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Morning Glory Breakfast Blondies
These chunky blocks of winter cheer land between blondies and cake, with the spirit of a loaded muffin. They are as appropriate for breakfast as they are with tea in the afternoon or packed up for snacking while out and about. Browning milk powder in the butter amps up the toasty notes of the batter, helping round out the fiery lick of fresh and dried ginger.
YIELDS
6
TO
8
Ingredients
- Nonstick cooking spray
- 3/4 cup (169 g) unsalted butter
- 2 tablespoons (12 g) whole milk powder, optional
- 1/2 cup (60 g) walnut pieces
- 2 tablespoons (21 g) buckwheat groats
- 2 tablespoons (18 g) hulled sunflower seeds
- 1 1/2 cups (300 g) brown sugar, packed
- 1 clementine
- 1 teaspoon vanilla extract
- 1 teaspoon grated fresh ginger
- 1 carrot, peeled
- 1 small apple
- 2 eggs
- 2 1/2 cups (320 g) all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon medium-grain kosher salt
- 1/2 teaspoon ground ginger
- 1/2 cup (40 g) coconut flakes
- 1/2 cup (85 g) golden raisins or sultanas
- Crumbled halva, optional, and additional coconut flakes, buckwheat groats, and sunflower seeds for garnish
Directions
- Preheat the oven to 350°F. Spray a 9-by-9-inch metal baking pan with cooking spray and line it with parchment paper, with an overhang on the long sides.
- In a large saucepan, melt the butter over medium heat. Sprinkle in the milk powder and cook, stirring regularly with a heatproof spatula, until the butter foams, then tip in the walnuts, buckwheat groats and sunflower seeds. Continue to cook until the butter browns, about 5 minutes more. Pull from the heat and stir in the brown sugar, followed by the zest and juice of the clementine, the vanilla extract and fresh ginger. Set aside to cool slightly.
- Using the large holes of a box grater, grate the carrot and apple into a medium bowl, reserving the juices. Stir the shreds into the cooled butter and sugar mixture, followed by the eggs, whisking until the eggs are incorporated. Scatter in the flour, baking powder, salt, ground ginger, coconut flakes, and golden raisins. Stir until combined.
- Scrape batter into the prepared pan. Garnish with crumbled halva, extra coconut flakes and seeds as desired. Bake in the hot oven until the centre is puffed, golden, and slightly firm to the touch, and the edges start to come away from the edge of the pan, about 25 to 27 minutes. Remove from the oven and cool completely on a wire rack before serving. Enjoy!
TIP: The bars can be kept in an airtight container at room temperature for a fudgy texture or chilled for a chewier bite.
