Ingredients
- 3/4 cup creamy almond butter
- 3 tablespoons pure maple syrup
- 2/3 cup pure canned pumpkin
- 1/2 cup coconut sugar firmly packed
- 1/2 tablespoon vanilla extract
- 1/2 tablespoon apple cider vinegar
- 1/4 cup + 2 tablespoons coconut flour sifted, 31 grams
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 tablespoon pumpkin pie spice
- 3 tablespoons almonds finely chopped
Instructions
- Preheat your oven to 325 degrees Fahrenheit and line the bottom of an 8x8-inch square baking pan with parchment paper and spray the sides generously with coconut oil spray. These bars are very moist and dense, and you need to get them out of the pan carefully. If you want this to be super easy, you can leave an overhang of parchment paper so you can lift them out of the pan to cut once they are cooled.
- In a large, microwave-safe bowl, melt the almond butter with the maple syrup until the almond butter is creamy, about 1 minute. Don't like microwaves? You can melt them together on the stove instead.
- Add the pumpkin into the mixture and beat with an electric hand mixer until well combined, scraping the sides down as necessary.
- Beat the coconut sugar, vanilla, and apple cider vinegar into the almond butter mixture until well combined.
- Add the sifted coconut flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice into the mixture and stir until smooth and well combined. Make sure you scrape all the flour off the sides of the bowl into the mixture.
- Pour the batter into the prepared pan and smooth out evenly. Sprinkle with the chopped nuts. Let the batter stand for 5 minutes before baking, to allow the coconut flour to begin absorbing the moisture.
- Bake until a toothpick inserted into the center comes out clean and the edges are crisp, about 50-55 minutes. Since these blondies are dense, you need to cook them low and slow. Resist the urge to check them before the time is up, or they will deflate. Make sure they are completely cooled before cutting into the bars. If you want them to be a little firmer, then let them completely cool in the refrigerator.
