Gooey Grain Free Pumpkin Spice Blondies!

Posted on by llbalanced
Gooey Grain Free Pumpkin Spice Blondies!
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    [post_date] => 2018-10-17 17:13:14
    [post_date_gmt] => 2018-10-17 23:13:14
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    [post_title] => Gooey Grain Free Pumpkin Spice Blondies!
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10.17

Obligatory Fall pumpkin spice dessert recipe comin' atcha today, but trust me...this one is WORTH being officially basic.

When it comes to baked goods, I'm a fudgy/gooey/dense/almost underbaked kinda gal. Case and point, My Holy Fudge Black Bean Brownies are still my all-time fave dessert. And beans REALLY do the trick when that's your end goal!

So I decided to use chickpeas as the base of this ridiculously decadent-tasting blondie, and they work so well! I know it sounds bizarre, but you can't taste the chickpeas at all. Their function is to add creaminess, a rich flavor and FIBER, which makes them super satisfying. Then, of course, we can't forget the star...pumpkin puree!

grain free gluten free pumpkin spice chocolate chip blondies

Like applesauce, pumpkin puree is a great substitute for oil in recipes. It adds moisture and helps bind ingredients together. Pumpkin is low in calories, but it contains iron, Vitamins A and E and hey, more fiber! Did I mention this recipe is awesome for your digestion?!

Pumpkin puree on its own doesn't have a ton of flavor (IMO), but it pairs beautifully with warming spices like cinnamon, ginger, and nutmeg. I like to go pretty heavy-handed on my Autumnal spices, but feel free to play with what your tastebuds like best!

grain free gluten free pumpkin spice chocolate chip blondies

And, of course, the chocolate chips are absolutely clutch in this recipe, because when aren't they welcome with open arms?! The more the better, and you could also toss in some chopped roasted pecans or walnuts, or even dried cranberries.

BEST of all, this recipe literally couldn't be easier. You just chuck everything in the blender or food processor, stir in the CC's (plus whatever other add-ins you like) and bake. Voila!

Happy pumpkin-ing, my loves!

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TOTAL TIME :55minutes10minutes1hour
8blondies
INGREDIENTS
  • 1/2 cup canned pumpkin puree
  • 1 15 ounces can unsalted chickpeas/garbanzo beans, drained and thoroughly rinsed
  • 1/4 cup unsalted cashew butter
  • 3/4 cup coconut sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon apple cider vinegar or lemon juice (activates the baking soda)
  • 3/4 cup semi-sweet or dark chocolate chips
DIRECTIONS
  1. Preheat oven to 350 and line a standard 9 x 5.5 x 3 loaf tin with non-stick parchment paper.
  2. Combine all ingredients EXCEPT chocolate chips in a food processor or high-powered blender, in the order listed. Blend until completely smooth and creamy (will take longer to get creamy in the food processor, but blender will require a tamper and some elbow grease!). Unplug whatever equipment you’re using and remove blade, if using FP. And chocolate chips and stir to distribute evenly throughout.
  3. Pour batter into your lined loaf tin and spread in an even layer. Bake for 55 minutes, then place a kitchen towel down on one of the shelves of your fridge, and put loaf pan on top. Refrigerate at least 1 hour before removing from the loaf tin/paper and slicing. Ideally 2 hours!
  4. Bars will keep in the refrigerator up to 5 days.
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