Pumpkin Blondies with Whipped Cashew Frosting
I could not ignore the time of year it is! If you have a pumpkin lying around or have some lovely flesh left over from carving one out or simply planning a Halloween party, you might want to try this recipe out! Super moist, filling and easy to make these are just what you can put on your Halloween list! You can buy pumpkin puree that consists purely of pumpkin in some supermarkets at this time of year so if you fancy an easier option there is your answer! Otherwise, peel chop, steam and blend your pumpkin! Cashew nut flour is one of my favorite nut flours for baking sweet treats it is naturally sweet itself and gives a creamy smooth texture to the finished product, you’ll become a fan after this one!
Cooks in Minutes
- 250g raw unsalted cashews
- 100g oats( GF work here too)
- 2 ripe bananas
- tsp cinnamon
- ½ ground ginger
- ½ nutmeg
- 1 tsp vanilla essence
- 70g maple/honey
- 1 brambley apple/cooking apple chopped into 1cm cubes
- 250g pumpkin puree
- 150g cashews soaked for at least 5 hours
- 3 tbsp stevia or maple
- 2 tbsp coconut oil melted
- Topping; dried apple crisps and pecans
- Start off by soaking your cashew nuts, for anything over 5 hours or overnight simply cover them with fresh water and let sit ( out of sunlight) once soaked rinse well with water.
- If using stevia you can make it finer by placing it in a food processor and blending it into a powder, but works both ways!
- Place the soaked cashews and stevia into a food processor or nutribullet , along with the coconut oil and place on high speed setting until a smooth creamy paste forms. You may need to scrape down the sides a few times to reach this consistency.
- Place in the fridge/ or a cold room while you prep the blondies!
- For the blondies you will need to mill the cashews and oats into a flour, as seen in photo.You can do so by a food processor or nutri bullet works also.
- Next add in the bananas, pumpkin puree, maple/honey and spices and blend into a thick smooth batter.
- Stir in the apple pieces evenly throughout the mix.
- Pour into a lined/non-stick baking tray and bake for 40 minutes, until a firm crust forms on top, Leave aside to cool for 30 minutes before placing on the icing- or it may run!
- The best way to assemble them is to cut the blondies is the but the tray into 4 long sections, spread out the frosting and slice the sections in thirds!