2 medium or one large organic gala apple(s), peeled, cored and small diced
2 tbsp Goodness Me! coconut cream, plus more, if needed
1 tbsp maple syrup
1 tbsp cashew butter
Preheat the oven to 325°F, and line an 8x8 baking pan with parchment paper or coconut oil spray.
In a small bowl, combine 2 tbsp of ground flaxseed with 6 tbsp of water. Let sit for 5 minutes or until a gel has formed.
In a large bowl, combine cashew butter, applesauce, maple syrup, coconut oil, and vanilla.
In a separate bowl, add the oat flour, baking powder and baking soda, lemon juice, and all of the spices and stir to combine.
Combine the dry ingredients with the wet ingredients, as well as your flax eggs until a batter forms. Allow to sit for a few minutes. Fold in apples and stir just until combined.
Pour in pan and bake for 30 minutes, or until the edges start to brown and the centre is still a little gooey (as a blondie should be).
Allow to cool for 1 hour to help the blondies set. Serve with the coconut maple glaze.
Note: To make 1 cup of oat flour, you’ll need 1 1/4 cup of rolled oats. Simply add to a blender and blitz for about 15 seconds until you have a fine, powdery flour.
For the Glaze: Combine coconut cream, maple syrup, and cashew butter in a saucepan over low heat to melt the coconut cream and nut butter; stir until blended well. If you find it is too thick, add a bit more coconut cream to thin it out. Allow to cool and add the glaze to the cooled blondies.
Recipe contribution by Chef Jessica Anderson
My passion for nutrition and wellness has always stuck with me throughout my culinary career, and being someone with food allergies myself has driven me further to understand how to create food that not only tastes good, but is good for you. As a Red Seal certified Chef, Culinary Management graduate, and nutrition enthusiast, my desire is to use my business to make enjoying an excellent meal simple, nutritious and delicious for all.