October 19, 2015

Gluten-Free, Grain-Free Pumpkin Blondies

Gluten-Free, Grain-Free Pumpkin Blondies

There have been many failures in my kitchen with grain free recipes.  For example, last weekend I found a recipe for gluten and grain free peanut butter cookies made only of eggs, peanut butter, and sugar.  The result was peanut butter play-doh in taste and texture. My brother wouldn’t even eat them when he was drunk, who is 21, was home for the weekend from college, and has the lowest palate standards of anyone I know.  Luckily, I think I redeemed myself with these.  This recipe should give you (chick)pea-se of mind that everyone in your posse will enjoy them. Recipe below!

Ingredients:

  • 1 can chick peas
  • 1/4 cup pumpkin
  • 1/2 cup almond butter
  • 1/4 tsp maca powder
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1/2 tsp vanilla extract
  • 1/2 cup maple syrup
  • 2 tbsp flax seed
  • 1 egg (for a cakeier consistency)
  • 1/2 bar good quality dark chocolate bar – I used Endangered Species 70% dark chocolate with toffee bits – chopped up

Preheat oven to 350. Blend all ingredients in a food processor except for chocolate. Transfer to greased pan and sprinkle chocolate on top. Lightly stir to dispense throughout. Put in oven for 35-40 minutes, or until a toothpick can be removed cleanly.

Recipe adapted from: The Ambitious Kitchen 

Pumpkin chick pea 2

Minimal sugar, lots of protein and fiber, tons of omega-3s, good fats, and hormone boosting maca powder: perfect combination!

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