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RECIPE
13 INGREDIENTS8 STEPS50min

Gluten-Free Pumpkin White Bean Blondies

5.0
1 Ratings
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.
Gluten-Free Pumpkin White Bean Blondies Recipe | SideChef
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.
Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
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Fulfilled by
Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
50min
Total Time
$0.77
Cost Per Serving

Ingredients

US / METRIC
Servings:
12
Serves 12
1/4 cup
Coconut Oil , melted
2 cups
Canned White Beans , rinsed, drained
1/4 cup
Tahini
1 tsp
Pure Vanilla Extract
1/3 cup
Coconut Flour
1 tsp
Gluten-Free Baking Powder
1/4 tsp
1/2 cup
Semi-Sweet Chocolate Chips
1/2 cup
Walnuts , chopped
to taste
Coconut Oil
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Nutrition Per Serving

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CALORIES
333
FAT
15.3 g
PROTEIN
12.4 g
CARBS
40.6 g

Cooking Instructions

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Step 1
Rinse and drain the white beans.
Step 2
Roughly chop the walnuts. and set aside.
Step 3
Preheat the oven to 350 degrees F (180 degrees C). Grease an 8-inch square pan with Coconut Oil (to taste) and line with unbleached parchment paper.
Step 4
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) , Large 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.
Step 5
Stir half the Semi-Sweet Chocolate Chips (1/2 cup) into the batter and pour it into the prepared pan.
Step 6
In a medium mixing bowl, stir together the Walnuts (1/2 cup) and remaining chocolate. Spread evenly on top of the blondies and press lightly into the batter.
Step 7
Bake for 35-40 minutes or until the cake springs back when pressed in the center.
Step 8
Remove from the oven and allow to completely cool before cutting. Serve, or keep as leftovers in the fridge for up to a week. Enjoy!
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Nutrition Per Serving
Calories
333
% Daily Value*
Fat
15.3 g
20%
Saturated Fat
6.9 g
34%
Trans Fat
0.0 g
--
Cholesterol
35.1 mg
12%
Carbohydrates
40.6 g
15%
Fiber
8.1 g
29%
Sugars
12.8 g
--
Protein
12.4 g
25%
Sodium
136.1 mg
6%
Vitamin D
--
--
Calcium
122.9 mg
9%
Iron
4.8 mg
27%
Potassium
813.3 mg
17%
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