Carrot Cake Blondies
Move over brownies, here come the blondies! Blondies are one of my favourite things to bake at the moment. I think I've lost count of all the the different flavour variations I've tried out these past few weeks...but this Carrot Cake inspired version was definitely one of the best yet!
These blondies are super soft and moist, almost a little fudgy, and packed full of those warming spices like cinnamon, ginger and cloves. The spices pair perfectly with the natural sweetness, making these an ideal snack or dessert to satisfy those sweet cravings in a wholesome and nourishing way. TIP: They taste even better with a bit of nut butter spread on top!
As usual, this delicious recipe is gluten, oil and refined sugar free. Instead, it's packed full of fibre and micronutrients such as B vitamins, iron, calcium, magnesium and more. A cake that makes your body feel as good as it tastes is definitely my kind of cake!
They're also a great source of plant protein (thanks to the secret blondie ingredient!) and have two different hidden veggies snuck in. Just when you thought they couldn't possibly get any better. Oh, and they're ridiculously easy to make!
I hope you love these as much as I do. Don't forget to tag me on Instagram if you try them out so I can see your delicious blondie creation!
Ingredients:
110g brown rice flour
1 can chickpeas, drained and rinsed
1/2 cup pitted dates (or prunes)
1/2 cup plant milk of your choice
1/2 cup apple sauce
1 tsp natural vanilla extract
1/2 medium zucchini
1 small carrot
1 tsp cinnamon
1 tsp ground ginger
2 tsp baking powder
1/2 tsp ground cloves
(optional) 2 tbsp each chopped walnuts and raisins
Method:
Preheat your oven to 180 degrees Celsius and line a tin with baking paper.
Combine the flour, baking powder and spices in a bowl.
In a blender or food processor, puree the dates, chickpeas, apple sauce and vanilla until smooth.
Gently combine the chickpea mix and the milk with the dry ingredients, being careful not to over mix. If your batter is looking too dry, you may need a little extra milk to create a cake batter consistency.
Fold in the grated carrot and zucchini (and walnuts/raisins if using), then pour into your baking tin.
Bake for 40-45 minutes until firm and golden on top.
Allow to cool before slicing and enjoy!
Notes:
Store in an airtight container in the fridge for up to a week, or freeze!
You can exchange the brown rice flour for another flour of your choice, such as oat, buckwheat or spelt
