This week we have a recipe for you to experiment with some chocolate chip vegan blondies. This recipe has a few unusual ingredients, such as a yellow squash and monk fruit sweetener!
The blondies are also vegan, so your lactose or gluten intolerant friends can easily enjoy them too. However, this recipe isn’t nut-free (to be expected with brownies/blondies), so don’t go offering them to any nut allergy sufferers.
This recipe will yield you 9 scrumptious squares at roughly 85 calories each. Perfect for enjoying a guilt-free dessert.
- 90g gluten-free oats
- 200g granulated Lakanto Monk Fruit Sweetener
- 1 medium yellow squash sliced
- 250ml water more if needed to facilitate blending
- 8 Tbsp powdered peanut butter
- 1 tsp vanilla extract
- 2 Tbsp oat fiber (or 2 extra Tbsp oats)
- 1/4 tsp salt
- 1.5 tsp baking powder
- 1 tsp xanthan gum
- 4 Tbsp Sugar-Free Chocolate Chips
- Preheat your oven to Gas Mark 4 and spray an 8×8” baking tray with non-stick cooking spray, then set aside.
- Add oats to a high-speed blender and process them until it reaches a flour-like consistency.
- Add in the remaining ingredients (except for chocolate chips) and blend again until it’s smooth.
- Next, stir in the chocolate chips.
- Now pour the batter into the baking tray from earlier and bake your blondies for around 30 minutes, or until a toothpick inserted in the center comes out clean (more or less).
- Let the blondies cool, cut to size, and Enjoy!
It shouldn’t take you longer than 45 minutes to turn all of your ingredients into a set of delicious blondies. You can replace the powdered peanut butter with regular peanut butter, but adjust the amount of water you use accordingly – roughly 60 – 70ml should suffice in this case.