Protein Biscoff Pecan Blondies

No chickpeas in sight! These delicious fudgy Blondies are packed with goodness and everyone’s favourite biscuit spread! Sweetened with maple syrup, and made with pumpkin they are a delicious treat for a midweek bake!



Ingredients:

• 125g pumpkin purée (or mashed sweet potato)

• 80g maple syrup

• 60g smooth biscoff spread

• 25g vanilla protein powder

• 30g buckwheat flour

• 1/2 tsp baking powder

• pinch of salt

Topping:

• 25g chopped pecans

• melted biscoff to serve


Method:

1. In a large bowl mix together pumpkin, maple syrup & biscoff spread until smooth.

2. Stir in the remaining ingredients to form a batter.

3. Spread into a lined loaf tin and top with pecans. Bake in a preheated oven at 170C for 25 minutes

4. Leave to cool before slicing into 6 squares and drizzle with more biscoff.


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