Fudgy Gingerbread blondies
Super ginger bread blondies best enjoyed with a cold glass of milk
- Yield: 9 hearty blondies 1x
Ingredients
Scale
- 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
Instructions
- 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.
- In a food processor, process the dates, water, vanilla, and nut butter as smooth as possible.
- To the food processor, add the remaining the ingredients: the flour, baking soda, baking powder, salt, cinnamon, ginger, cardamom and cloves. Mix until combined.
- 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
Find it online: https://hannaekelund.com/ginger-bread-blondies/