Pumpkin Spice Blondies

I remember the first time I had a blondie, a friend brought them for dessert from a gourmet grocery near us. They were spectacular. Chewy texture like a brownies but with vanilla and caramel notes. But so sweet! I baked blondies as part of the repertoire, and recently with pumpkin-everything season upon us, I started thinking of those again, and wanted something similar. Chewy texture but with spice and not so sugary. They are delicious with no ganache topping, and you can fold the nuts into the batter before baking, if you prefer. I like the contrast of the dark chocolate with the spice. Whatever you prefer, this may become one of your new fall favorites.

Yield: 12

Living Delish & Nutrish: Tina Wells

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Pumpkin Spice Blondies

Prep time: 20 MinCook time: 25 MinInactive time: 1 HourTotal time: 1 H & 45 M

Ingredients

• ¼ cup coconut flour
• ¼ cup almond flour
• ¼ cup + 2 tablespoons tapioca starch
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• 1 Tablespoon pumpkin spice
• 1 teaspoon sea salt
• 3/4 cup canned pumpkin
• 1/2 cup maple syrup
• ¾ cup creamy almond butter
• 1/2 cup choice of pecans, walnuts, hazelnuts or combination, toasted (optional for topping)

Ganache Topping

• Dark chocolate (I like Hu gems)
• Coconut milk

Method

1. Preheat oven to 350°F.
2. Prepare a 8” X 8” square pan with parchment paper and avocado oil spray, or brush with coconut oil.
3. In a bowl large enough to accommodate all ingredients, add all of the dry ingredients and stir with a whisk.
4. In a separate bowl combine the pumpkin, maple syrup, almond butter and stir to make a smooth mixture.
5. Pour the wet ingredients into the dry ingredients and stir together to completely combine and ensure all dry ingredients are incorporated.
6. Pour mixture into the prepared baking pan, smooth top with a spatula.
7. Bake for 20 to 25 minutes. Rotate the pan halfway through baking to ensure even baking. When finished it should have a brownie-type consistency and be slightly golden brown on top.
8. Allow to cool completely. Remove from pan and invert onto a serving plate (also the bottom is on the top).

Ganache Topping

1. Place the chocolate in a heatproof bowl.
2. Heat the coconut milk until just before boiling (scald), and pour over the chocolate. Stir to melt chocolate and create smooth chocolate mixture.
3. Allow to cool, then spread or drizzle over bars. Sprinkle with crushed nuts. Cut into desired size portions to serve.

Pro Tip

Ganache is a combination of chocolate and cream by equal weight. This cannot be measured accurately so I have converted the weights into measurements for convenience. If you have a scale, 4 ounces of each would be the equivalent.

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©Tina Wells Luxury Brands, LLC

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