If you’re unfamiliar with blondies, they’re kind of like a brownie’s little cousin, except without the cocoa, and typically with a deep vanilla, caramel like flavor.
I’ve made these blondies several times, and each time they’ve gotten morphed into something slightly more delicious than the last batch. They started off very light, airy and full of almond butter flavor and ended up as a more dense, seasonal pumpkin treat, scattered with chocolate. That is the kind of evolution I can get on board with.
Also, if humans could evolve to be able to reach that spot in their upper backs that always seem to itch, that we can’t quite seem to get to with our left or right hand, and end up doing the awkward bear scratch on a doorframe to get some relief, I’d be on board with that evolution too. I might even trade these blondies for that…….actually nah, who am I trying to kid.
If you’re new to alternative baking, there’s a chance you might be put off when you see a dessert with chickpeas and chickpea brine in the ingredient list. Not to worry, the sweet pumpkiny flavor is not masked by legumes, you can’t taste them at all. They’re just part of the building blocks of this recipe and assist in holding the blondies together and helping them rise. See how thoughtful they are, they’re just here to help.
If you’re in the pumpkin spirit lately and can’t seem to get enough, try this Gluten Free & Vegan Pumpkin Loaf. Have it as or loaf or turn it into muffins for a perfect on the go snack.
- 1 ¼ cup All Purpose Gluten Free Flour I use Bob's Red Mill 1 to 1
- ½ cup Coconut Sugar
- ⅓ cup Dark Chocolate Chips
- ¾ tsp Sea Salt
- ½ tsp Cinnamon
- ¼ tsp Baking Soda
- ½ cup Pumpkin Puree
- ⅓ cup Almond Butter
- ⅓ cup Chickpeas
- ⅓ cup Maple Syrup
- ⅛ cup Aquafaba liquid from a can of chickpeas
- 2 tsp Pure Vanilla Extract
Heat your oven to 350℉ and line an 8x8 baking pan with parchment.
Mix all dry ingredients (first 6 listed) together in a bowl. Combine all wet ingredients in a food processor or blender and blend until smooth. Pour into the bowl with the dry mix and stir until fully incorporated.
Spread evenly into lined pan and bake for 35-40 minutes or until a toothpick comes out clean. Allow to cool before cutting. Store leftovers in a sealed container.
You can replace the pumpkin with equal parts almond butter and chickpeas for almond butter blondies