These delicious Carrot and Courgette Blondies may be my new favourite treat, they’re sticky, rich and incredibly sweet which in my book is a perfect combo.
As you know I bloody love my brownies but lately I feel like I’ve exhausted my count of brownie consumption, after-all there really is only so many a girl can eat.
So, I thought I’d give these a try, Blondies are technically made in the same way that a chocolate brownie is made, however shock horror, they don’t have any chocolate in them.
What gives them their rich taste and colour is the dark brown sugar in them and as I had a giant bag of Sevenhills Wholefoods Organic Coconut Sugar in the cupboard I decided to use this as a replacement to the dark brown sugar. It looks the same, smells the same and tastes the same so we’re onto a winner.
Coconut sugar is made from the palm leaves of the coconut tree and is packed full of dietary fibre.
It’s good to point out that despite being an alternative to refined sugar it does still in my opinion have a relatively high GI index so if you’re suffering with gestational diabetes proceed with the usual caution you would when consuming anything sweet.
According to the American Diabetes Association a GI score of 55 or under is considered low and coconut sugar is considered to be 54, so it is classified as low but as a comparison, honey falls in the region of 30-35 and xylitol which I often use is only 7 and is recommended for baking for diabetics, so looking at these numbers you can see why I still consider it to be quite high.
Xylitol is safe for consumption during pregnancy but in moderation. Using it in baking like I do will only mean you’re consuming a small quantity, unless of course you chow down on the entire chocolate cake or whole batch of brownies that you’ve baked.
You’ve been warned.
However, here’s the good news – whereby I can’t think of any justifiable nutritional benefits of dark brown sugar- coconut sugar on the other hand has a good amount of dietary fibre in it and benefits the gut friendly bacteria in our bodies, assisting in a healthy digestive tract. It also contains vitamins such as folic and choline which is an essential nutrient needed during pregnancy.
Carrot and Courgette Blondies
- 1/2 Cup Butter, melted
- 1 Cup Organic Coconut Sugar
- 1 Medium Free Range Egg
- 1 Medium Carrot peeled and grated
- 1 Medium Courgette peeled and grated
- 1/2 Cup All purpose flour
- 1 tsp Baking Powder
1 Preheat the oven to 350°F (175°C). Lightly grease a square 20 x 20cm
2. Whisk together your melted butter and coconut sugar in a bowl
3 Add the egg, carrot and courgette and stir completely
4 Next add the flour and baking powder to the wet mixture.
5 Pour into the pan and spread evenly and pop in the oven for 30 minutes or until a knife inserted into the centre comes out clean. Set aside for about 30 minutes to cool
before cutting into squares and placing on a wire rack.