Deliberate Fare – Ivory Teff Blondies
I met Katherine, author of the adorable Deliberate Fare, just this past fall. We’ve quickly gone from strangers to obsessively liking each others Instagram pictures as soon as they’re posted (@deliberatefare and @teffchef). Katherine modified her Disgustingly Rich Teff Brownies to become blondies with the ivory teff! Here are her notes about the blondies recipe:
To replace the cocoa in the brownie recipe, I sought out a light-hued powder with lots of minerals: ground pumpkin seeds! The pumpkin powder gives a nice cake-like tenderness and natural sweetness to this delicate recipe. Also, seeking to reduce the oil, I added in a bit of butternut squash puree (which also adds a hidden veg; you’re welcome, parents!). Also, what’s so great about blondies is that they are migraine-friendly (read: no chocolate)!
Time to grab your glitter spatula and mix up a batch! Let’s have some blonde bombshell fun!
Original recipe appears here.
1 ½ cup ivory teff flour (I use Tenera Grains)
1 cup granulated raw sugar
½ cup brown sugar (I use Imperial)
1¼ cup hulled pumpkin seeds, ground
¼ tsp kosher salt
1 tsp vanilla extract
4 eggs, at room temperature, beaten
1/2 cup coconut oil, melted and allowed to set at room temperature for 10 minutes
½ cup butternut squash puree
1 Tablespoon coconut oil (for coating the pan)
- Preheat oven to 350 degrees. Cut out two pieces of parchment paper to overlap and fit the interior sides and base of an 8 X 8 inch square baking pan, allow a few inches of slack on either side (the paper will be used after baking to lift the blondies out of the pan). Take a paper towel, apply coconut oil to towel, and grease interior of pan with coconut oil. Affix parchment paper to interior of pan, overlapping at the interior base.
- If using rectangular baking pan, double the recipe.
- In a large bowl, combine flour and sugars using a fork. Add to mix ground pumpkin seeds and salt; mix well. Using fork, create a hole in the center of the dry ingredients in order to form a well. Set aside.
- In a separate bowl, add vanilla, eggs, oil, and butternut squash puree. Mix well. Add wet ingredients into well of dry ingredients. Mix until just moistened. Do not over mix.
- Pour batter into pan, and smooth top with spatula.
- Bake in preheated oven at 350 degrees for 40 – 45 minutes or until toothpick comes out clean. Rotate pan once during baking. Remove blondies from oven and turn off oven.
- Allow pan to cool for 10 – 15 minutes before removing the blondies from the pan by lifting up the extra slack in the parchment paper. Allow to cool on cooling rack or serve warm.
- Store in airtight container for up to 5 days.
- If you cannot find butternut squash puree, then simply replace with pumpkin puree.
- To grind hulled pumpkin seeds, use small food processor or clean coffee grinder and pulse until a fine powder is formed.