Blondie Recipe
Incredibly moist and delicious vegan pumpkin Blondie Recipe with a delicious chocolate topping. Perfect with a Pumpkin Spice Latte or as a sweet snack between meals. Vegan, gluten-free, 30 minutes!
Ingredients for Blondie Recipe
2 flaxseed eggs
120 g nut puree I use light almond puree
120 g pumpkin puree unsweetened
122 g gluten-free flour mix
63 ml plant milk I use oat milk
100 g raw cane sugar
2 tsp pumpkin spice
4 g baking powder I use cream of tartar baking powder
A pinch of salt
50 g dark vegan chocolate drops
Instructions
Prepare the flaxseed eggs. Set aside.
Grease the brownie tin and set aside.
Preheat the oven to 340 degrees.
FOR THE Dough Place the nut puree, pumpkin puree and flaxseed eggs in a bowl and whisk to combine.
Add the gluten-free flour, plant milk, raw cane sugar, pumpkin puree, pumpkin spice, baking powder,salt and stir until everything has combined into a smooth batter. If too dry, add a little more plant milk, if too runny, add a little more gluten-free flour mix.
Pour into the brownie tin, smooth out and decorate with dark chocolate drops.
Place in the oven and bake for 20 minutes.
Remove from the oven and leave to cool briefly.
Remove from the tin and cut into pieces as desired.
Serve and enjoy!
Keep the rest in an airtight container in the fridge for up to 5 days.
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