300 g spelt flour 4 teaspoons baking powder 200 g coconut blossom sugar 1 pint of vanilla or 1 pint of ground tonka bean 1 teaspoon cinnamon 1 pinch of salt 250 ml oat drink, unsweetened 150 g pumpkin (in the baby section) or 150 g boiled pumpkin, mashed 1 ripe banana 5 tablespoons rapeseed oil
50 g dark chocolate (at least 70% cocoa and at best sweetened with coconut blossom sugar) 1 tablespoon white almond paste
Preheat oven to 180°C top/bottom heat.
Mix spelt flour, coconut blossom sugar, baking powder, vanilla/tonka bean, salt and cinnamon.
Finely puree the oat drink, rapeseed oil, pumpkin and banana in a blender or with the help of a blender.
Thoroughly mix dry ingredients with wet ingredients using a whisk.
Roughly chop the chocolate and fold the pieces into the dough.
Line an oven dish (approx. 19x29 cm) with baking paper and pour in the dough. Use a spoon or a dough scraper to distribute the dough evenly in the mould.
Let the almond paste run over the dough and draw any pattern with a knife (marble look).
Bake in the preheated oven (bottom) for about 20 minutes. Test with sticks and if necessary bake for another 5-10 minutes.
Take out of the oven, let cool down, lift out of the tin with the baking paper and cut into small squares. Bon Epi-tit !
TIP: The portioned blondies can be frozen very well. To do so, put the small pieces either in cling film or in a freezer box. At -18 degrees they will last 2-3 months.