Unicorn Blondies | Unicorn Superfoods
I've always been an absolute fan of brownies, but I never brought myself to try out blondies, so I thought I'd experiment a bit with only a few ingredients to bring you this Unicorn (sorta) Blondie recipe!
I've used Unicorn Superfoods' amazing products again to bring you this recipe, specifically using their Black Goji Berry Powder and Pink Pitaya Powder! I've mentioned in a previous post how amazing these foods are for your physical and mental health for your overall well-being and since then I've continued to feel the amazing benefits from consuming these products! The Black Goji Berry Powder is an amazing source of antioxidants, is comprised of a number of essential nutrients, assists in lowering cholesterol, is a preventative cancer agent, and also improves eye health and vision. The Pink Pitaya Powder is equally as great as it is high in fiber, is rich in antioxidants that assists in fighting diseases as well as improving the immune system, and contains essential fatty acids!
If you want to find out more about Unicorn Superfoods and check out some of their amazing powders, click here!
Hope you enjoy this recipe!
Preparation Time: 10 Minutes
Cooking Time: 30 Minutes
Servings: 2 Servings
- 1/2 Tbsp Pink Pitaya Powder
- 1/2 Tbsp Black Goji Berry Powder
- 1/2 Cup Buckwheat Flour
- 1/2 Cup Oat Flour
- 2 Tsp Baking Powder
- 290g Sweet Potato
- 1/2 Cup Coconut Milk
- 2 Medjool Dates
- 1 Ripe Banana
- 4 tbsp Plant-Based Mylk
- 1/4 Tsp Pink Pitaya Powder
- 1/4 Tsp Black Goji Berry Powder
- Pre-heat the oven at 200ºC.
- Wash, peel and dice your sweet potato, then allow it to cook in a boiling pot of water. Allow the sweet potato to cook for 15 minutes on medium heat.
- As the sweet potato cooks, place your Pink Pitaya powder in one clean bowl, then the Black Goji Berry powder in another. Divide the remaining dry ingredients into two, then place each division into the two bowls and mix well until all ingredients are combined.
- Once the cooking time for the sweet potato has elapsed, strain the sweet potato, then set it aside to cool for about 5 minutes.
- Once the sweet potato has cooled, place it in a blender along with the remaining wet ingredients, then blend until well-combined.
- Divide the wet-ingredient mix into two and pour each division into the dry-ingredient bowls, then mix until well-combined.
- Place both mixes into a lined baking tray, then place in the oven to cook for 20-30 minutes at 180ºC.
- In the meantime, prepare your glaze: place 1/2 of the ripe banana in a blender along with 2 tbsp of plant-based mylk and 1/4 tsp of pink pitaya powder. Blend until well-combined then place in a small bowl and set aside. Repeat this step for the black goji berry powder.
- Once the cooking time has elapsed, carefully pour the glaze over the blondies, then allow a cooling time of 15 minutes before slicing.
- Serve with any desired toppings, then enjoy!