I hadn’t heard of using chestnuts in baking until recently. To tell the truth, I didn’t even know it came in puree form. But it does and you can buy it in Waitrose.
It’s got quite a creamy texture and it’s only subtly nutty. Nothing like any nut butter. But I think that’s why I quite liked it in this recipe, because it’s less in your face. It doesn’t scream PEANUTS like some nut butters (not naming any names).
Sorry to use the word but I think the chestnut makes these quite moist. However, they firm up really nicely by the next day and the flavours intensify.
Chestnut and Apple Blondies
- 330 g Pumpkin Puree*
- 30 g Almond Butter
- 60 g Chestnut Puree
- 100 g Yogurt (I use dairy-free)
- 100 ml Almond Milk (or coconut milk/soya milk/ dairy milk)
- 80 g Coconut Flour
- 100 g Chopped Apple
- 65 g Rolled Oats
- 2 Eggs (beaten)
- 1/4 tsp Baking Powder**
- 80 g Truvia
- 1/2 tsp Cinnamon (optional)
Pre heat the oven to 195C.
Mix together the wet ingredients (except the almond milk): egg, apple puree, pumpkin purée, yogurt, chestnut puree and almond butter.
Once completely combined add the remaining ingredients but save 1/3 apple for the topping. Mix together and add the almond milk. Add a splash more if it’s too thick.
Then pour into a lined baking tray and top evenly with sliced apple, disperse fairly evenly across the top so you are likely to get at least one piece per blondie.
Bake in the oven for 20 minutes until a skewer comes out clean.
If you can't get your hands on chesnut puree, or it is not for you, then try my other blondie recipes!
*You can sub pumpkin puree for steamed sweet potato or blended cooked beetroot.
**Use more baking powder for cakier brownies, I this small amount because I like them gooey.