Happy Thanksgiving!! Well after taking some time off from posting, I’m back and ready to share some more healthy tips and recipes with you. I promise not to leave it that long again!!
Why don’t we start with a sweet treat? These pumpkin pie chocolate chip blondies are quite similar to my chickpea cookies, but with a fall flavour twist. If you really like pumpkin spice flavours, feel free to add in a little extra of both.
- 1½ cups white beans or chickpeas (1 can, drained)
- ⅓ cup pumpkin puree, canned or cooked
- ⅓ cup pure maple syrup
- ⅓ cup rolled oats
- ¼ cup peanut butter or allergy-friendly sub
- ¾ tsp baking powder
- ½ tsp pumpkin pie spice
- ¼ tsp cinnamon
- ¼ tsp salt
- ⅛ tsp baking soda
- 2 tsp pure vanilla extract
- ½ cup chocolate chips
- ¼ cup raisins *optional but recommended
- 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 should be warm and gooey when you take them out of the oven!
If you don't have canned or cooked pumpkin, feel free to substitute cooked squash, yam or sweet potato