These blondies are just delicious and a great alternative to brownies.
This mix makes 9 Big Blondies and also has a good protein hit.
Macro per serving:
Calories 316, Protein 11.56g, Carbs 20.89g, Fiber 4.22g and Fats 20.55g
- 270g Peeled and Grated Butternut Squash
- 3 Large Eggs
- 120g Light Brown Muscavado Sugar
- 1 Tsp Vanilla Bean Paste
- 150g Ground Almonds
- 1.5 Tsp Cinnamon
- 2 Tsp Baking Powder
- 150g Raspberries
- 100g whole Blanched Almonds
- 50g Sunflower Seeds
You will need:
- Pre Heated Oven 200C Conventional / 180C Fan
- Lined Square Brownie Tin
- Scales / Measuring Spoon
- Large Mixing Bowl
- Electric Whisk
- Vegetable Board
- Sharp Knife
Peel and grate your butternut squash
Whisk your eggs, sugar and vanilla bean paste for 4 minutes
Until voluminous and bubbly
Add butternut squash and whisk for a further minute
Add ground almonds, cinnamon and baking powder and whisk until well combined
Pour half your cake batter into brownie dish.
Scatter your raspberries and almonds over middle
Pour over the rest of your batter and scatter over your sunflower seeds over the top.
Place in top of oven and bake for 25 – 30 minutes until ready
When baked take out of oven and leave in tin for 20 minutes.
Then slice and serve 🙂
Keeps well in an airtight container in fridge for 3 days.