Fudgy Gingerbread blondies

Super ginger bread blondies best enjoyed with a cold glass of milk


  • 200g / 7 oz pitted dates
  • 2 tbsp water
  • 1/2 tsp vanilla essence
  • 50g / 1,75 oz / 3 tbsp nut butter of choice
  • In total 50g / 1,75 oz of  flour of choice (I used 50/50 of almond and oat flour)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • A pinch of salt
  • 1 tsp ground cinnamon
  • 1 tsp dried ginger
  • 3/4 tsp ground cardamom
  • 3/4 tsp ground cloves


  1. Preheat the oven to 150°C  / 300°F, and prepare a brownie pan by greasing and lining it with parchment paper. My brownie pan was 13×13 cm / 5×5 inches.
  2. In a food processor, process the dates, water, vanilla, and nut butter as smooth as possible.
  3. To the food processor, add the remaining the ingredients: the flour, baking soda, baking powder, salt, cinnamon, ginger, cardamom and cloves. Mix until combined.
  4. Transfer the mixture to the brownie pan, smooth and spread out evenly. Bake for 30-35 minutes. Let cool, cut up and enjoy!

Keywords: Healthy, vegan, blondies, gluten free, ginger bread, pepparkaks, easy

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