130g (1/2 cup) crunchy peanut butter

180ml (3/4 cup) maple syrup

80ml (2/5 cup) coconut oil (melted), plus a little extra for greasing

2 eggs

160g (1 & 1/3 cups) spelt flour, plus a tbsp for dusting

pinch of salt

1 tsp baking powder

150g (1 cup) fresh blackberries

These blondies are strange but delicious! They are free from refined sugars, and the peanut butter makes the blondies taste amazing. The secret ingredient is an odd one, but believe me, it works! Cannellini beans make the blondies lovely and moist, and I promise the end result tastes nothing like baked beans. We've made them to keep us going on long hikes, and they were the perfect treat.These are best kept in the fridge if not eating them straight away (due to the fresh berries and beans). If kept in the fridge, they will last for about a week.Makes around 16 squares (fills a 20 x 20cm square tin)1. Preheat your oven to 200c (180c fan)/ 400f/gas mark 6. Grease the base of a 20 x 20cm tray with a little oil, and dust with flour.2. Beat together the peanut butter, maple syrup and coconut oil. Whisk in the eggs.3. Add the spelt flour, salt, baking powder and berries, and gently fold in.4. Pour the batter into the prepared tin and bake for 20-25 minutes, until lightly golden on top and the mixture shakes very slightly in the centre when you shake the tin.5. Remove from the oven and leave to cool before slicing.6. Enjoy!