Breads & Baked Goods, Desserts
Gingerbread Pecan Blondies
Recipe by Charlotte Roberts
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For the cake
- 67g oat flour
- 113g vegan butter non-dairy spread
- 135g coconut sugar
- 2 eggs
- 1/2 tsp baking powder
- Pinch of salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- Pinch of nutmeg
- Handful crushed pecans
- Handful chopped dark chocolate
For the frosting
- 2 tbsp peanut butter/or almond
- 3 tbsp honey
- 3 tbsp cacao powder
- Water as needed
Utensils
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Step 1
Preheat your oven to 180c and line a small brownie tray with parchment paper.
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Step 2
In your Ninja food processor, cream together the butter and coconut sugar until light and fluffy. Add in the eggs and blend again.
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Step 3
Combine all of your dry ingredients in a separate mixing bowl, then fold through the we mixture. Stir in the pecans and coconut chunks and pour the blondie batter into your tin.
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Step 4
Bake these for around 20 minutes, then allow to cool on a wire wrack.
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Step 5
For the frosting, mix together the nut butter, cacao powder and honey. Gradually drizzle in a little water whilst mixing to create a smooth, creamy consistency.
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Step 6
Spread the frosting over the cooled blondies and slice into portions.
