Gooey Spiced Squash Blondies
Servings
9
Servings
9
Ingredients
  • 1Tbsp gound flaxseed
  • 2 1/2Tbsp warm water
  • 1 1/4cups mashed butternut or kabocha squashsteamed or roasted, then puréed
  • 1/2cup tahini or almond butter
  • 1/3cup maple syrup
  • 1/3cup coconut sugar
  • 2Tbsp coconut oilmelted
  • 1 1/2tsp vanilla bean paste or extract
  • 1 1/4tsp ground cinnamon
  • 1/2tsp ground ginger
  • 1/4tsp nutmeg
  • 1/4tsp ground clovespeeled
  • 1/4tsp salt
  • 3/4tsp baking soda
  • 1cup oat flour
  • 3/4 cup almond flour
Instructions
  1. Preheat oven to 350 F and line 8 x 8 inch baking pan with parchment paper.
  2. To create flax egg, in small bowl, mix flaxseed with water, and set aside for 5 minutes, or until gelled.
  3. 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!
  4. Scoop batter into prepared pan and spread evenly. Use spatula to smooth top—it’ll be thick!
  5. Bake in preheated oven for 28 to 32 minutes, or until edges are set and center looks slightly underdone. Let cool completely before slicing.
  6. Slice, warm slightly, and serve with a scoop of your favorite vegan ice cream for ultimate indulgence!