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.
Ultimate cool!
For ultimate fudginess, let these blondies sit in the fridge for one hour, or overnight. They’re super moist and need time to set up, plus, the flavor deepens as they sit.
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This recipe originally appeared on alive.com as “Gooey Spiced Squash Blondies.”
Gooey Spiced Squash Blondies
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Ingredients
- 1 Tbsp gound flaxseed
- 2 1/2 Tbsp warm water
- 1 1/4 cups mashed butternut or kabocha squash steamed or roasted, then puréed
- 1/2 cup tahini or almond butter
- 1/3 cup maple syrup
- 1/3 cup coconut sugar
- 2 Tbsp coconut oil melted
- 1 1/2 tsp vanilla bean paste or extract
- 1 1/4 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 tsp ground cloves peeled
- 1/4 tsp salt
- 3/4 tsp baking soda
- 1 cup oat flour
- 3/4 cup almond flour
Instructions
- Preheat oven to 350 F and line 8 x 8 inch baking pan with parchment paper.
- To create flax egg, in small bowl, mix flaxseed with water, and set aside for 5 minutes, or until gelled.
- 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!
- Scoop batter into prepared pan and spread evenly. Use spatula to smooth top—it’ll be thick!
- Bake in preheated oven for 28 to 32 minutes, or until edges are set and center looks slightly underdone. Let cool completely before slicing.
- Slice, warm slightly, and serve with a scoop of your favorite vegan ice cream for ultimate indulgence!
