Afternoon munchies? Stuck for breakfast ideas? Try making this pecan and date blondie! Deliciously moist and easily adaptable to your taste buds, it’s packed with low GI carbohydrate sources, protein and healthy fats, making it a surefire winner on the nutritional front as well as with the taste factor!
Sweet potato is famous for its health benefits. Most notably being the high vitamin A content. Just 100g provides a whopping 473% of your RDA, in addition to the whole other host of vitamins and minerals it packs. The pecans and chia seeds give you healthy fats and fibre, plus a bit of protein – however if pecans aren’t your thing, feel free to switch for another type of nut! The stir-ins are easily interchangeable and adaptable to your tastes.
Servings: 10 slices
Macros*: Calories 107 kcal, Protein 4g, Carbs 13.1g, Fat 4g
Main blondie ingredients:
- 1 medium sweet potato, cooked (200g raw; 150g cooked & peeled)
- 1 large egg
- 60ml egg white
- 35g honey
- 15g oat flour
- 15g unflavoured whey (or more oat flour)
- 15g coconut flour
- 30ml (2tbsp) milk
- 10ml (2tsp) coconut oil, melted
- 35g jumbo oats
- 20g pecans, roasted & chopped
- 30g soft dates
- 1tsp chia seeds
- Chocolate chips (opt)
- Preheat your oven to 170°C (340F).
- Combine the first lot of ingredients together in a bowl and blend until smooth. Stir in the remaining ingredients, plus any other additional ‘stir ins’ you would like!
- Scrape the batter into a lined and lightly oiled silicone loaf mould. Pop in the oven and bake for 45-50 minutes. Allow to cool, slice up and serve. Keep wrapped in foil in the fridge, it should keep for at least 5 days!
*Note: Macros are given per slice, assuming one slice is 1/10th of the whole blondie ‘loaf’.