Carrot Cake Blondies

Ingredients:

2 cups of ground almonds

3 medium carrots, peeled and chopped into chunks

1/3 cup buckwheat flour

1/2 cup cashew butter

2 tbsp coconut oil, melted

1/2 cup maple syrup

1/4 cup ground flaxseed

1 tbsp cinnamon

Frosting:

1 tub of cream cheese

2 tbsp maple syrup

Method:

1. Mix the ground almonds, buckwheat flour, ground flaxseed and cinnamon in a bowl. In another bowl, stir together the coconut oil, cashew butter and maple syrup until well combined. Pour this into the dry ingredients and finally fold in the carrot chunks.

2. Spoon into a greased 8 inch square tin and bake at 180C for 20 mins, then allow to cool before frosting.

3. For the frosting, simply mix the cream cheese and the maple syrup in a bowl and spoon over the blondies. Cut into slices and store in the fridge for up to 3 days (or freeze for up to 2 months).