For anyone wondering, blondies are like brownies but are vanilla based rather than chocolate based.
This time, we will be healthifying this sweet and nicely spiced recipe by substituting a healthy amount of butternut squash and applesauce for sugar and oil.
- 150g oat flakes
- 60g brown sugar
- 200g butternut squash, cooked
- 100g applesauce (boiled apples, mashed)
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 60ml vanilla soy milk
- 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch of pink himalayan salt
- handful of pecans, chopped (optional)
- Preheat oven at 180 degrees celsius
- In a food processor, blend the oat flakes, spices, sugar, salt, baking powder and baking soda to a fine flour consistency. Set aside
- Blend together the butternut squash, applesauce, vanilla soy milk into a fine puree
- In a bowl, gently fold in the wet mixture into the dry one
- Mix in the pecans (optional)
- Pour the mixture in a lined baking dish and bake for 45 minutes.
Side Note: –
If you don’t have butternut squash at hand, you can use pumpkin instead.
These blondies can be enjoyed as a healthy snack or dessert or even be taken for breakfast; can be made in advance, then have a slice (or two) for breakfast at work or school.
Even though this recipe is oil-free, the blondies will still be moist and fudgy – right how they should be!