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No-Grain Pumpkin Brownie

Course Dessert
Cuisine Gluten free
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Author Carolina Jantac, MS, RD, LD

Ingredients

  • ¼ cup of Once Again Creamy Cashew Butter
  • ½ cup of Once Again Creamy Peanut Butter for paleo – just use 1 whole cup of Cashew Butter and exclude the Peanut Butter. Or use Almond butter instead!
  • ¼ cup of maple syrup
  • ¾ cup of pumpkin puree
  • 2 tablespoons of pecan flour
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of pumpkin spice
  • 1 teaspoon of cinnamon
  • 1 teaspoon of baking soda

Instructions

  1. Preheat oven to 350 degrees Fahrenheit and spray an 8×8 inches baking pan with non-stick spray.
  2. In medium bowl, mix in cashew butter, peanut butter, pumpkin puree, vanilla extract and maple syrup.
  3. In separate bowl mix pecan flour pumpkin spice, cinnamon and baking soda. Mix in dry mixture and combine just until all ingredients form a homogeneous dough.
  4. Place in baking pan and bake for 30 minutes, or until edges are golden.
  5. Insert toothpick in center to test for readiness  to remove blondies from oven. Let cool and slice to serve. Store in airtight container for up to five days.

Recipe Notes

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