Ingredients

The following ingredients have 4 Servings
  • 2 cups (228g) blanched almond flour
  • ½ cup (48g) golden flaxseed meal
  • 3 teaspoons pumpkin pie spice (or ground cinnamon)
  • ½ cup (70g) unrefined coconut sugar
  • ½ teaspoon fine Himalayan salt
  • 1 egg (room temperature)
  • 1 cup (230g) pumpkin puree
  • 1 tablespoon vanilla extract
  • ½ cup (98g) semi-sweet chocolate chunks (or add more chocolate up to 1 cup (196g))

Instruction

  • Preheat the oven to 350°F, and line an 8-inch baking dish with parchment paper. Leave enough paper hanging over the edges of the pan so that you can easily lift the blondies out after baked.
  • In a large bowl, mix together with a rubber spatula or spoon the almond flour, flaxseed, pumpkin spice, coconut sugar, salt and chocolate chips. Be sure to break up any large chunks of flour and sugar with your spoon.
  • In a separate bowl and using a whisk, whisk together the egg, pumpkin puree and vanilla extract until combined.
  • Using a rubber spatula, gently mix dry and wet ingredients to form a batter being careful not to over mix. The batter is supposed to be dense and thick.
  • Spoon the batter into the prepared pan in a level even layer. Use a flat spatula to help you spread it in the pan.
  • Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Set the pan on a wire rack to cool for 5 to 10 minutes before cutting and serving.