Deliberate Fare – Ivory Teff Blondies

 In Sweet Treats

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.

Ingredients

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)

Method

  1. 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.
  2. If using rectangular baking pan, double the recipe.
  3. 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.
  4. 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.
  5. Pour batter into pan, and smooth top with spatula.
  6. 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.
  7. 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.

Suggestions:

  • 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.

 

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