If you’re looking for a sweet treat that won’t send your blood sugar into a tizzy and will make everyone (GF and regular folks alike) want to trade their treats for yours, give these gluten-free pumpkin blondies a try.
Total Time
50min
5.0
1 Rating
Author: Feed Me Phoebe
Servings:
12
Ingredients
•
1/4
cup
Coconut Oil
, melted
•
2
cups
Canned White Beans
, rinsed, drained
•
1/2
cup
Canned Pumpkin Purée
•
1/4
cup
Tahini
•
2
Farmhouse Eggs® Large Brown Eggs
•
1/2
cup
Coconut Sugar
•
1
tsp
Pure Vanilla Extract
•
1/3
cup
Coconut Flour
•
1
tsp
Gluten-Free Baking Powder
•
1/4
tsp
Sea Salt
•
1/2
cup
Semi-Sweet Chocolate Chips
•
1/2
cup
Walnuts
, chopped
•
as needed
Coconut Oil
Cooking Instructions
1.
Preheat the oven to 350 degrees F (180 degrees C). Grease an 8-inch square pan with Coconut Oil (as needed) and line with unbleached parchment paper.
2.
In a food processor, combine the Coconut Oil (1/4 cup), Canned White Beans (2 cups), Canned Pumpkin Purée (1/2 cup), Tahini (1/4 cup), Farmhouse Eggs® Large Brown Eggs (2), Coconut Sugar (1/2 cup), Pure Vanilla Extract (1 tsp), Coconut Flour (1/3 cup), Gluten-Free Baking Powder (1 tsp), and Sea Salt (1/4 tsp). Process until smooth.
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