Desserts
Pumpkin, Cranberry & White Chocolate Blondies
Recipe by SpamellaB
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Cooking method:
Food Processor
- Prep Time: 10 mins
- Total time: 40 mins
- Skill Easy
- Serves 6 people
Pumpkin, Cranberry & White Chocolate Blondies
Utensils required
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Eggs, Nuts
Ingredients
- 150g cooked pumpkin or butternut squash
- 2 eggs
- 2 tbsp almond or cashew butter
- 2 tbsp melted coconut oil
- 1 tsp vanilla extract
- 100g gluten-free flour
- 100g ground almonds
- 100g coconut sugar / sweetener
- 1 tsp baking powder
- 1 tsp cinnamon
- 75g white chocolate, chopped
- 75g dried cranberries
- 50g nuts (almonds and walnuts)
Cooking mode
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Method
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Step 1
Preheat the oven to 180C and grease and line a 20cm tin.
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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.
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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.
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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.
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Step 5
Drizzle over melted white chocolate or mix some icing sugar with water for a glaze. Then slice up and serve!
