These blondies are awesome served warm or cold, I enjoyed these the most when I made a sauce with coconut cream, sugar and mixed spices to go with the warm blondies! Mmmm! Feel free to add some mixed spice into the blondies, I only sprinkled it on top after they were cooked.
Use organic, fair-trade/local ingredients where possible =)
Pumpkin Persimmon Puree-
In a pot cook the following:
2 cups of peeled and diced pumpkin
2 cups of chopped ripe persimmons I left the skin on
1 cup of water
1/3 cup of sugar (cane, coconut or maple syrup)
Leave lid on until it starts to bubble, then remove the lid and continue to cook the ingredients until the flesh of the persimmon falls off and only the skin remains, let the mixture cool down before blending it until smooth.
Turn the oven onto 180 degrees fan bake
In a bowl put two cups of the Pumpkin Persimmon Puree (you should have about a cup left, put this aside for later)
Add one cup of coconut cream
2/3 of a cup of sugar (cane or coconut) 1/8 teaspoon of salt
Mix in 3 cups and 1/3 of a cup of flour
Once smooth add:
¼ cup of coconut oil
1 t baking soda
½ teaspoon baking powder
1 teaspoon of apple cider vinegar
Mix then spread evenly onto a tray (30x20cm) lined with baking paper or coconut oil
Spread the remaining Pumpkin Persimmon Puree on top, then some sliced persimon
Pop it in the oven, if you have a dodgy old oven like me after 15 mins rotate the tray around so it cooks more evenly, I rotated it back around about 15 minutes later.
Cook for around 35-50minutes – when you prick the centre of blondie with a tooth pick and it comes out clean, it is cooked! Turn off the oven, remove the blondie and let it cool before cutting.
Sprinkle with mixed spice and sugar to serve.
If you make any of my recipes and share a photo on Instagram, Facebook, Tumblr etc, please #magicmilkbarrecipe so I can see them! Thank you =)