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Pumpkin, Cranberry & White Chocolate Blondies
- Contains huevos
- Contains frutos secos
Total Time
0h 40m
Easy
6
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Ingredients
- 5.25oz cooked pumpkin or butternut squash
- 2 eggs
- 2 tbsp almond or cashew butter
- 2 tbsp melted coconut oil
- 1 tsp vanilla extract
- 3.5oz gluten-free flour
- 3.5oz ground almonds
- 3.5oz coconut sugar / sweetener
- 1 tsp baking powder
- 1 tsp cinnamon
- 2.63oz white chocolate, chopped
- 2.63oz dried cranberries
- 1.75oz nuts (almonds and walnuts)
Instructions
Step 1
Preheat the oven to 180C and grease and line a 20cm tin.
Step 2
Place the pumpkin or squash, eggs, nut butter, oil and vanilla into your Ninja Kitchen food processor or blender and whizz up until smooth.
Step 3
Add in the flour, ground almonds, sugar, baking powder and cinnamon and blend again until quite thick and smooth. Stir in the chocolate, cranberries and nuts.
Step 4
Spoon into the tin and spread out evenly. Bake for 25-30 minutes until risen and golden and leave to cool, then pop out of the tin.
Step 5
Drizzle over melted white chocolate or mix some icing sugar with water for a glaze. Then slice up and serve!