Ginger Blondies
Packed with the festive flavour of ginger, these lovely 'blondies' will hit the sweet spot this season, and will make a great option as the "cake layer" for your trifle.
Servings 9 blondies
Calories 166kcal
Ingredients
- 70 g unflavoured coconut oil
- 2 eggs whisked
- 1 tsp vanilla essence
- 115 g almond flour
- 100 g powdered erythritol confectioners
- 1 tsp baking powder
- 1/2 TB ground ginger
- pinch ground allspice
Instructions
- Preheat the oven to 180°C (fan oven). This is 200°C for conventional ovens (or 400°F / gas mark 6). Grease and line the base and sides of a square brownie tin, approx. 16 x16cm with parchment paper.
- Melt the coconut oil and leave to cool a little before whisking into the bowl of whisked eggs. Add the vanilla essence and mix well to combine.
- In a separate bowl, combine the almond flour, sweetener, baking powder and spices. This is what you should have ready:
- Pour the egg mix into the dry mix and work quickly to combine.
- Pour the mixture into the prepared dish.
- Smooth the surface over and place into the oven for 15-20 minutes or until a cake tester inserted into the centre comes out clean. (I always rotate the dish halfway through cooking too.)
- Remove from the oven and leave to cool for 5 minutes before lifting the whole lot out. Allow to cool on a cooling rack before slicing into 9 equal pieces. I like to use a palette knife to slide it from the parchment as it will tend to stick to the paper the longer its left to stand to cool.
Notes
My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!
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Nutrition
Calories: 166kcal | Carbohydrates: 2.3g | Protein: 4.3g | Fat: 16g