- 9
Ingredients
- 497 g (one 15oz can + 1/4 cup) 100% Pure Pumpkin Puree
- 14 g (1 tbs) Grapeseed Oil (or any other neutral oil)
- 1/2 tsp Stevia Extract
- 1/2 tsp Butter Extract
- 48 g (1/3 cup) Pure Maple Sugar
- 1 tsp Cinnamon
- 160 g (1 cup) Brown Rice Flour
- 120 g (1 cup) Oat Flour
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 120 g (1 cup) Powdered Erythritol
- 1/4 tsp Apple Pie Spice (or pumpkin pie spice, I just despise ginger)
- 61 g (1/4 cup) 100% Pure Pumpkin Puree
Preparation
Step 1
For the Blondies:
Preheat the oven to 350 degrees Fahrenheit and line a 9" brownie pan with parchment paper both ways.
In a large bowl, whisk together the pumpkin, oil, stevia, butter extract, maple sugar and cinnamon.
In a small bowl, whisk together the brown rice flour, oat flour, baking powder and salt. Dump into the wet ingredients and fold together (batter should be thick!), scoop batter into prepared pan and bake for ~44 minutes, or until surface is firm. Remove blondies from pan and transfer to a wire cooling rack.
For the Frosting:
In a small bowl, stir together the erythritol and apple pie spice. Top with the pumpkin and stir together.
Frost the blondies once completely cool, refrigerate for 10 minutes to firm the icing, then slice and serve!
Notes
This recipe is: low fat, low sugar, high fiber, gluten free, vegan!