Gooey Chocolate Chip Pumpkin Blondies
Total Time: 28m
Ingredients
1 1/2 cups white beans or chickpeas (1 can, drained)
1/3 cup pumpkin puree or mashed sweet potato, canned or cooked
1/3 cup pure maple syrup, honey, or agave 1/3 cup rolled or quick oats (or quinoa
akes)
1/4 cup almond butter or allergy-friendly sub 3/4 tsp baking powder
1/2 tsp pumpkin pie spice or cinnamon 1/4 tsp salt 1/8 tsp baking soda
2 tsp pure vanilla extract 1/2 cup chocolate chips
Instructions
Line an 8-inch pan with parchment or grease well. Preheat oven to 350 F. Drain and rinse the beans
very well. Process all ingredients except chocolate chips in a high-quality food processor until
completely smooth. (Taste and texture will be much better in a food processor, but a blender can work
if you must.) Stir in the chocolate chips. Spread the batter into the prepared pan, press a few chocolate
chips into the top if desired, and bake on the center rack for 28 minutes. They will be warm and gooey
when you take them out of the oven! For optimum freshness, I like to store these in the refrigerator.
Recipe from: chocolatecoveredkatie.com
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