These sweet potato, pumpkin and carrot blondies take 15 minutes to prepare and make for a healthy and tasty lunchbox filler or afternoon snack
| Calories | 657 |
| Fat | 35.1g |
| Saturates | 13.3g |
| Protein | 11.1g |
| Carbs | 78.4g |
| Sugars | 40.9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4. Line a 20cm square baking tin.
Place the sweet potato and pumpkin in the oven and roast until soft – approx. 30 minutes. Roast the macadamia nuts on a baking sheet in the oven for 3-4 minutes until golden. Chop and set aside. Peel and grate the carrots and set aside.
Place the butter (or salted butter) in a large saucepan and simmer until golden and brown. Remove from the heat and allow to cool.
Stir in the sugar, egg (or 1 large egg) and vanilla extract then add the flour, salt and baking powder.
Remove the sweet potato and pumpkin from the oven. Mash the pumpkin roughly and add the grated carrots to the blondie mixture along with ¾ of the macadamia nuts. Pour into the prepared baking tin.
Mash the sweet potato and combine it with the condensed milk (vegan or regular) and spices and pour over the blondie batter. Sprinkle over the remaining macadamia nuts.
Bake for 25-30 minutes or until the centre reaches 96°C on a thermometer.
Remove from the oven and allow to cool before serving.
