip: using a small sieve is worth the extra attention.

In the other bowl add the chopped macadamias.

Then add a large spoonful of each of the batters, alternating between the two. Use the tip of a knife and make very light figure of eights but be careful not to over swirl as it will merge when baked. Gently tap the bottom of the pan on a level surface to make sure its even.

Bake for 25mins. Leave to cool fully in the pan for 30mins. Then transfer to a board and cut into squares.