Gingerbread Pecan Blondies –

Ingredients

• 67g oat flour
• 113g vegan butter non-dairy spread
• 135g coconut sugar
• 2 eggs
• 1/2 tsp baking powder
• Pinch of salt
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• Pinch of nutmeg
• Handful crushed pecans
• Handful chopped dark chocolate
• 2 tbsp peanut butter/or almond
• 3 tbsp honey
• 3 tbsp cacao powder
• Water as needed
• 2.35oz oat flour
• 3.96oz vegan butter non-dairy spread
• 4.73oz coconut sugar
• or
• Step 1 Preheat your oven to 180c and line a small brownie tray with parchment paper.
• Step 2 In your Ninja food processor, cream together the butter and coconut sugar until light and fluffy. Add in the eggs and blend again.
• Step 3 Combine all of your dry ingredients in a separate mixing bowl, then fold through the we mixture. Stir in the pecans and coconut chunks and pour the blondie batter into your tin.
• Step 4 Bake these for around 20 minutes, then allow to cool on a wire wrack.
• Step 5 For the frosting, mix together the nut butter, cacao powder and honey. Gradually drizzle in a little water whilst mixing to create a smooth, creamy consistency.
• Step 6 Spread the frosting over the cooled blondies and slice into portions.