Pumpkin Blondies (Made Healthy)

I have been obsessed lately with baking with unconventional ingredients.  Anyone can bake with flour, but how about baking with oats or lentils instead?  Using ingredients like these are less processed then traditional flour, naturally gluten free, and add more protein.  How about them apples?  (Or pumpkins).  Speaking of apples, this Pumpkin Blondie recipe was inspired by my Spiced Apple Muffins, which are worth checking out, too.

Blondies are one of my favorites, even more-so than brownies.  What I remember about making blondies is that they need lots of melted butter and sugar.  Blondies are typically really high in sugar, but here I chose to ditch the refined sugar and use a more natural pure maple syrup.  **Please make sure that the syrup you use doesn’t contain high fructose corn syrup.**  The addition of maple syrup makes these blondies just sweet enough without giving you a sugar rush, and still keeps it on the healthy side.  Just where I like to be!

I, of course, had to make these with pumpkin.  It is October after all (for another week anyway) and why not add a little vegetable to your dessert?  The trick and the treat all at the same time.  Trick them into eating more vegetables, all while they think they are getting a treat. Enjoy these Pumpkin Blondies!

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Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 8

Author Sara

Ingredients

• 1/2 cup cooked lentils
• 1/2 cup pumpkin puree not pumpkin pie mix
• 1/3 cup pure maple syrup
• 1 egg or substitute chia egg
• 1 teaspoon vanilla extract
• 1 1/2 cups rolled oats
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 1/3 cup chocolate chips

Instructions

1. Preheat the oven to 350 degrees.
2. In a large bowl mix the lentils, pumpkin, maple syrup, egg, and vanilla until combined.
3. In a food processor pulse the oats until a flour is formed.
4. Add the oat flour to a small bowl and mix in baking soda, salt, and pumpkin spice.
5. Mix the dry ingredients into the wet and stir until combined.
6. Fold in the chocolate chips.
7. In a lined or greased 9x9 baking pan pour in the batter and level.
8. Sprinkle the top with more chocolate chips if desired.
9. Bake in the oven for 20-25 minutes until firm.
10. Cool completely.
11. Store in an airtight container for 3 days or keep in the fridge for up to one week.

Recipe Notes

Choose organic ingredients when possible.