For the spiced pumpkin and cheesecake lovers out there…These squares of goodness are for YOU! With a delicious high protein ‘cakey’ base topped with a ‘cream cheese’ topping, the aim of the game is to satisfy any sweet tooth with one of these bad boys. Super simple to make and even easier to devour (ahem…) get these whipped up and you’ll be a winner in any household or work place.
Ingredients:
For the blondie –
- 1 cup cooked pumpkin or butternut squash chunks
- 2 eggs
- ¼ cup almond milk
- 1 teaspoon vanilla extract
- ½ cup buckwheat flour
- 2 scoops PhD Woman Vanilla Exercise Support protein powder
- ¼ cup almond flour (I used Sukrin)
- 1 teaspoon each of cinnamon, ginger and mixed spice
- 1 teaspoon baking powder
- ⅓ cup natural sweetener (I used Truvia stevia)
For the cheesecake topping –
- 1 cup natural yogurt (ideally 0% fat Greek style or Quark)
- 1 egg
- 1 teaspoon vanilla extract
- 1 tablespoon cornflour
- 1 tablespoon natural sweetener
Get baking!
- Preheat the oven to 190 degrees C. Grease and line a baking pan with greaseproof paper to prevent sticking.
- Place the cooked squash or pumpkin cubes in a blender with the eggs, almond milk and vanilla extract and whizz up until smooth. Set aside.
- Meanwhile, in a large bowl mix together the buckwheat and almond flours, protein powder, spices, baking powder and sweetener.
- Pour in the liquid ingredients and mix well. Pour this into your prepared baking tin and spread out evenly.
- Beat together all of the cheesecake topping ingredients until thick and smooth, then pour this over the top, gently spreading over to cover.
- Bake for 25-30 minutes until golden and set. Remove from oven and leave to cool, then remove from the tin, slice up and keep in the fridge. Once chilled, serve and enjoy!
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