Sunday, November 30, 2014

Butternut Bonanza!: Butternut Blondies with a Walnut Caramel Topping


Hi all! I hope you are all doing well! I'm sorry that this post has come post Thanksgiving, but this treat can be eaten any day after or anytime of the year. :) What's also nice is that if you happen to have any leftover steamed or baked butternut squash from Thanksgiving, this recipe is right up your alley. :)

At first I originally wanted to make a butternut and white chocolate swirl blondie, because I thought the flavor combinations would be awesome. But then I got to thinking. I don't really like chocolate (GASP. I know, weird) and I don't really want them in these blondies. I feel that since it is a blondie, it should not have any remnance of chocolate in it. I mean, the brownie gets enough chocolate love, let brownie's cousin have her own spotlight in which to shine. :) And the addition of butternut squash to these blondies keeps them moist without bringing the fat content sky high as well as bringing its awesome nutritional profile with it. An A+ in my book! :)

The ratio for this recipe was inspired by Jonathon from The Canary Files. His post through the Gluten Free Ratio Rally for Vegan Marbled Banana Walnut Blondies won me over and I appreciated that he also was not a fan of chocolate. And his brownies looked fabulous! So I used the ratio as inspiration and ran with it. And the result was fabulous and not to mention, oil free! :D

I hope you all enjoy the recipe and hoped you enjoyed this Butternut Madness Bonanza! :)


Butternut Blondies with a Walnut Caramel Topping

Yield: 12 2"x1.5" squares
Prep Time: ~20 minutes
Bake Time: ~18-20 minutes

Ingredients:
75 grams (3/4 cup + 1 tablespoon) gluten free oat flour
30 grams (1/4 cup) buckwheat flour
30 grams (2 1/2 tablespoons) teff flour
15 grams (2 tablespoons) tapioca flour/starch
1 1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly ground nutmeg
1/8 teapsoon cloves
1/4 teaspoon fine pink Himalayan salt
1/2 teaspoon baking powder
250 grams (1 cup + 1/8 cup) steamed and 1/2 inch cubed butternut squash
100 grams (1/2 cup) coconut sugar
25 grams (1 tablespoon + 1/2 teaspoon) maple syrup
50 grams (3 heaping tablespoons) coconut butter, softened 
7 grams (1 tablespoon) ground flax seed
30 grams (3 tablespoons) water
1 teaspoon vanilla extract
                    - 
18 grams (1 tablespoon) maple syrup
15 grams (1 tablespoon) coconut butter, softened
50 grams (1/2 cup) toasted walnuts, chopped

Instructions:
Preheat oven to 350F.
In a large bowl, whisk together the oat flour, buckwheat flour, teff flour, tapioca starch, cinnamon, ginger, nutmeg, cloves, salt, and baking powder. Set aside.
To a blender, add the butternut squash, coconut sugar, 25 grams maple syrup, 50 grams coconut butter, flax seed, water and vanilla extract and blend until completely smooth.
Add the blended mixture to the flour mixture and whisk to combine. 
Line an 8 x 8 inch square baking pan with parchment paper.
Pour the mixture into the baking pan and spread it evenly to all corners.
Bake for 18-20 minutes or until a toothpick comes out clean.
Meanwhile, while the blondies are baking, in a small bowl, combine the 18 grams of maple syrup and 15 grams coconut butter until completely smooth. As soon as the blondies come out of the oven, spread this mixture all over the top of the blondies and sprinkle the walnuts over the top as well. Press down on the walnuts slightly so that they are held in place on top of the blondie. Let cool in the pan 10 minutes. Take out of the pan while leaving in the parchment and set on a cooling rack until completely cooled. 
Cut and enjoy! :)



Here is the nutritional information for these blondies from CRON-O-Meter. These blondies are high in beta-carotene (which is the precursor to vitamin A and is from the lovely butternut squash), manganese and have a good amount of iron and calcium per serving. Woot woot for putting squash in desserts! :)

Thank you all for stopping by and checking out this recipe. I hope you get to try it out! This will be my last post for the Butternut Bonanza but it won't stop me from using butternut squash in creative ways that may show up on the blog in the future... But for now, I think three posts is enough for butternut squash recipes. :) More to come and I will catch you all later! :)

Love,
Rawnessa <3


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