Pumpkin Blondies, GF/DF/EF

Since the beginning of the year, my mom has been off of sugar.  She has much more self control than I do.  Maybe if I didn’t have to be off of gluten, eggs, and dairy I could do it, but 3 major food avoidances is all I can handle.

The only treats she has had are clementines, a piece of toast with jam, or some date balls I had made.  I wanted to see about making her a real treat.  I had seen a plethora of posts about brownies or blondes made with beans, so thought I would give it a go.

I tried a garbanzo bean blondie recipe once before, and I don’t know if it was all in my head, but all that I could taste were the beans.  Consequently, I was hesitant to have another go at it, but  I decided to try it again, this time using more spices to conceal the pungency of the garbanzos.  

So I knew I was going to use spices, and what better ingredient to go with spices than pumpkin?   I looked at a half-dozen recipes for bean blondies.  Many called for sugar, which I had to avoid for my mom’s sake.  Many also called for oil and/or peanut butter, which I also wanted to see if I could avoid.  To solve those problems, I substituted maple syrup for the sugar, and a little extra pumpkin for the fat. 

Like what I do with my pumpkin cupcakes, I cook the canned pumpkin and spices for a few minutes so they don’t taste like a can or jar.  I also used currants instead of the typical raisins because they can be more evenly distributed in the batter.  If sugar isn’t a concern then using Enjoy Life Mini Chocolate Chips would be a delicious choice.

This recipe doubles well (as long as your food processor has the capacity, of course).  I just use a full can of pumpkin when I double it. The blondies also freeze well.  I cut them into square and put each square in a little snack bag.  Great for a little guilt-free treat.

Pumpkin Blondies
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Prep Time
7 min
Cook Time
30 min
Prep Time
7 min
Cook Time
30 min
Ingredients
  1. 3/4 cup canned pumpkin
  2. 1/2 tablespoon pumpkin pie spice
  3. 1 can garbanzo beans, drained and rinsed
  4. 1 cup gluten-free oats
  5. 1 teaspoon baking powder
  6. 1/2 teaspoon baking soda
  7. 1/2 cup maple syrup
  8. scant 1/2 teaspoon salt
  9. 2 teaspoon vanilla
  10. 1/2 cup currants
Instructions
  1. Preheat oven to 350.
  2. In a small pot over medium heat, place canned pumpkin and pumpkin pie spice. Cook for 5-7 minutes until very fragrant, stirring occasionally.
  3. Place pumpkin mixture, and remaining ingredients (except currants) in a food processor and blend for about a minute. Stir in currants. Place in a greased 8x8 baking dish and bake in preheated oven for 30-35 minutes. They should pull away from the sides of the pan. Place pan on cooling rack to cool.
One Fine Tomato http://onefinetomato.com/
These were a hit not only with my mom, but also with my dad.  I didn’t tell either of them at first that there were beans in it, and when I revealed the ingredients, they were shocked, but they still went in for seconds (and in my dad’s case, thirds and fourths). 

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