AIP Pumpkin Spice Blondies

pumpkin spiced blondies
  • AIP
  • Dairy-Free
  • Gluten-Free

Ingredients

  • ¼ cup melted coconut oil
  • 1/2 cup pumpkin puree
  • 1 overripe medium banana-mashed
  • 1 T honey - optional
  • 1 tsp vanilla extract
  • 1 gelatin egg (non-AIP can just use 1 regular egg)
  • ½ cup tigernut flour
  • 1 tbsp + 1 tsp coconut flour
  • 1 tsp baking soda
  • 1 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • Dash of nutmeg
  • 1/4 tsp salt
  • ⅓ cup carob chips (non-AIP can use chocolate chips or walnuts)
  • Gelatin Egg:
  • 1 tablespoon gelatin (I use Vital Proteins grassfed gelatin)
  • 1 tablespoon room temp water
  • 2 tablespoons boiling water

Personal tips

  • Stores well in the freezer; these are flatter bars-don’t expect too much rising!

Cooking Instructions

  1. Preheat oven to 350F.  Grease an 8x8in square baking dish with coconut oil or use parchment paper.
  2. To make the gelatin egg: 
    -Whisk the gelatin into the room temp water
    -Add the hot water and whisk until all gelatin is dissolved and frothed-use immediately
  3. Whisk the egg, coconut oil, pumpkin, banana, honey, vanilla together in a large bowl
  4. In another bowl, sift the tigernut flour with the coconut flour, baking soda, spices and salt
  5. Add dry->wet ingredients and stir until well combined
  6. Fold in carob chips
  7. Pour into prepared baking dish, smoothing with a spatula. Bake for 25 minutes or until a knife inserted into the center comes out clean.  Top with additional spices as desired!