My brain is full at the moment of yoga and sport and all the things that go with that but I wanted to take some time out to bring you my pumpkin recipe. There have been so many around and I made these a while a go it has just taken me some time to get everything together for the post. I have tried to keep the relatively healthy and so they are gluten free and contain only low GL sugars meaning that they will not spike your blood sugar too quickly.
I have put together a blend of flours to use for these blondies with the main one being buckwheat. I absolutely love buckwheat flour, despite its name it is completely gluten free and just has such a lovely flavour, not to mention the fact that it is better for your blood sugar. Then to make it a really yummy flour blend I have put in some ground almonds and some coconut flour. Both are full of flavour, and just generally great for you. If you have not tried baking with them I can definitely recommend them. I have used ground almonds as the only flour before and it gives a really rich moist cake but I would only use coconut flour with something else as it is really dense.
The only other thing to mention in regards these blondies is the chocolate that I used. Over the last couple of years I have become quite a snob about chocolate and it really does have to be good quality chocolate. My absolute favourite is Divine 70% Dark Chocolate, it has such a lovely flavour and a low sugar content which is always a plus. I was given advice once that if you are buying dark chocolate look at the ingredients and if sugar is number one then put it back and go for something where cocoa mass is the first ingredient. These blondies were one of the favourite things I have made and I had great difficulty not scoffing them all. The recipe is below and I hope you make them and enjoy them!
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Pumpkin Chocolate Chunk Blondies
Makes 12-16
Prep Time: 15 mins
Cook Time: 25-30 mins
Total Time: 40-45 mins
Ingredients
100g/3/4 Cup + 1 tbs Buckwheat Flour
50g/1/2 Cup Almond Meal
35g Coconut flour
1 tsp Fine Sea Salt
1/2 tsp Baking Powder
1 tsp Cinnamon
1/4 tsp ground nutmeg
1/4 tsp Ginger
1/4 tsp ground cloves
6 tbsp Coconut Oil
100g/3.5 oz Dark Chocolate, chopped into small chunks
75g/1/2 cup Xylitol
125ml/1/2 cup Agave Nectar
1 tsp Vanilla Bean Paste
250ml/1 cup Pumpkin Puree
3 Flax Eggs
Instructions
1. Preheat oven to 180C/350F/Gas Mark 4 and line a 22cm/9in brownie tin with greaseproof paper. (if you don’t have a 9in tin, like me just use a similar size and adjust cooking time)
2. In a small pan mix together the pumpkin puree, agave nectar, xylitol, vanilla and coconut oil and warm until the oil has melted and the xylitol dissolved. Set aside to cool.
3. In a large bowl mix together the buckwheat flour, almond meal, coconut flour, salt, baking powder and spices.
4. Make a well in your mixture of dry ingredients and then pour in the pumpkin mixture and the flax eggs. Use a wooden spoon to mix well, it will make quite a thick batter.
5. Stir the chocolate chunks into the mixture.
6. Pour batter into baking tray and level out with back of spoon. Bake in the oven for 25-30 minutes or until an inserted cocktail stick comes out clean.
7. Leave to cool slightly then turn out of tin and cut into 12 large of 16 small equal pieces.
Nutrition
There are so many good things about these blondies and I have put the nutrition data below based on 12 blondies being made:
Some of the highlights of this recipe are:
- Approximate GI of 23
- Estimated GL of 6
- Very low in cholesterol
- Very high in vitamin A
- High in vitamin B6
