Recipe: Pumpkin Chocolate Chip Blondies 

One of our favorite things about the holidays is the opportunity to create festive meals and treats in the kitchen. We know that it can be stressful to try and maneuver various food sensitives, allergies, and restrictions at holiday gatherings, and our hope is that you get some relief and joy from our – gluten free, dairy free, egg free, soy free, refined sugar free, nut free  recipes ☺ Don’t be fooled by all of the things these little treats are not, because they ARE so tasty and ridiculously gut friendly (hello prebiotics!). This recipe was inspired by one of our beloved client’s birthday cakes. We hope you enjoy them!

Ingredients:

2 cups tigernut flour

1/4 cup ground flax

1/4 cup coconut sugar (option to omit if staying low-sugar)

1 tsp baking powder

1.5 tsp cinnamon

1/4 tsp sea salt

1/2 cup plus 2 tbsp of pumpkin puree

1/2 water

1/4 cup tahini (we love the Dastony brand)

1 tsp vanilla

1/3 cup dark chocolate chips - use 100% dark chocolate chips to stay sugar free OF if you want to add a little more sweetness use the Enjoy life or Hu kitchen chocolate chips.

Directions:

- Preheat your oven to 350

- Combine all dry ingredients in a large bowl (except for the chocolate chips)

- then mix in all wet ingredients and combine again

- gently fold in the chocolate chips

(note: the batter will be somewhat dense)

-line your  8x11 baking dish (Pyrex) with parchment paper (option to use a pie dish as well for a circular aesthetic)

- evenly spread the batter in the dish

- Bake at 350 for 36 minutes (37 minutes if using a pie dish)

- remove from the oven and cool for 30 minutes

- slice into 3x3 inch squares

- Enjoy!

To level up these bars, add a little homemade icing! (See below for this indulgent but - Molly Rose Health approved icing)

Coconut Maple Icing

Ingredients:

1.5 cups of coconut cream (the solid part from the full fat cans of coconut milk)

1/4 cup of tahini

2 tbsp of maple syrup

1 tsp vanilla

1/4 cup coconut sugar

Instructions:

- Blend all ingredients on high in your blender/food processor until smooth

- Transfer into a  bowl and cover for 1 hour in the fridge

- Use on your blondies like you would icing on a cupcake

- Option to use a icing piping bag to create a festive design. We plan to!

Both the icing and blondie leftovers are best kept in the fridge for freshness :)