Gooey Spiced Squash Blondies - alive magazine

Name: Gooey Spiced Squash Blondies - alive magazine
Ingredients: 1 Tbsp (15 mL) ground flaxseed; 2 1/2 Tbsp (37 mL) warm water; 1 1/4 cups (310 mL) mashed butternut or kabocha squash (steamed or roasted, then puréed); 1/2 cup (125 mL) tahini or almond butter; 1/3 cup (80 mL) maple syrup; 1/3 cup (80 mL) coconut sugar; 2 Tbsp (30 mL) coconut oil, melted; 1 1/2 tsp (7 mL) vanilla bean paste or extract; 1 1/4 tsp (6 mL) ground cinnamon; 1/2 tsp (2 mL) ground ginger; 1/4 tsp (1 mL) nutmeg; 1/4 tsp (1 mL) ground cloves, peeled; 1/4 tsp (1 mL) salt; 3/4 tsp (4 mL) baking soda; 1 cup (250 mL) oat flour; 3/4 cup (180 mL) almond flour

www.alive.com

Rich, fudgy, and full of warming spice, these maple-sweetened blondies sneak in roasted squash and tahini for a dessert that feels both cozy and nourishing.

View full recipe on www.alive.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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Ingredients

1 Tbsp (15 mL) ground flaxseed
2 1/2 Tbsp (37 mL) warm water
1 1/4 cups (310 mL) mashed butternut or kabocha squash (steamed or roasted, then puréed)
1/2 cup (125 mL) tahini or almond butter
1/3 cup (80 mL) maple syrup
1/3 cup (80 mL) coconut sugar
2 Tbsp (30 mL) coconut oil, melted
1 1/2 tsp (7 mL) vanilla bean paste or extract
1 1/4 tsp (6 mL) ground cinnamon
1/2 tsp (2 mL) ground ginger
1/4 tsp (1 mL) nutmeg
1/4 tsp (1 mL) ground cloves, peeled
1/4 tsp (1 mL) salt
3/4 tsp (4 mL) baking soda
1 cup (250 mL) oat flour
3/4 cup (180 mL) almond flour