Turmeric Latte Blondies
Another week, another new blondie recipe. And this time around, I came up with these Turmeric Latte Blondies.
Not only are they the prettiest bright yellow colour, but they have a perfect balance between sweet and slightly spicy flavour, with all those warming spices like cinnamon, turmeric and ginger. If you aren't already including turmeric in your daily diet, then you definitely should get on board because this ancient superfood spice comes with a whole range of health benefits, mainly due to the powerful medicinal effects of it's main active constituent, curcumin:
It's protective against cancer
It may help prevent cognitive decline and Alzheimer's disease
It regulates blood sugar levels and helps prevent type 2 diabetes
Just to name a few! Curcumin itself is very poorly absorbed by the human gastrointestinal tract, but by including a little bit of black pepper, absorption increases by 2000%!
You might be familiar with the warming Turmeric Latte drink, or "golden milk" that's recently become very popular. Usually made with coconut milk, it's a delicious, spiced milk originating from India, made with turmeric, pepper, cinnamon and sometimes also additional spices such as ginger, cloves and cardamom. And it's absolutely delicious.
So back to the blondies, as usual, they are oil, gluten and refined-sugar free, all while being perfectly soft, fudgy and moist, as well as packed full of fibre, plant protein, B vitamins, magnesium, potassium, vitamin A and more! You'll also get three serves of hidden veggies in the form of a delicious baked treat. What's not to love?
These make the perfect snack or dessert, especially slathered in nut butter and paired with a warming mug of tea (or perhaps a turmeric latte?). Be sure to tag me on Instagram if you try these out so I can see your creation!
110g brown rice flour
1 can chickpeas, drained and rinsed
1/2 cup pitted dates
2/3 cup plant milk of your choice
2/3 cup apple sauce
1 tsp natural vanilla extract
1/2 medium zucchini, finely grated
1 small carrot, finely grated
1 heaped tbsp turmeric latte mix (see Notes!)
1 tsp ground ginger
2 tsp baking powder
Preheat your oven to 180 degrees Celsius and line a tin with baking paper
Combine the flour, baking powder, ground ginger and turmeric latte mix in a bowl
In a blender or food processor, puree the dates, chickpeas, apple sauce and vanilla until smooth
Gently combine the chickpea mix and the milk with the dry ingredients, being careful not to over mix
Fold in the grated carrot and zucchini, then pour into your baking tin
Bake for 40-45 minutes until firm and golden on top
Allow to cool before slicing and enjoy!
I used the turmeric latte mix from Freedom Spices which contains turmeric, coconut milk powder, cinnamon and a little black pepper. If you don't have a mix, you can just add about 1/2 tbsp turmeric, 2 tsp cinnamon and a pinch of black pepper
Store in an airtight container in the fridge for up to a week, or freeze!
You can exchange the flour for another flour of your choice, such as oat, buckwheat, sorghum or spelt