I’m trying to pace my posts these days. After all, it won’t be long (I hope) before I actually join the 9-5 workforce, when testing 4-5 recipes a day is no longer a luxury. Then, I’ll wish I’d saved up some recipes to avoid the last-minute scramble for a post after a weeks-long hiatus.
All that said, these blondies were too good not to share right away. Like, today. Like, hours after I made them an devoured 3. I’ll justify my haste by reminding you all that pumpkin is at its peak of abundance right now. Come the new year, you’ll be circling the neighborhood grocery stores, desperately pulling away cans of sweet potato and butternut squash puree, hoping there’s a last, lingering can of pumpkin tucked away back there. I know that feeling all too well, which is why I’m taking full advantage of the overflowing shelves of pumpkin these days and want you to do so as well before it’s too late.
The best part about these blondies (ok, maybe second best — taste probably takes the #1 spot) is that they are pretty simple to make. I tried to stay away from too many ingredients, so I only used one type of flour in this recipe and no gums or starches. The pumpkin and yacon hold everything together very nicely. You can store these in the refrigerator for a few days, but I feel obligated to tell you (after all my previous hype) that they are really, really good slightly warm.
These blondies are chewy and moist. To make them a bit cakier, bake in an 8″ rather than a 9″ pan. I made my own sugar-free chocolate chips (I provied the recipe below as well), but you can feel free to use whichever chocolate chips you prefer in recipes, or you can chop up your favorite chocolate bar and use that. This recipe is a good option if you’re on a low-glycemic or anti-candida diet. But if you’re not, feel free to play around with other sweeteners, as yacon and stevia can be somewhat pricey (though the stevia, at least, will last you a long time). If using a different brand of stevia than NuNaturals, make sure to start with less and experiment with adding more to taste in the batter — I’ve found other brands in such high amounts overly bitter for my tastes.
1 1/2 cups brown rice flour
1 teaspoon baking powder
1/2 teaspoon sea salt
1/4 cup yacon syrup (you can experiment with agave, maple syrup or molasses here as well)
2 teaspoons NuNaturals vanilla liquid stevia (if you only have NuNaturals plain liquid stevia, add 1 tablespoon vanilla extract to the batter)
1/2 cup melted Earth Balance Buttery Spread
1/2 cup unsweetened applesauce
1 cup canned pumpkin puree
homemade chocolate chip/chunks (recipe below)
1. Preheat oven to 325.
2. In a small bowl, whish together flour, baking powder and salt.
3. In a large bowl, using an electric mixer, beat together buttery spread, stevia and yacon until smooth. Slowly add dry ingredients and beat slowly until incorporated. Beat in applesauce and pumpkin until everything is just combined. Fold in chocolate chips.
4. Turn out batter in a pre-greased 9×9″ or 8×8″ baking dish. Bake in preheated oven for 30-35 minutes, or until center bounces back slightly when pressed (will feel less done than a traditional cake — this is O.K.). Let cool about 15-20 minutes before slicing.
Homemade Sugar-free Chocolate Chips:
1/3 cup coconut oil
1/2 cup unsweetened cocoa powder
1 teaspoon NuNaturals liquid vanilla stevia
1. Heat oil in a saucepan over medium heat until heated through, about 1-2 minutes. Add chocolate and stevia and whisk until shiney and smooth. Pour into a deep baking dish or parchment-lined container (the less shallow, the better — you don’t want the chocolate to spread too thin), cover and freeze for about 1/2 hours, or until completely hardened. Chop into pieces immediately before using.