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Gooey Spiced Squash Blondies
Serves 9
Rich, fudgy, and full of warming spice, these maple-sweetened blondies sneak in roasted squash and tahini for a dessert that feels both cozy and nourishing.
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Ingredients
- 1 Tbsp (15 mL) ground flaxseed
- 2 1/2 Tbsp (37 mL) warm water
- 1 1/4 cups (310 mL) mashed butternut or kabocha squash (steamed or roasted, then puréed)
- 1/2 cup (125 mL) tahini or almond butter
- 1/3 cup (80 mL) maple syrup
- 1/3 cup (80 mL) coconut sugar
- 2 Tbsp (30 mL) coconut oil, melted
- 1 1/2 tsp (7 mL) vanilla bean paste or extract
- 1 1/4 tsp (6 mL) ground cinnamon
- 1/2 tsp (2 mL) ground ginger
- 1/4 tsp (1 mL) nutmeg
- 1/4 tsp (1 mL) ground cloves, peeled
- 1/4 tsp (1 mL) salt
- 3/4 tsp (4 mL) baking soda
- 1 cup (250 mL) oat flour
- 3/4 cup (180 mL) almond flour
Directions
01
Preheat oven to 350 F (180 C) and line 8 x 8 inch (20 x 20 cm) baking pan with parchment paper.
02
To create flax egg, in small bowl, mix flaxseed with water, and set aside for 5 minutes, or until gelled.
03
In large bowl, combine squash, tahini, maple syrup, coconut sugar, coconut oil, vanilla, and flax egg until smooth. Stir in cinnamon, ginger, nutmeg, cloves, salt, and baking soda. Fold in oat flour and almond flour until thick, cohesive batter forms. Do not overmix!
04
Scoop batter into prepared pan and spread evenly. Use spatula to smooth top—it’ll be thick!
05
Bake in preheated oven for 28 to 32 minutes, or until edges are set and centre looks slightly underdone. Let cool completely before slicing.
06
Slice, warm slightly, and serve with a scoop of your favourite vegan ice cream for ultimate indulgence!
